Roasting garlic...

SSN686

Morning All:

It has been a while since I roasted large amounts of garlic to have on hand for recipes, so today I did ten heads...slice the tops just enough to soak with Olive Oil & onto the Egg indirect at about 375 degrees...


These went about an hour & now ready to pull...


Next popped them out of the skins...


Have a nice jar full for future cooks (first will probably be with the roasted root veggies at the Chain of Lakes Eggfest on 4/1)...


By the way, after pulling all of the cloves out the house has a wonderful aroma!

lkapigian

Won of my favorite ingredients, well played ( makes an excellent roasted granulated garlic) 

Kayak

We do about 40 heads at a time, and then bag and freeze for use all year. I do the roasting, wife does the squeezing out. It's nice to pull out a head whenever you want that taste, and not have to do one when needed. The squeezing out job sucks, though.

lousubcap

I hit 'em with worcestershire sauce, some spicy hot oil and a bit of butter. 

Any way you cook the garlic up is a winner.  Besides it really upsets Dracula so there's that.

GrateEggspectations

Growing up, my mother would sometimes serve  garlic roasted in the head (as per your second pic) in a pan of white wine and blue cheese. You’d take your piece of bread, sop up some reduced wine, scoop on some melted cheese and smear the roasted clove on. I have never seen this anywhere else and have no idea if it’s actually a thing. Such rich and complex flavours with only four ingredients - and that includes the bread. Showstopper of an appetizer, IMO, and simple to boot. 

Thanks for the trip down memory lane. 

caliking

SSN686 said:

Morning All:
...


Next popped them out of the skins...


...

I just felt movement...

Ragingirishman2

I need to do this when I buy garlic in bulk at costco and then vacuum seal after roasting

fishlessman

GrateEggspectations said:

Growing up, my mother would sometimes serve  garlic roasted in the head (as per your second pic) in a pan of white wine and blue cheese. You’d take your piece of bread, sop up some reduced wine, scoop on some melted cheese and smear the roasted clove on. I have never seen this anywhere else and have no idea if it’s actually a thing. Such rich and complex flavours with only four ingredients - and that includes the bread. Showstopper of an appetizer, IMO, and simple to boot. 

Thanks for the trip down memory lane. 

sounded too good not to google search. more involved but still looks good

https://www.centralmarket.com/recipes/baked-garlic-with-roquefort-and-rosemary

GrateEggspectations

We’re having guests for drinks and apps tonight, so I actually reached out to my mother to see if she has an actual recipe. Will report back if she does. 

Foghorn

caliking said:

SSN686 said:

Morning All:
...


Next popped them out of the skins...


...

I just felt movement...

Of course you did.  

GrateEggspectations

GrateEggspectations said:

We’re having guests for drinks and apps tonight, so I actually reached out to my mother to see if she has an actual recipe. Will report back if she does. 

Nope. She always just winged it. If I make, I’ll try @fishlessman’s find. 

Ozzie_Isaac

GrateEggspectations said:

GrateEggspectations said:

We’re having guests for drinks and apps tonight, so I actually reached out to my mother to see if she has an actual recipe. Will report back if she does. 

Nope. She always just winged it. If I make, I’ll try @fishlessman’s find. 

Or you are not her favorite child and she doesn't actually want to share.

Remember the pizza dough guy who said he would take the recipe to his grave and wouldn't even share it with his son?

NDG

Awesome - love this move.