Comments on: Roasting garlic: more than one way to get a head. http://blog.kingarthurflour.com/2008/05/01/roasting-garlic-more-than-one-way-to-get-a-head/ Hot Stuff from King Arthur's Hearth Thu, 04 Dec 2008 17:54:10 +0000 http://wordpress.org/?v=2.3.1 By: Kathryn Henry http://blog.kingarthurflour.com/2008/05/01/roasting-garlic-more-than-one-way-to-get-a-head/#comment-1868 Kathryn Henry Fri, 27 Jun 2008 14:37:30 +0000 http://blog.kingarthurflour.com/2008/05/01/roasting-garlic-more-than-one-way-to-get-a-head/#comment-1868 My husband and I both love roasted garlic; however, one day he was "playing" in the kitchen and decided to place the steamer over something he was boiling and place a couple heads of garlic in it and steamed the garlic. While it didn't have the nice roasted flavor, it still had the buttery texture and the flavor was mild. He also will wrap heads of garlic in foil when he grills and places it to one side of the grill. It is really delicious. Again, we get the roasted flavor and buttery texture with a little kick from the smoke. Any that we have leftover from the meal we place in a container and keep it in the refrigerator. My husband and I both love roasted garlic; however, one day he was “playing” in the kitchen and decided to place the steamer over something he was boiling and place a couple heads of garlic in it and steamed the garlic. While it didn’t have the nice roasted flavor, it still had the buttery texture and the flavor was mild. He also will wrap heads of garlic in foil when he grills and places it to one side of the grill. It is really delicious. Again, we get the roasted flavor and buttery texture with a little kick from the smoke. Any that we have leftover from the meal we place in a container and keep it in the refrigerator.

]]> By: JJ http://blog.kingarthurflour.com/2008/05/01/roasting-garlic-more-than-one-way-to-get-a-head/#comment-1002 JJ Mon, 12 May 2008 16:26:56 +0000 http://blog.kingarthurflour.com/2008/05/01/roasting-garlic-more-than-one-way-to-get-a-head/#comment-1002 For those Costco containers of garlic I use what I can and before it starts to "grow" I do the KA roaster version in my smaller crockpot a lot of times (since there's more in there than would fit in my KA garlic roaster). Olive oil, butter, parsley, salt (sometimes other herbs if I feel like it) and set it on low for a few hours until the cloves are soft and are able to be mushed. I keep some in the refrigerator and freeze the rest. I can usually even just scrape out what I need from the frozen part in the freezer too without having to thaw it all, but I have frozen cubes of it before too, makes for an easy way to make Garlic Potato soup and such. For those Costco containers of garlic I use what I can and before it starts to “grow” I do the KA roaster version in my smaller crockpot a lot of times (since there’s more in there than would fit in my KA garlic roaster). Olive oil, butter, parsley, salt (sometimes other herbs if I feel like it) and set it on low for a few hours until the cloves are soft and are able to be mushed. I keep some in the refrigerator and freeze the rest. I can usually even just scrape out what I need from the frozen part in the freezer too without having to thaw it all, but I have frozen cubes of it before too, makes for an easy way to make Garlic Potato soup and such.

]]> By: Susan Reid http://blog.kingarthurflour.com/2008/05/01/roasting-garlic-more-than-one-way-to-get-a-head/#comment-854 Susan Reid Mon, 05 May 2008 13:11:52 +0000 http://blog.kingarthurflour.com/2008/05/01/roasting-garlic-more-than-one-way-to-get-a-head/#comment-854 Tom: We used to make prodigious amounts of roasted garlic mashed potatoes, using the jars of peeled garlic you're referring to. We put the peeled garlic in half an inch of oil in a saute pan over low heat, and just let the garlic cook "low and slow" until it caramelized and sweetened up. Then the extra oil was poured off and used for brushing crostini, and the garlic went right into the food mill with the cooked spuds. Gigi: If you went for the big old garlic-roasting party, you could freeze the roasted cloves in small amounts (this is an ideal use for those teeny tiny foodsaving containers that are the right size for bringing your salad dressing to work in; or my new favorite, baby food containers) for up to 3 months. In the refrigerator, I suspect the garlic would be at risk of mold after a week. Tom: We used to make prodigious amounts of roasted garlic mashed potatoes, using the jars of peeled garlic you’re referring to. We put the peeled garlic in half an inch of oil in a saute pan over low heat, and just let the garlic cook “low and slow” until it caramelized and sweetened up. Then the extra oil was poured off and used for brushing crostini, and the garlic went right into the food mill with the cooked spuds.
Gigi: If you went for the big old garlic-roasting party, you could freeze the roasted cloves in small amounts (this is an ideal use for those teeny tiny foodsaving containers that are the right size for bringing your salad dressing to work in; or my new favorite, baby food containers) for up to 3 months. In the refrigerator, I suspect the garlic would be at risk of mold after a week.

