Since learning how to roast my own garlic I have become something of a fanatic. It tastes so much better. Milder and more flavorful at the same time. So I rarely use regular chopped garlic anymore, I almost always use roasted. It's very simple to do, and you can do a lot at once and keep it in the pantry.
Roasted Garlic
One large head of good quality white garlic.
Olive oil.
Preheat oven to 350 degrees.
Break the head of garlic to separate all of the cloves. Slice the bottom off of each clove and then peel, and put into a small bowl. Once you have them all done, get a square of aluminum foil. Place all of the garlic in the center and drizzle with olive oil. Wrap it envelope style and place into a pan and into the oven. Roast for about 30 minutes.
Take it out to check for doneness, it should be translucent, just barely getting brown. If there is no brownness yet put back in for 10 more minutes.
When its done, cool for 15 minutes and then place into a small jar and cover with more olive oil. Put on a tight lid. This stores well in the pantry in cool weather, in warm weather I refridgerate it.
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