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Perfectly Roasted Garlic

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It’s all Rebecca’s fault. She taught me this trick in her ajvar post last year.

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For perfectly roasted garlic, turn off the oven. Put garlic cloves, salt, pepper, olive oil in a foil pouch. After cooking whatever it may be that you are cooking in a hot oven, turn off the oven and put the foil packet in it.

You will get lovely soft roasted garlic, you know, the kind that sells at that $7.99 a pound Mediterranean bar at Wegmans.

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These are so good on garlic bread, in pasta sauces, on pizzas, in pesto, on lamb.

They are so easy to make, and a jar of them in the refrigerator will get used quite quickly. I did this batch with CSA garlic. For the rest of this fall, my garlic from my garden will be used this way.

So, turn off that oven and roast garlic. And thank Rebecca for the recipe. By the way, I use her preserving pages religiously when I am putting up foods. Thanks, Rebecca!

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About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

8 responses »

  1. It can be the perfect addition of flavor to an already-delicious dinner!

    Sean
    http://breslanta.com

    Reply
  2. Do you add any oil or liquid when you put them in the refrigerator? I think I may have to try this with the next bulb of CSA garlic I receive!

    Reply
  3. How long does it take to roast?

    Reply
    • If I put it in a 350° oven (the normal convection bake setting on my oven), and turn off the oven, it is done when the oven is cool. Usually about 20 minutes. Since some ovens (my old one) aren’t as tightly sealed, you might have to start at a higher temp to retain enough heat to roast it. My 25 year old oven never held temp, it leaked heat like crazy around the seals so I would have had to start at a much higher setting for this to work.

      When I used to roast garlic in a hot oven without turning it off, it would dry out the bulbs from too long in the oven. I have also completely destroyed garlic in the grill, even on indirect. Too hot for too long.

      I think for everyone they need to try it once at 350° until the oven cools, and check to see if it is soft. If that doesn’t work, start at 400° and let it cool from there.

      Reply
  4. wow! love learning things that make life simpler 🙂

    thanks for sharing and linking up!

    Reply
  5. Great in a hummus too! Love the tips for the perfect roast!

    Reply
  6. Pingback: CSA 2013 – Week 8 | The Spicy Simmer

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