Tuesday, April 19, 2011

How-To: Roasted Garlic

Did you know today is "National Garlic Day"! Perfect timing for a how-to on roasting and saving garlic.

There aren't too many savory dishes that couldn't do with a little added roasted garlic.  It's the creamy sweet taste that adds a wonderful depth to many dishes.  The best part of roasted garlic is that you can store it in the fridge and use the rest later in the week.  You can even freeze roasted garlic! Here's a post I read today on one of my favorite blogs, The Kitchn about techniques.


-1 bulb of garlic (or more if you want to make a batch to freeze)
-1 tsp of olive oil
-salt and pepper

First, slice off the top of the garlic making sure most cloves are exposed.  Preheat the oven to 400 degrees.

Place the bulb in a square of foil and drizzle the olive oil on top of the cut bulb of garlic.  Season with salt and pepper.

Wrap the foil around the bulb and twist at the top. Place the foil ball on a baking sheet and put in the oven.  Bake for 30-45 minutes depending on the size of the cloves.  To make sure they are done, unwrap the foil packet and make sure the cloves are golden brown and can be easily pierced with a knife. 

Let the garlic cool before you squeeze out the bulbs.  You can eat the cloves warm spread on bread or toasted bread slices!  Mix in to your favorite pasta for added depth.  Mmmm....

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