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Roasted Garlic

May 14, 2012

the stinking rose

I love garlic! I love to eat garlic in everything! Don’t you?

It’s one of my favorite ingredients, but it’s also one of the most perplexing to me. Every time I use garlic I have feelings of guilt. (I use a garlic press. I don’t mince by hand). Every time I use garlic it burns in the pan. Every time I use garlic I either use too much, or not enough. Every time I use garlic I’m tortured.

As most of you who are here know, I am participating in a year-long scholarship with America’s Test Kitchen’s Online Cooking School. While poking around on the website- I was on their blog and ran across an article about garlic. I love garlic. (Did I say that already?) This was an article about how to use garlic properly. (“Making the Most of Garlic”) One of the things I love about ATK Online Cooking School is that the information is broken down so simply, the photographs and videos cover it so thoroughly, I (seriously) have a profound learning experience every time I’m there.

For example the garlic. Here’s the instruction as they present it: start it slow, get it small, always cook it. Really? Really! 3 very simple phrases mean so much! Of course the blog goes on to give a short couple of paragraphs about what each instruction means.  Really it’s broken down so simply, even I can remember! So now I roast my garlic in the oven or toast in a dry skillet . IF I am not cooking it properly by “starting it slow! ” 😉

So check it out! Head over to America’s Test Kitchen Cooking School and sign up for a free 14 day trial. Why not? It’s FREE! Check out the cooking school lessons, check out the blog for sure! And see what you can learn. I can’t believe how much I’ve learned!  For Example…    THIS:

Roasted Garlic via America’s Test Kitchen Cooking School Blog

Slice the top 1/2 inch from the garlic head(s) you intend on roasting.
Place the garlic in a piece of foil with a long drizzle of olive oil.
Make a packet with the foil around the garlic and oil.
Place the packet of garlic into a 425° oven.
Roast the garlic in the packet for about 45 min. When the garlic is cool, you are able now to squeeze it out and use it as a spread on toast (for before dinner) or you can use it in many recipes that call for garlic. Also to note, the olive oil that the garlic is roasted in tastes divine. Consider draining the oil into a small container and keeping it in the refrigerator to use. You can use it in salad dressings or mix it with herbs  for a bread dipping delicious treat. The roasted garlic will keep a few days in the fridge. Enjoy!

15 Comments leave one →
  1. May 14, 2012 4:35 am

    Very nice! Also you could use roasted Garlic to marinate pork. Just put it in the mortar with Ras el Hanout, Olive oil and rock salt.

  2. May 14, 2012 5:00 am

    Love garlic and love the simplicity of this… 🙂

  3. May 14, 2012 9:48 am

    I’m headed to America’s Test Kitchen Cooking Classes right now!

    • May 14, 2012 10:30 am

      it really will increase your confidence in the kitchen!

  4. May 15, 2012 10:26 pm

    LOVE roasting garlic!

  5. May 16, 2012 8:06 pm

    Mmmm… roasted garlic! Great picture… I can almost taste it! I love the little cloves that get almost carmelized from the roasting

    I love roasted garlic in all sorts of dishes. The aroma in the kitchen is heavenly! We make our own garlic-infused olive oil with roasted garlic, mix it with butter to make a spread for garlic french bread, toss it with grilled asparagus and olive oil, focaccia… I could go on and on… haha!

    And, I love ras el hanout! Can I brag on my Tina for a moment? You haven’t had Moroccan pork until my honey has cooked for you!

    • May 17, 2012 9:08 am

      these are all great ideas! and i’ll happily accept any overnight packages of pork!! 😉

  6. May 30, 2012 8:43 pm

    Roasted garlic is amazing. Spread it on some fresh bread, a sprinkle of salt, and I’m good to go!

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  1. Ran Roasted Garlic | darla cooks

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