Roasted Garlic
As a chef, I am more than familiar with garlic. It's included in most of the savory cooking in our restaurant. So, I’d like to share a way to do more with garlic and get the most out of it when buying it fresh. The roasted garlic can be pureed and added to mayonnaise, mashed potatoes, dips, spreads, etc. Or eat one—they're super good for you! This recipe is a staple in many professional kitchens and is often never written down. Enjoy and create. Cheers!
Tools:
Small sauce pot
Metal/Mesh strainer
Metal Slotted Spoon
Ingredients
8oz- peeled garlic
2C- E.V.O.O (olive oil)
Method
- In a small saucepan (2-4qt), combine 8oz of fresh peeled garlic. (You can peel it yourself if you'd like) and 2 cups of Extra Virgin Olive Oil. Place the pan on low heat and allow it to cook low and slow. Oil should never boil. This will take between 20 and 30 minutes, depending on the time. With a metal slotted spoon or fork, check for tenderness. If the garlic is spreadable, it's done. The garlic can remain in the oil as the temperature rises to room temperature. Once the ingredients have cooled, separate the garlic from the oil using a fine strainer. The oil can be stored in a jar or squeeze bottle and used for many awesome dishes, dressings, etc.
Now, we have made and preserved two key ingredients.