Posts Tagged ‘oil’

Roasted Garlic

April 25, 2009

I use roasted garlic (and its oil) in so many dishes, I figured I’d write about how easy it is to make.

The worst part about roasting (or any other kind of) garlic is peeling it, right? Well, I just buy the peeled stuff at the Dekalb Farmer’s Market. Saves a ton of time and aggravation. Do not, however, buy that minced, chopped, etc. garlic in water (or oil – it’s lying to you). It lacks flavor and won’t do what you want it to most time. Just buy the peeled stuff, even if it’s the small container you can grab at the grocery store.

For me, I usually buy between one and five pounds, depending on how much I still have at home and when I plan to go back the Farmer’s Market. This trip I only grabbed one pound, knowing I had some back at home.

Anyway, I take the garlic and trim the little “nubs” off. I used to just go ahead and leave them on, but I bit down on one really hard once and vowed never to do that again. This is the most time-consuming step, only because you can’t do anything simultaneously. Save the jar the garlic came in.

Trimmed Garlic

Once all of the garlic is trimmed, put it in a pot and cover in oil.

In The Pot

Not toss in oil. Not drizzle oil over it. Cover the garlic in oil. Any oil will work, but you want a neutral flavor such as soybean or even olive. I like to use half extra virgin olive oil and half soybean. I used to use all extra virgin olive but when it goes in the fridge it solidifies too much.

Covered In Oil

Then put it on the stove, uncovered, on the lowest possible setting your stove top will allow. And then try and make it lower. The lower the temperature, the slower it will cook and the better the flavor of both the garlic and the oil.

Super Low Gas

Eventually, the oil will begin to bubble like the garlic is frying – this is OK, do not be alarmed, but do keep a close eye on the garlic after this step. There’s a fine line between roasted garlic and burnt garlic and it only takes one time to learn the difference. A very disgusting lesson at that.

When the garlic gets to a satisfactory level (depending on your tastes and usage can be from anywhere from “just soft” to “really, really caramelized”) take it off the heat. You can let it cool down at room temperature if you want or you can throw it in the fridge. Either way it should get cooled down to room temperature or cooler. When it does, add all of it back into the jar the garlic came in – oil and all.

Roasted Garlic

Now you’ve got roasted garlic and roasted garlic oil. The oil is great for sauteeing, salad dressing, marinating and any other use you have for oil. The garlic is great for sauteeing, salad dressing, marinated and any other use you have for flavor.