Tuesday, October 14, 2008

Garlic roasted in olive oil

This is the garlic, before cooking.
After cooking it will be golden brown

I like to use roasted garlic in a lot of things.
It is great in pasta dishes and potato dishes.
It's also great on the side with baked brie and bread.
Or just with the bread.

Once at an Italian restaurant in San Francisco's North Beach, they put out a little bowl of what they called "Italian candy."

It was just plump cloves of garlic roasted in olive oil.

Roasting garlic turns the sharp taste into a mild, nutty flavor.

This is quite a simple method.

Garlic roasted in olive oil

garlic cloves, as many as you want or need
olive oil
sea salt

preheat oven to 400 degrees.

Peel the garlic cloves, but leave them whole.
Put garlic cloves in a small, oven safe dish. I like to use glass or ceramic. I worry metal might react with the garlic and change the flavor. Who knows? I just play it safe.
Pour just enough olive oil over garlic to cover it about half way.
Season lightly with sea salt.

Place dish of garlic in oven and cook for 30 minutes. Stir and cook for no more than 30 minutes more, keeping an eye on it.
You want the garlic to get soft and a little bit golden brown. You don't want it to get too dark and brown. If you cook it too long, it turns from nutty to bitter.
If it looks done before the full hour is up, take it out.

Remove garlic from oil, setting oil aside.

The garlic can now be used in any number of ways.
Oh, and the oil is now infused with roasted garlic. It's great as a bread dipper.


Pete said...

Can you roast the garlic and store for later use?

Jill said...

Sure. I've done that.
Just keep it in the fridge. I probably would not keep it for more than 5 days to a week though.