Monday, January 2, 2017

Roasted Garlic

I use a lot of roasted garlic for this salsa recipe, as well as this spaghetti sauce.  And so I will occasionally stockpile a bunch of this in my freezer to cut down on time when making them.  But aside from large batch garlic recipes, there are several everyday uses where these deliciously caramelized cloves come in handy.
I usually puree them in a blender and freeze in mini ice cube trays - making them easy to add a punch of delicious garlic flavor to just about anything.  Use to replace chopped garlic in any recipe, or throw them into soups or stews, or sauces.  You can add a few cubes to some softened butter and spread over bread or toast for the best garlic bread of your life.

Roasted Garlic
Method from Our Best Bites

olive oil
tin foil

Take a head of garlic, and cut the pointed tip off, about 1/4 of the way down (you want to expose the actual cloves).
Place each clove on a piece of tinfoil, cut side up.
Drizzle with olive oil, letting it seep down between the cloves.
Sprinkle with kosher salt.
Wrap the head of garlic up in tinfoil, securing it at the top.

Place all of your tinfoil garlic heads into the oven, directly on the rack.
Bake at 400 degrees for 30-45 minutes (time depends on the size of the head of garlic).
Garlic is done when it is soft/squishy when squeezed.

Remove from oven and let cool.
Unwrap from foil and squeeze each clove out of the head.
Use within one week if storing in the fridge, or freeze for future use.

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