There is nothing like the smell of roasted garlic. The only problem is that you may eat it all at once, or find recipes to use it up quickly because it is so good. Holiday time is baking central, around most houses, even if you don’t have kids. Just the wintertime alone makes you use the oven more just to keep warm. Lets face it cooking in the oven sure does heat up a house rather quickly! So the next time you are baking something in your oven, throw some garlic in. It doesn’t matter what temperature you are baking at, just do it!
Here is what you need to do to be successful:
- Get some good organic garlic. Do not peel it just clean any dirt off
- Put the garlic in a ceramic or clay dish works the best. But any baking pan will do. The smaller the better. Throw a ton of garlic in, it is good to make a lot and freeze it then you have it for any recipe. Don’t be shy, you can make dips, spreads, put it on a sandwich, add it to your greens, soups, potatoes, and I could go on forever. Roasted garlic is deeper than sautéed garlic.
- Sprinkle very liberally with olive oil.
- Invert another clay dish or pan over the top this creates a little chamber and locks in the juices. The garlic will be moist.
- Leave in the oven until soft for about 40 minutes to 1 hour depending on temperature of the oven. If you push on the outside of the garlic and it feels soft you know it is done.
- Let it cool down for at least an hour.
- There are two methods to skin this cat. The first, I take a knife and cut off the bottom of the entire head of garlic. Then the thick paper peels right off. then I just squeeze it right out of the bottom into a container, like I am squeezing frosting from a pastry bag onto a cake. In the second method I let it cool overnight in the fridge and I peel each clove individually. This method may be if I may want it to stand out on an appetizer tray or something like that. You can see what a jar of it looks like frozen on the side. It is so easy. I implore you to throw some in the next time you are baking something. It is tempting not to eat them all straight from the oven!
I have tried cooking them with herbs as well and you may do this if you wish. I don’t think that the garlic soaks up the flavor very well. However, I do save the olive oil it was baked in because if I am making a hummus or tahini, or bean dip of some sort I always need olive oil so why not have it garlic flavored. I just throw it in the freezer with the garlic and it all works out great!