Tuesday, February 26, 2013

Never Run Out of Roasted Garlic

Mmmm. Who doesn’t love the smell and flavor of roasted garlic

Well for me, it is love. I want to share an easy way to make it ahead and have it on hand for easy use in all your everyday cooking and recipes.  With this quick recipe, you can make a nice large batch of both roasted garlic and roasted garlic oil. 

The “naked” or skinless garlic cloves are slow roasted in the oven covered in olive oil. You can then store the garlic cloves and oil in the fridge in a container to pull out and use anytime. With this simple recipe, you’ll be able to ahead a little roasted garlic love to just about anything.   

Here are some ideas on how to use the garlic and oil: to sauté vegetables, throw in soups, put in a vinaigrette, make a roasted garlic mayonnaise, in hummus and much, much more.

                  Roasted Garlic and Roasted Garlic Oil
               Makes 2-3 cups oil and roasted garlic cloves

1 lb peeled garlic cloves
2-3 cups olive oil

·      Preheat oven to 250 F.
·      Put garlic cloves and olive oil in glass baking dish (make sure oil completely covers the garlic cloves).
·      Cook until the garlic is golden and soft to the touch (about 20-30 minutes).
·      Let cool.
·      Store in sealed glass jar in refrigerator (glass is best, but a sturdy plastic container will work as well).
·      Take out garlic bulbs and/or use oil as needed (The oil may firm up slightly in the refrigerator).

Try this and let me know how you use your roasted garlic.