To
start off my blog, I really want to focus on some basic ingredients that I call
“building blocks.” These are things that a lot of people buy instead of
hand-make, because they don’t realize how easy it is to use fresh ingredients
to create the same product in a higher quality and with less added sodium,
sugar, etc. When you have the option to make it by hand or buy it, I like to go
with the former. It creates a mindful cooking experience and has all the
benefits mentioned above.
Roasted garlic is
like the ambrosia of the vegetable world. It is slightly sweet, with a richness
and almost creamy texture that is
just to die for. Roasting takes out most of the "bite" that is
normally associated with garlic, making it perfect for eating on its own or for
sprinkling onto pizza.
I see a lot of roasted garlic how-tos out there that call for tons of olive oil, and let me say: not necessary. Garlic doesn't need oil to be roasted, and taking away the oil doesn't impact the flavor or texture whatsoever. I personally only ever roast my garlic plain, absent of oil, simply because it 1) costs less money and 2)isn’t as greasy.
I see a lot of roasted garlic how-tos out there that call for tons of olive oil, and let me say: not necessary. Garlic doesn't need oil to be roasted, and taking away the oil doesn't impact the flavor or texture whatsoever. I personally only ever roast my garlic plain, absent of oil, simply because it 1) costs less money and 2)isn’t as greasy.
Oil-Free Roasted Garlic
Requires: Aluminum Foil, however many heads of garlic you want, a baking pan, an oven.
Directions:
- Preheat oven to 375F.
- Meanwhile, use your finger and rub the outside of the garlic head so that any loose skin comes off. Just the white, dry parts-- you don't need to actually peel it, just give it a good rub.
- Slice off the very top of the garlic head (where the pointy tops of the garlic poke out).
- Cut squares of aluminum foil large enough to fit around your garlic heads. Put each head of garlic in the center of a square, and bring the edges together in the middle to seal (almost like a Hershey’s Kiss).
- Put the garlic packets on a baking pan, and cook for 1 hour. Turn off oven, let garlic sit in there 10 minutes, pull the garlic out, and let it cool enough to touch. Then, just gently squeeze each clove that is trapped in the skin, and it will pop right out.
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