Hi, I'm Shirley

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Monday Eats:  Roasted Garlic

Monday Eats: Roasted Garlic

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No, I haven't gone crazy thinking roasted garlic is THE dish.  When garlic is roasted, it becomes sweet and creamy.  You can just pop a clove or two or more in your mouth.  Don't worry, you will not have bad breath.  It's delightful flavor is used in many dishes.  Turn it into a spread and it makes a wonderful garlic bread.                     

Here are two methods for making roasted garlic

The classic Greek method is to use a terra cotta pot.  

That's what I did as shown in the picture.  Terra cotta pots can be purchase at any well stocked kitchen store.  Mine holds up to 5 bulbs but I bought many years ago. To get started, select and purchase fresh, firm garlic bulbs.  

Preparation and Cooking.  

  1. Soak in water the dome top of the terra cotta pot for 15 minutes.  
  2. While the top is soaking, remove some of the thin tissue skin from the whole bulb .  Be careful to leave at least a few layers to hold the cloves in place during cooking.  
  3. Cut the bulb in half.  Some recipes suggest just cutting off the top.  But this tends to waste some of the garlic.  Place the garlic bulb halves in the bottom of the terra cotta pot.  
  4. Drizzle olive oil over the cloves sufficient to fill in the cracks of the cloves.  Optional:  Top with salt and pepper but don't over due it.  Place the water soaked terra cotta cover over the cloves.  
  5. Place the pot in a cold oven and set the temperature to 350 degrees and bake for approximately 50-60 minutes.
  6. Remove the pot from the oven.  (But allow the pot to cool before placing it in any water or it could crack.)
  7. Squeeze out the cloves or you can use a thin utensil or even a tooth pick to slip them out. 

The second method is to use aluminum foil.  Follow steps 2 through 4, and 7 of the above instructions.  For step 5, preheat the oven to 400 degrees and bake for approximately one hour.  Be careful to not let the cloves burn due to the high heat and contact with the foil.

On Garlic Geeks, I found this very interesting comment from someone named Susan and  it worth taking note:

Roasting Garlic in it’s paper shell TOTALY changes the flavor for the good. You can even pop one in your mouth without anything else.
Roasted Garlic does NOT give you hideious breath.
The Tin Foil method is bad as the metal adheres to the cloves and gives a rancid taste to the Cloves, plus it intensifies the heat. Bad. You want a long low heat 325 for 1 hr.
— Susan from Garlic Geeks

How To Use Roasted Garlic

To make a spread:  Smash the soft cloves in a shallow bowl to make a paste.  Add olive oil sufficient to make paste spread smoothly.  Add salt and pepper to taste.  Add Parmesan cheese to taste.   This serves deliciously when spread over Italian bread.  (Just be sure to cut the bread in half and layer it with the spread on the cut sides.)

Here are just a few other uses for roasted garlic:

  • Serve on crackers
  • Add to mashed potatoes
  • Add to  hummus
  • Rub onto raw chicken for baking or corn on the cob
  • Mix it with ground beef for hamburgers 
  • Mix it into sour cream or Greek yogurt for a dip

For an extended list of what you can do with roasted garlic, check out The Wicked Noodle, "Roasted Garlic and 25 Things To Do With It."

Storing roasted garlic

  • Store it in the refrigerator in a tight container, preferably an old glass jar.  Then just use it as needed.
  • Roasted garlic can also be frozen.

 Bon appétit

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