Roasted Garlic Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 garlic bulb
1 to 2 tablespoons olive oil or fat of choice
Salt
Pepper
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Directions: |
Directions:Preheat the oven to 375°F (190°C).
Using a sharp knife, cut off about a half inch or less from the top of the top of the head of garlic. Ideally you want to cut off as little as possible while still exposing the top of the cloves.
Cut off as little of the top of garlic that you can while exposing the tops of all the cloves.
Place the entire head of garlic in a large piece of aluminum foil. Drizzle a tablespoon or two of oil (you could use clarified butter or schmaltz for a richer flavor) over the whole head. Fat helps the garlic caramelize rather than just steam. Season with a big pinch of salt and plenty of black pepper as well.
Wrap the garlic up tight but do not rip the foil while doing so or else the oil will seep out while cooking.
For best results place the packet on the rack or use a cooling tray set in a sheet pan. Roast the garlic for about 45 minutes. The roasting time depends on the size and freshness of the heads of garlic, but ultimately look for a golden brown color throughout, and cloves that feel soft and easily squeeze out of their skin.
Let cool and then slip the cloves out by squeezing the ends. |
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Number Of
Servings: |
Number Of
Servings:8 to 10 |
Personal
Notes: |
Personal
Notes: Roast multiple heads at once to ante up meals throughout the week. Just make sure to use the cloves soon after roasting—Botulism toxins can easily grow on warm or room temperature cooked garlic. Store roasted garlic in an airtight container in the fridge for up to four days, or in the freezer for up to 3 months.
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