Tuesday, October 27, 2009

Oven Roasted Garlic

Oven Roasted Garlic is a very easy process that produces a sweet yet slightly mellow almost nutty flavored paste. Simply slice the top off the entire head of garlic, and remove as much of the papery outer skin encasing the cloves without causing them to break apart. Place the heads in a baking dish to which you have added about 1/4 c. water. Drizzle olive oil over each garlic head. Cover entire pan with aluminum foil and bake at 375 degrees for one hour. Baste after 30 minutes. Monitor the oil and water level, adding a touch of each if necessary.
The garlic is done when the cloves are soft and easily pierced with a toothpick.

After they have cooled, squeeze the garlic from the casing. This can be used 'as is' and smeared on warm toasty bread for a superb garlic spread. Roasted garlic is also a great addition to mashed potatoes for a delicious flavor combination. This garlic was roasted, pureed in a food processor, and baked into a Garlic & Black Olive Quick Bread (actually 3 loaves) for dinner tonight.

This recipe has many variations... from oven temperature (325, 375, 400) to cooking time (45 min., one hour) to whether you should slice the top off or not (I prefer slicing off the top, makes it easier to remove the roasted garlic when they are done.). Essentially a no-fail recipe, any method will produce a delicious garlic paste to be enjoyed in any number of ways.

If you aren't using all of the garlic paste, it will keep for one week in the refrigerator, or for longer storage, freeze for later use.

1 comment:

Marilyn Miller said...

Yummm! I love roasted garlic. Good luck and enjoy the dinner tonight.