My father-in-law roasts his own garlic all the time. He recently heard of a new technique that was supposed to make it easy to do more at one time, with less mess. I went over to watch him do it. He told me how it would go, and it sounded pretty good.
If you’ve roasted your own garlic before, odds are you did it still in the bulb. (I’ll be doing that in a couple of weeks.) With this method you peel it first.
Lou likes to peel the cloves with a paring knife. I’ll cover some options in the future.
Chop the peeled cloves into smallish chunks, but don’t mince it, and put in a small loaf pan. A disposable is a really good idea for this.
Add olive oil and stir to make sure everything is coated.
Place the pan in a toaster toaster oven set to 275°.
I strongly recommend the toaster oven. That way you can move it out to the garage to cook. I like garlic as much as the next guy, but if you do this inside you’ll be smelling it for days and days. Easier to just move the toaster oven outside.
Now down here at the bottom I should have the “after” photo. But it didn’t turn out. Not the picture, the garlic. The top layer was burned, the bottom layer was raw. We could try a larger pan, so the garlic isn’t stacked so deep. We could try lower temperature for longer time.
Or we can go back to the method we know works. I’ll probably do that when all the tomatoes are coming in, and I roast the garlic to go in the marinara sauce.
For anyone who got a “Test” email yesterday, sorry about that. I found a site that was copying all my articles — every word and every photo — without permission. I added a copyright notice to the email and RSS feed and had to make sure it works.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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4 Comments
But why would you bother peeling when it’s so much fun to squeeze roasted garlic out of the skins?
And boo to content thieves.
FiL wanted to a way that didn’t leave his hands smelling of garlic. I haven’t actually roasted my own yet, so I don’t know how much of an issue that is. But really, what’s so bad about hands that smell like garlic?
But . . . don’t your hands smell like garlic from peeling them in the first place? Mine always do. I don’t really like it, but there’s not much I can do about it. I prefer to consider it like a perfume–because everyone loves the scent of a home-cooked meal, right?
Actually the way I peel I don’t get much of the smell on my hands. I’ll have to put the pictures up for it, but basically you grab the two ends of the clove and twist. Once the paper comes loose from the clove it slides right off. Sort of like opening Tootsie Roll.