ROASTED GARLIC
A photo guide!
This has to be one of the most gorgeous things you can eat…if you love garlic! Sweet, fragrant, creamy-smooth, rich, and intense…slow roasted to golden perfection. Fabulous!
So many uses – blended into butter or emulsified with olive oil. Spread, alone, on steak, chicken, or fish. Folded into hummus or cream cheese for an out-of-this-world dip.
Or just as aromatherapy!!
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Start with 1-1000 whole heads of garlic.
(Hello! It’s not anymore work to make lots!)
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Cut off the pointy end just enough to expose all the cloves…
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Lay in a baking dish, or on a heavy-duty piece of foil.
Drizzle with a few teaspoons of olive oil per head,
letting it soak into the nooks and crannies.
Sprinkle with salt and pepper if you wish…
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Wrap tightly and place into a preheated, 400 degree oven for an hour
or more…however long it takes to get very soft and golden.
When you squeeze the bulb the pulp of the cloves will squish out.
The longer you roast it, the sweeter and creamier it gets.
Store in an airtight container in the fridge. DON’T throw away the oil! It’s wonderful in so many ways…salad dressing, to fry or roast veggies in, or baste for the grill…drizzled over popcorn…
Yes! This is the harbinger of fall, to me. Pumpkins look nice, but the smell of roasted garlic is the be-all, end-all to autumn eating. Great pics!
Ummmm …, Let’s see ….
I am 67 years old, an aficionado of garlic (that’s for sure), and have been roasting garlic exactly like this for well OVER a half a century.
BUT — I never took or saw photos of the process anywhere as beautiful as the ones you have posted.
Good job.
Thank you SO much, Doc!!
Some are happier “accidents” than others…I’m still, very much, learning!
MmmMmm. I love roasted and sauteed garlic. Beautiful photos indeed.
I’ve been wanting to try this for years and have been afraid to. Now I can do it with confidence! Thank you, Linda!
I forgot to warn you about botulism in that leftover oil.
My first wife learned the hard way about that, sorry to say.
Uh-oh…I keep it in the fridge…do you think it’s still a problem?
I did this over the weekend, and they came out great. I didn’t use enough oil, I think, because I had none left in the foil when completed. I also had to let mine roast longer – about another 1/2 hour. Still yummy and tasty, and my house smells so good!
wow how can you make something as simple as garlic, look so good and sound so delicious..I am going to buy some at lunch time and make a spread.