Roasted Without an Open Flame

roasted garlic

Roasted garlic, one of the basic food groups. Do you enjoy the flavor of garlic but shy away from its, sometimes overly, pungent flavor? Roasting it is an easy way to keep the flavor, but mellow it.

Peel the outer skin off of  garlic bulb, slice the top off and drizzle with olive oil. If you’re doing just a few heads wrap them individually in foil. I fill an 8 x 8 pan with bulbs and cover it with foil. Bake them in the oven for 40-60 minutes. I like to do mine at a lower temp than most, 350 degrees. The longer you bake them the softer they get. Eventually they become soft enough to spread, yes, spread. But don’t be frightened the flavor is very mellow by then.

Let them cool, completely if you can, and remove them from the skins. At this point use them or store them.  I like to store mine in jars (in the refrigerator) with olive oil and dried chiles. They will keep for several weeks this way. But mine never really last that long. If you store them in olive oil make sure to use the oil as it will absorb some of the garlic flavor. It makes a great salad dressing base.

There are too many uses to list but the top 3 in my house (this week) are:

1 –  Smooshed with over ripe blue cheese and spread on celery;
2 – Sliced on a pre-made pizza crust and topped with Parmigiano  Reggiano; and,
4 – Combined with king crab legs in a Roasted Garlic Crab Bisque (recipe tomorrow).

What’s your favorite way to use roasted garlic?

Release your Bon Vivant and savor your life!

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