An incredible way to simply roast GARLIC
to its rich caramel luscious state.

Last week while I was getting ready to bake some savoury muffins...
I had in view a large braid of garlic staring at me.
Hmm...I wondered if I could roast those bulbs differently this time around.

Usually, I would never consider roasting such a fresh garlic so soon.
There are so few times in which we do have fresh
garlic cloves like these to aromatize our dishes.

So...why was I thinking that I should be roasting them?
Usually, I wait a little longer as they slightly age to
get everything they have left to give me.

Well...if you're curious to how this thought process
all started...here's how this story went.
One day, Mom was picking me up for our day out together.  As I got into her car...there happened to be a distinctive stench inside. Of course...I was planning to politely ask her...what the heck?!?......and before I uttered another word she pulls out this plumpy, beautiful braid of garlic bulbs.  Ahh...my very first fresh garlic braid of the season.  It was actually my step-dad who had sent it to me because of course, he does want to continue supporting me in my kitchen endeavours ;o))
I was so touched...this was actually better than receiving flowers, chocolate or even perfume! well, at least at that moment it truly felt that way.  Nonetheless, we both agreed that we certainly couldn't have this stench trailing with us during the car ride.  We were also already running late in our appointments and no real time to run back into my home. Therefore, my Mommy brilliantly said..."It's alright...let's just put it in the trunk and tie the bag"...famous last words...and what's my excuse...was my brain totally in the clouds that very SUNNY day?
We went on merrily with our day without one thought to what may be happening to those fresh garlics.
At the end of our lengthy day...I was dropped off...I took my parcels including the plastic bag with the stenchy garlic and bid my Mom a nice evening...and again, a big thanks for the lovely thought.

When I unpacked the bag, the poor garlic heads were not only humid...
they were looking like wrinkly prunes.
I was staring at them in horror.  Oh my...what had we done!?!
How could I not think that between the heat hitting the car trunk and the garlic
being closed up in the plastic bag...that this wouldn't have happened?!?

Well...I just started convincing myself that this could only be temporary.  I was going to hang the braid so that it could dry and miraculously plump itself back up to its original state.  Two days had gone by...the miracle hadn't happened yet :o(
I called my step-dad...told him what we had done to his very thoughtful gift.  Then, what he had to say was not only sweet but misleadingly hopeful.  He said "Oh, don't you worry...garlic is resiliently strong...give it time...everything will be fine."  I really wanted to believe him. I had never had this happen before to precious garlic.  I figured he must know something I don't know! It turns out...he knew diddly squat...he was just trying to be non-critical and supportive I guess.

Therefore, being the person that I am...I never throw food away.
Oh, no...I will always come up with something.
I figured that the only intelligent thing to do at this point was to roast the bulbs.  
I just wanted to come up with a better way to get it done quickly and as painlessly as possible. 

Therefore, here is my very clever (at least I think so) method on how to roast garlic
to get the buttery cloves or garlic purée treasure out of every bulb.


PRINTER version

. 12 large garlic bulbs
. e.v.Olive oil (about 1/2 tsp. (2.5ml) per bulb)
. 12 paper muffin liners


. Pre-heat the oven to 375F/190C/Gas5
1. Place the oven rack at the bottom level.
2. Use a 12 unit muffin pan and distribute the paper liners throughout .
3. Slice off the top parts of each garlic bulb head...enough to expose them .
4. Pour the olive oil in each liner.
5. Place the garlic's cut part down in each individual muffin holder.
6.Cover the pan completely and wrap tightly with one piece of aluminium foil.
7. BAKE for 35-40 minutes depending on garlic head sizes.


Here are two options for as to the texture the roasted garlic will take:

. If you want to have the whole clove without it falling apart...
uncover the pan immediately after taking it out of the oven.  
Let it cool until you can handle them and gently squeeze out the soft cloves.
. OR…If your intention is to purée the cloves...
leave it covered for another 30 minutes before uncovering.  
Since the cooking process keeps going with the heat and steam...
the cloves will give a more of a buttery texture.

. Store the garlic under oil in a sealed glass jar for a month or so in the refrigerator.
A mix of olive and grape seed oil works best.
. Roasted garlic freezes very well also.
Here's an idea...place purée in ice cube trays...
once frozen...pop them out and place in a ziploc bag.
Full cloves can be frozen in the ziploc as is with a drizzle of oil.

I think most would agree that the flavours which
roasted garlic imparts on a dish are truly wonderful.

Corn on the cob flavoured by:
a blend of pureed garlic, melted unsalted butter, olive oil and a pinch sea salt.

Here are other foods where I love putting ROASTED clove or puréed GARLIC:
* Bread spreads * Dips *
* Butter spread blends with herbs * Fish or Meat dishes *
* Potatoes...baked or mashed * Pasta and Grain dishes * Pesto sauces *
* Pizza spread * Salad dressing * Soups and stews *
* Spread mixed with a little olive oil and balsamic vinegar *
* Tomato sauces * Vegetables grilled *

Have you...OR...do you like to roast garlic?

Is your method one you'll stick to...OR...are you willing to try something new?

Where do you enjoy adding this sweetly delicious roasted garlic?

Sweet caramelized wishes,

Comments or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.