Roasted Garlic (A How-To)
Hello everyone! Welcome back, can you believe it is 2013?! This is the first year that I have decided NOT to make a resolution. My mom was talking about New Years Resolutions and it made me realize how often (for the most part) our own resolutions fade away each year. Last year my New Years resolution was to quit consuming so much processed sugar; I forgot about that one in a matter of months. I still try to consume as few GMOs as possible, but it is hard to not consume sugar when you are a culinary student who is also working during the day most of the time. So this year my “resolution”, if you want to call it that, is that this year is the first year of the rest of my life and it is going to be the most epic year yet. I graduate culinary school and will travel the world and discover where I belong, as well as start my career in the field of my dreams, as a chef!
To welcome you all and wish you a Happy New Year, I have another great “how-to”. How to “Roast” garlic, but in oil; yes that means garlic oil for you too! I am not sure about you, but I have never had luck with the old “Throw an entire head of garlic in the oven and it will roast!” way of roasting my own garlic. I also know that I am a child of garlic; I ate almost everything with garlic or roasted garlic in it as a kid. Little did I know at the time how how easy it was to roast your own. I actually prefer roasting it in oil now, because it is stronger and also provides great garlic oil to use after!
- 2 heads 30 cloves garlic, peeled
- 1 quart olive oil
- Cut the stem ends off each clove.
- Place in pot with olive oil and bring to a simmer; continue to simmer on very low until soft. (more brown color means more roasted taste but crunchy or black means burnt and bitter).
Hope this makes a great gift idea or a great addition to your pantry! Just remember to refrigerate your oil and garlic because it becomes perishable through this process. =)
One Year Ago: Spiced Sweet Potato Chips