I use roasted garlic in many of my recipes, so it only seemed natural and necessary to post instructions. In addition, I am including a recipe for stove-top roasted garlic or Garlic Confit & Oil which yields beautifully roasted garlic and garlic infused oil for cooking. Roast garlic has a milder garlic flavor, subtle yet sweet, and the texture is rich and delicious. It simply makes food wonderful, because it by itself is wonderful.
Many people have the oven-roasting method down pat. It’s secondhand nature, because you make and use roast garlic so often – you know when it’s ready based off the smell. For those who don’t or are always looking for a different or better method… well here is how it goes down in my kitchen. It’s a lower temperature method (in comparison to many other instructions) and uses less oil, and it takes a wee bit longer. It’s worth the patience though, because the resulting roast garlic is caramelized golden perfection with no burnt bits. Burnt garlic is distinctly bitter and, to most, very unpleasant tasting – we don’t want that.
This method works great with clay bakers, but I have also shown how the same instructions work in doubled foil packets. So no special equipment required, but if you have it use it by all means! You can also use a cake pan, pie plate, or any oven-safe dish covered with foil – if you were say roasting a large batch o’garlic. Muffin pans also work well for large quantities.
PERFECT OVEN ROASTED GARLIC
- whole heads of garlic, any kind you like even black garlic
and whatever quantity you need or want
- olive oil, 1 generous teaspoon per garlic head
- salt & pepper, optional
Directions: Preheat oven to 350°F
Using a knife, cut off 1/4 to 1/2 inch off the top of cloves, making sure to expose each individual clove of garlic.
Place the garlic in a ceramic baker or double-lined foil packet (or baking dish…). Drizzle exposed cloves with a generous teaspoon of olive oil and rub into garlic with fingers. Season with salt & pepper, if you like. Cover with ceramic baker lid or aluminum foil.
Bake at 350°F for 45 to 55 minutes, or until the cloves feel soft when pressed. The garlic skins will begin turning golden brown and cloves will be tender. Cool. Squeeze garlic cloves from skins for use.
STORING: To store roasted garlic, place the cloves in an airtight container and pour in enough olive oil to cover the cloves completely. Keep the oil-packed cloves in the refrigerator for up to one week. I have also kept mine for a few days in a zip lock bag and they were fine.
GARLIC CONFIT & OIL
a Thomas Keller recipe courtesy of Ad Hoc At Home Cookbook
- 1 cup peeled garlic cloves
- About 2 cups canola oil
Cut off and discard the root ends of the garlic cloves. Put the cloves in a small saucepan and add enough oil to cover them by about 1 inch – none of the garlic cloves should be poking through the oil. **Tip: I use the containers of peeled whole garlic for this recipe.
Set the saucepan on a diffuser over medium-low heat. The garlic should cook gently: very small bubbles will come up through the oil, but the bubbles should not break the surface; adjust the heat as necessary and/or move the pan to one side of the diffuser if it is cooking too quickly. Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife. Remove the saucepan from the heat and allow the garlic to cook in the oil.
Refrigerate the garlic in a covered container, submerged in oil, for up to 1 week. Makes 1 cup.
I separate my cloves from the oil and store the oil in a dispenser for quick cooking. You can add oil for storing cloves if you aren’t using immediately or puree into paste for use/storage.
Uses? Mashed potatoes, stir-fry, compound butters, breads, garlic mayo, dressings, soups, and with vegetables. I could really just go on and on about wonderful ways to use Roasted Garlic, but alas I will bring this lengthy post to and end with some advice: buy tic-tacs with your garlic for roasting.
For the love of garlic,