Roasted Garlic du Jur

[Guest guest]

Roasted Garlic du Jur

 

One or more large bulbs of garlic.

Olive oil or the oil of your choice, or butter.

One sprig of fresh parsley, chopped.

Other chopped fresh herbs of your preference-oregano, thyme, cilantro, rosemary,

etc.

Garlic baker, covered casserole dish or just some heavy duty aluminum foil if

you're camping.

 

Preheat oven to 375 degrees.

Use Simoneti garlic if you want to use extra mild garlic or Inchelium Red for a

medium flavor or Metechi for a more potent garlic. Chesnok Red (AKA Shivlisi)

roasted by Tony Lia at the Garlic is Life Symposium and Festival in Tulsa is

hands down the best baking/roasting garlic I have ever eaten - it had a

delicious, sweet taste. Peel away most of the outer bulb wrappers, down until

there are only 2 or 3 remaining around the bulb. Slice off just enough of the

top of the bulb to expose a good cross-section of the cloves, about one-fourth

inch (6mm) or so. Place the bulbs, cut side up, in your baking dish and drizzle

enough oil all over them and let sink into the open areas of the bolb. You

really need just enough oil to flavor the garlic and keep it from being singed,

but you may use more if you want. Sprinkle the cut parsley on all the bulbs and

then sprinkle a different herb on each garlic bulb to give each one its own

personality and you a nice taste test. ADD A TABLESPOON OF WATER TO THE ALUMINUM

FOIL OR BAKING PAN TO RETAIN ENOUGH MOISTURE TO KEEP THE BULB WRAPPERS FROM

BURNING. Then, cover the dish and place it in the middle of your pre-heated

oven.

Bake for 30 minutes, then remove lid (or, loosen the foil a little to let the

steam escape if you're camping) and roast an additional 5 to 10 minutes for

crisp,full flavored hot, hot garlic, 10 to 20 minutes for a nice zesty medium

flavor with a little crunch left and up to 20 to 45 minutes more for mild,

spreadable garlic that can be squeezed on a snack cracker or crusty bread. The

longer you bake them, the milder the flavor will be and the softer the cloves

will be. Not everyone likes their roasted garlic the same way, and who says they

all have to come out at the same time? When they're done enough for some, simply

remove them and let the rest roast a little longer until they attain the level

of doneness preferred. Let all roasted garlic cool for a while before eating, as

it will be very hot. Bet you didn't make enough.

 

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[Guest guest]

Thanks for the garlic recipe..

A few questions:

 

Whats the best way to slice the top off? I have a very sharp knife (razor

sharp shun) and it feels dangerous with the wrappers about to slip at any time..

 

What is the reason for putting the cut side up? I have put the cut side down

and it worked..

 

Thanks

 

bobbler

 

 

 

, Jbird Tweety <jbird788 wrote:

>

>

> Roasted Garlic du Jur

>

> One or more large bulbs of garlic.

> Olive oil or the oil of your choice, or butter.

> One sprig of fresh parsley, chopped.

> Other chopped fresh herbs of your preference-oregano, thyme, cilantro,

rosemary, etc.

> Garlic baker, covered casserole dish or just some heavy duty aluminum foil if

you're camping.

>

> Preheat oven to 375 degrees.

> Use Simoneti garlic if you want to use extra mild garlic or Inchelium Red for

a medium flavor or Metechi for a more potent garlic. Chesnok Red (AKA Shivlisi)

roasted by Tony Lia at the Garlic is Life Symposium and Festival in Tulsa is

hands down the best baking/roasting garlic I have ever eaten - it had a

delicious, sweet taste. Peel away most of the outer bulb wrappers, down until

there are only 2 or 3 remaining around the bulb. Slice off just enough of the

top of the bulb to expose a good cross-section of the cloves, about one-fourth

inch (6mm) or so. Place the bulbs, cut side up, in your baking dish and drizzle

enough oil all over them and let sink into the open areas of the bolb. You

really need just enough oil to flavor the garlic and keep it from being singed,

but you may use more if you want. Sprinkle the cut parsley on all the bulbs and

then sprinkle a different herb on each garlic bulb to give each one its own

personality and you a nice taste test. ADD A TABLESPOON OF WATER TO THE ALUMINUM

FOIL OR BAKING PAN TO RETAIN ENOUGH MOISTURE TO KEEP THE BULB WRAPPERS FROM

BURNING. Then, cover the dish and place it in the middle of your pre-heated

oven.

> Bake for 30 minutes, then remove lid (or, loosen the foil a little to let the

steam escape if you're camping) and roast an additional 5 to 10 minutes for

crisp,full flavored hot, hot garlic, 10 to 20 minutes for a nice zesty medium

flavor with a little crunch left and up to 20 to 45 minutes more for mild,

spreadable garlic that can be squeezed on a snack cracker or crusty bread. The

longer you bake them, the milder the flavor will be and the softer the cloves

will be. Not everyone likes their roasted garlic the same way, and who says they

all have to come out at the same time? When they're done enough for some, simply

remove them and let the rest roast a little longer until they attain the level

of doneness preferred. Let all roasted garlic cool for a while before eating, as

it will be very hot. Bet you didn't make enough.

>

> _______________

> Create a cool, new character for your Windows Live™ Messenger.

> http://go.microsoft.com/?linkid=9656621

>

>