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1
Roasted Garlic
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Preheat the oven to 375F.
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Cut off the top 1/4 inch of the garlic head to reveal the cloves.
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Drizzle a little olive oil over and season lightly with salt and pepper.
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Wrap loosely in aluminum foil and roast in the oven for 30 to 40 minutes or until the garlic is very soft when squeezed.
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6
You can also open up the foil for the last 10 minutes to allow the garlic to caramelize a bit, which adds another interesting flavor note.
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7
Cool and store roasted garlic in the refrigerator in a sealed container for up to 3 weeks or freeze it if you have a bumper crop from your garden.
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8
Toasted Garlic
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9
Separate the doves and put them unpeeled in a dry saute pan over medium heat.
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Shake and turn them occasionally until the cloves develop toasty brown spots on the skin.
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Remove and cool and the skin will easily slip off.
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The additional benefit of this method is that youve added a lovely toasty flavor to the garlic.
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13
Poached Garlic
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14
Separate the cloves but dont peel.
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Put in a small saucepan and cover with at least 1/2 inch cold water.
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Place over high heat and bring to a boil.
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As soon as the water boils, drain and repeat the process one more time.
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18
Rinse to cool off the garlic.
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19
Peel the poached garlic and store, covered, in the refrigerator for up to 2 weeks.
