I had success!
Well, it wasn't instant success. I cut the wrong end of the head of garlic the first time so it just fell apart (above). :) I went ahead and wrapped the pieces up, and it roasted just fine, though. :)
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| The wrong cut made the cloves fall apart. But I used it anyway. |
So, take a whole head of garlic and cut a thin slice off the pointy end (not the root end). Like this...
Then place the head cut side down on a small square of foil and drizzles with olive oil.
Pull the sides up and wrap it in a little bundle. Place the bundle on a baking sheet. I roasted three bulbs. Figured I might as well make plenty while I had the oven going.
Roast in a 400 degree oven for 45 minutes.
Remove from oven and allow to cool. Then open the foil and see all the yumminess inside! Yes, the house smelled like garlic. But it was mostly pleasant and made me crave Italian food.
Here, above, I flipped over one of the heads and could see all the nice caramelization.
Then you're ready to squeeze the softly roasted garlic out into a bowl. Once you've squeezed it all out, just toss the outer part. (Would it be called husks? Skins?) Oh, well, you know what I'm talking about. Make sure you don't get any of the papery part in with the garlic. :)
Mash and use as desired. Jan says she mixes it in with mashed potatoes. I had leftover Italian food from eating out the night before, so I knew I wanted to make dip for the Italian bread. I took a cue from one of our favorite restaurants and mixed some of the roasted garlic with olive oil and parmesan cheese. I also like to add salt and pepper. YUM!
Do you dare to try it? :) I have more in the fridge. What should I use it for?
Let me just say that had I known Pam was going to send everyone from the Seekerville blog over for dessert today, I would have shared something sweet with you instead of roasted garlic!! LOL
ReplyDeleteI'm sorry if your taste buds are now out of whack! :) Please come back another day or scroll back through previous posts. We hope you'll keep hanging out with us.
Missy, you could use this in beef soup... roasted garlic, beef and mushrooms? And I make a great beef soup out of leftover pot roast....
ReplyDeleteOh, you could throw the roasted garlic in the potroast, then it's in the soup. When I cook now, I cook enough for days. Otherwise I live on tuna and salad.
AND... the bread recipe or in your bread machines. Roasted garlic in hunky, fresh bread????
Oh mylanta, bring on the olive oil and lets dip in!
My goodness, I'm getting an education over here. First I discover you can freeze frosting and now I discover you can roast garlic. Who knew? Obviously I'm only a toe-dabbling gourmet!
ReplyDeleteRuthy, I never thought to make soup our of my leftover pot roast!! What a great idea! What do you put in it?? Make it a veggie soup??
ReplyDeleteLOL, Kav! I'm learning a lot, too! It's fun. And since I've been a Food Network addict for years, it's the perfect blog topic for me. :)
ReplyDeleteMissy, I'm so glad your roasted garlic was a success! It makes me hungry just thinking about it.
ReplyDeleteI make soup out of leftover pot-roast, too...if I can keep the carnivores from eating all the roast, we even have bits of meat with the vegetables. The broth from cooking the roast is so rich that it makes the soup taste like you've been cooking all day!
And I love the garlic and oil dip for bread.
I think I know what's for dinner tonight...
I'm happy to just spread the roasted garlic in a slice of baguette or French bread. Heaven, I'm in heaven....
ReplyDeleteNo fair! I'm sitting reading this on my lunch break at school. I'm eating my cold tuna salad with apples and walnuts which I love, but now I'm craving roasted garlic.
ReplyDeleteI'm glad I've made everyone hungry today. LOL
ReplyDeleteI have to add that last night, after I put up the post, my daughter came home from church and yelled, "Peeewwww, it stinks in here!!"
:)
Time to cut an orange in half and top it with some salt.
ReplyDeleteI'm hungry! I may get brave and try this - I did the kale chips this weekend and was successful - well after one failure but that was from oversalting. I did 2 leaves at a time since I was using a small toaster convection oven. I actually liked them! :-)
ReplyDeletethis garlic sounds good on homemade bread(not that I've had any homemade bread in a while since I'm not a baker..will have to wait for the church bazaars or get brave and try it again!)
Susanna
Yay, Susanna! I'm glad you tried it. :)
ReplyDeleteThat's right, Mindy! I had already forgotten! :)
ReplyDeleteOh, I love these ideas! For the soup, Jan's right...
ReplyDeleteI just use the pot roast drippings or gravy...
thin it if I want soup, leave them thicker if I want stew.
Dave's favorite "Second Time" soup is when I just add mushrooms, garlic, maybe a little extra onion and then the leftover beef, carrots and potatoes from the pot roast. It has a rich, dark beefy flavor that most soup broths don't get because they're boiled, not roasted. The roasted garlic is a perfect addition, Missy! Love it!
And leftover soup fixin's take minutes, not hours. Because everything's already cooked and blended flavor-wise, right?
Such a time saver when what I want to do is work on omy new story or chat online with my Seekerville buds! ;)
Okay, does the salted orange cure garlic breath????
ReplyDeleteBecause 2nd hand garlic breath is really un-pretty.
I'm just sayin'....
Well, I don't know. We were talking more about room odor. But hey, try swiping one around in your mouth and letting us know.
ReplyDelete;) So sorry. I just couldn't resist. You set that up so perfect! :)
perfectLY. :)
ReplyDeleteGlad you enjoyed the roasted garlic! I like mixing some in cream cheese and spreading it on crackers. Or adding it as a pizza topping.
ReplyDeleteOoh, Valerie, now I'm remembering a pizza place I used to live near that had the best pizza with roasted garlic, capers, caramelized onions and prosciutto. I'm craving it now!
ReplyDelete