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Cooking School: How to Make Roasted Garlic

 
 

While I did grow up learning how to make a lot of dishes from scratch - paper thin crepes from my mother and homemade apple pie from my father, I didn't really become an advanced cook until I was well into my twenties. When I first moved out on my own (into a tiny 500 square foot apartment), I cooked with ingredients like the kind of lemon juice that comes in a yellow plastic bottle and the kind of minced garlic that comes in a jar. I'm not proud of it. As I brainwashed myself with hours and hours of the Food Network, I found that fresher ingredients not only taste way, way better, but that they can be quite easy to prep.



I've become quite skilled at mincing garlic by hand; I'm not one for using kitchen gadgets. Though when I need to add a more robust garlic flavor to a dish, or if I'm pressed for time, I simply throw the garlic heads in the oven to roast while I prep the rest of the meal. It does take some time in the oven (about 40 minutes), but it's easy to prep it ahead of time while I'm working on something else.

Ingredients
  • whole heads of garlic
  • olive oil
  • salt

Instructions
  1. If you're just roasting a few heads, individually wrap them in foil (drizzle with olive oil and sprinkle with salt first) then wrap them tightly and toss in the oven.
  2. If you want to roast more at a time, place them in a deep roasting pan or baking dish, drizzle with olive oil, sprinkle with salt, and cover the whole baking dish tightly with foil.
  3. Roast at 450 for 30 minutes.
  4. Let cool then slice off the bottom and squish out the pulp.

I recently made roasted garlic to put in my recipe for Roasted Garlic & Rosemary White Bean Soup. Other things you can use roasted garlic for include:
  • homemade hummus
  • spread it over garlic bread
  • rub it over a meat roast before cooking
  • mix it with mayo or Greek yogurt to make a garlic spread
  • use it in homemade pasta sauce

The best thing about making your own roasted garlic is it will keep in the fridge for up to two weeks. Whenever I'm roasting something else, I wrap up a couple of head of garlic and toss them in. While this recipe calls for 450 degrees, you can roast them at any temp, it'll just take longer. At 350 for example, you should roast the garlic for at least 45 minutes for a few heads of garlic. Store them whole or smoosh out the pulp and store it in an airtight container with some olive oil drizzled on top. You can also store it with lemon juice and put it through a canning process to make it keep longer.


See More Posts from the Cooking School Series

How to Prep Fresh Vanilla Bean
How to Make Homemade Pie Crust


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Comments

  1. I have some of that lemon juice in my fridge...there's another kind?

    ReplyDelete
    Replies
    1. Lol, Norma. Um...yeah, I think the real stuff comes from actual lemons!

      Delete
  2. My mother would occasionally use it, dice it up for things like meatloaf.

    Obviously not the sort of food to serve a vampire.

    ReplyDelete

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