August 2, 2010

Roasted Garlic

I love garlic. Ever since we discovered jarred garlic (minced and packed in oil), we put in pretty much everything. Making veggies? Add some garlic. An omelette? Add garlic. Risotto? Where's the garlic? 

Lately I've been cooking with fresh garlic and it is significantly better than the jarred garlic (which, after awhile, seemed kind of gelatinous in my fridge). With this new discovery, I've been looking for more ways to enjoy garlic and roasting it was just the thing.

Roasted garlic is very different than fresh garlic. It's mild and flavourful and you can eat it plain. I probably ate three heads of garlic when it came out of the oven -- it was just that good. And simple!! It's super easy to make and very impressive.

How can you use roasted garlic, you ask?

  • on garlic bread
  • in mashed potatoes
  • in mayonnaise 
  • with goat cheese as a spread
  • garlic heads (do five or six at a time, trust me)
  • olive oil
  • salt and pepper
  • Preheat oven to 400 degrees.
  • Peel away the excess skin on the garlic, but leave the skin on the cloves in tact.
  • With a sharp knife, cut off the pointy end of the garlic so the tips of all the cloves are exposed.
  • Place garlic heads on tin foil and drizzle with olive oil (don't be shy on the olive oil) and use your fingers to make sure all cloves are well coated. Season with salt and pepper.
  • Create a package with the tin foil and put in over for 45 minutes or until garlic is soft when pressed.
  • Let garlic cool and then either peel away skin with a fork or turn upside and squeeze out garlic into a bowl.
  • Enjoy as is, or combine with your favourite recipe for a fresh new flavour.
** Tip: An easy way to freeze roasted garlic is in individual ice cube trays. Mash cloves first and then spoon into trays and freeze.

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