Roasted garlic is one of those simple things that adds so much flavor to dishes that you can’t believe something so easy to make can taste that good. If you aren’t keeping a jar of this stuff around in your fridge at all times, you’re life is nowhere near complete. Srsly…roasted garlic cloves are one of those things that can really up even the most mundane of dishes. Oh, and it’s also a bit of a life saver when you have no idea what to make for an appetizer (sure, you could just put out a dish of cloves with toothpicks…but probably not advised) or dinner.
Roasted garlic cloves can be smeared, as is, on sliced baguette with just a touch of salt. You can add them to a meat marinade to help bring out the sweetness in the meat. Toss a few of the roasted cloves into a jar of olive oil and balsamic vinegar, shake and drizzle over a salad for a deliciously easy dressing. My favorite way to enjoy these little globs of sweetness is to toss them into a big bowl of hot fettuccine noodles with a bit of sea salt and Parmesan cheese. Of course it’s best if everyone present is eating this dish, since you’re going to be smelling like garlic for a while.
Oven roasted garlic cloves are also kind of fun to play with. The way you get at them, once they’ve been roasted, is to just squeeze the papery bulb and out squishes all of the delicious. Yes, I’m only 4 years old and still like to play with my food.
But sometimes you want/need roasted garlic and you only have one of those bags of pre-peeled cloves. Then what? This is how to make roasted garlic on your stove top. Oh yeah, when you make the garlic this way…you also get a fantastic byproduct – garlic oil! So make sure you have two jars handy.
I posted this stove top roasted garlic last year. Toss as many garlic cloves into skillet as you would like. Pour the olive oil into the pan until the cloves are covered. Turn the heat to medium and let everything heat up. You may see a bit of bubbly around the garlic and that’s okay, but you don’t want to see so much bubbling that you’re actually frying the garlic. This is some good stuff…but different than the oven roasted. If the bubbling gets to be too much, reduce the heat. Cook for 20-30 minutes, or until the cloves smash fairly easily with a fork (they will not be mushy like they get with oven roasting). Let the oil cool. Strain the cloves and use them as you wish. Pour the oil into a lidded glass jar and store in the refrigerator. If you’re not using all of the garlic cloves, you can either store them in their own covered container for a few days or store them in the olive oil. They’ll keep this for a couple of weeks.
Now you know the secret to living a complete life – roasted garlic. You’re welcome!
- 1 Large Head Fresh Garlic
- Olive Oil
- Kosher Salt
- Freshly Ground Black Pepper
- Pre-heat oven to 375 degrees Farenheit.
- Slice off the top of the garlic so that all of the cloves are exposed.
- Place garlic head in a piece of heavy gauge foil (or a double layer of thinner foil).
- Drizzle about 1 tablespoon of oil over top of the garlic cloves.
- Sprinkle a pinch of salt over the cut cloves.
- Give the garlic a few grinds of black pepper.
- Twist the foil up around the head of garlic so that it's completely closed.
- Place the wrapped garlic on the middle rack of oven and bake for 45 minutes.
- Remove from oven and let cool enough so that you can open the foil.
- Squeeze the garlic head to remove the roasted garlic cloves.
- Enjoy immediately or put into a covered container and store in the refrigerator for up to one week.
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