One night long ago, my lady friend and I experimented with dinner by roasting a bulb or head of garlic. The process was simple and the results, interesting. Recently however, while seeking other various tips for roasting garlic, I discovered some additional usages for roasted garlic from the site The Hungry Mouse – Roasted Garlic, Three Ways.
- One or more “bulbs” or “heads” of garlic, consisting of multiple cloves.
- Virgin olive oil
Pre-heat oven to 350 degrees.
Slice the tops off of the entire garlic bulb exposing the meat of the garlic within each clove.
Place the bulb(s) on a sheet of aluminum foil in a baking dish and judiciously pour olive oil into the cloves.
Wrap the bulb in the aluminum foil, twisting the top closed.
Bake in pre-heated oven for 20 to 30 minutes, open the foil by untwisting the top, return to oven and allow to bake an additional 10 to 15 minutes or until garlic is slightly browned and has acquired the desired softness.
Any unused garlic can be processed for use at a later time! As I learned from the above mentioned article, two options for dealing with remnants of the roasted garlic are as follows:
- Mix remaining garlic paste into softened butter using the desired ratio for later use.
- Strain remaining oil from the skins and foil using a sieve. With a fork, mash any extraneous oil through into an adequate receptacle to store, refrigerated, for later usage.
Kudos to “Miss Mouse” for these tips.
“A nickel will get you on the subway,
but garlic will get you a seat.”
– Yiddish proverb.