]]> By: Gigi http://blog.kingarthurflour.com/2008/05/01/roasting-garlic-more-than-one-way-to-get-a-head/#comment-849 Gigi Mon, 05 May 2008 00:32:16 +0000 http://blog.kingarthurflour.com/2008/05/01/roasting-garlic-more-than-one-way-to-get-a-head/#comment-849 Susan, I love the idea of the higher yield method. Thank you! You mentioned that the "schmantzy presentation" can be prepped and stored in the fridge for a few days before roasting. Question, please: How long may I store roasted garlic for later use, and is there a preferred method for storage? Not that roasted garlic will last long in my home, but I'm just wondering. Susan,

I love the idea of the higher yield method. Thank you! You mentioned that the “schmantzy presentation” can be prepped and stored in the fridge for a few days before roasting. Question, please: How long may I store roasted garlic for later use, and is there a preferred method for storage? Not that roasted garlic will last long in my home, but I’m just wondering.

]]> By: Tom http://blog.kingarthurflour.com/2008/05/01/roasting-garlic-more-than-one-way-to-get-a-head/#comment-815 Tom Sat, 03 May 2008 00:23:17 +0000 http://blog.kingarthurflour.com/2008/05/01/roasting-garlic-more-than-one-way-to-get-a-head/#comment-815 What about the huge 'warehouse club' jars of peeled garlic? Since those are ready to go could you just toss them with oil and roast? (I'm always looking for a reason to buy one of those jars of garlic but the two of us just don't go through it fast enough!) What about the huge ‘warehouse club’ jars of peeled garlic? Since those are ready to go could you just toss them with oil and roast? (I’m always looking for a reason to buy one of those jars of garlic but the two of us just don’t go through it fast enough!)

]]> By: Mary M. http://blog.kingarthurflour.com/2008/05/01/roasting-garlic-more-than-one-way-to-get-a-head/#comment-808 Mary M. Fri, 02 May 2008 14:35:47 +0000 http://blog.kingarthurflour.com/2008/05/01/roasting-garlic-more-than-one-way-to-get-a-head/#comment-808 Thank you for the excellent information. Very helpful! Thank you for the excellent information. Very helpful!

]]> By: Susan Reid http://blog.kingarthurflour.com/2008/05/01/roasting-garlic-more-than-one-way-to-get-a-head/#comment-807 Susan Reid Fri, 02 May 2008 14:05:33 +0000 http://blog.kingarthurflour.com/2008/05/01/roasting-garlic-more-than-one-way-to-get-a-head/#comment-807 Julia: I think it would be great with pearl onions. I recently finished a baking sheet feature on grilling, where I put a whole vidalia to roast on the grill low and slow until it's completely soft. I think treating pearl onions the same way you do the garlic cloves, by roasting them in their skins after a light oil coating, would yield an extremely tasty onion that's a LOT easier to peel than the traditional blanching in water method. Susan Julia:
I think it would be great with pearl onions. I recently finished a baking sheet feature on grilling, where I put a whole vidalia to roast on the grill low and slow until it’s completely soft. I think treating pearl onions the same way you do the garlic cloves, by roasting them in their skins after a light oil coating, would yield an extremely tasty onion that’s a LOT easier to peel than the traditional blanching in water method.
Susan

]]> By: Pat L http://blog.kingarthurflour.com/2008/05/01/roasting-garlic-more-than-one-way-to-get-a-head/#comment-805 Pat L Fri, 02 May 2008 08:02:10 +0000 http://blog.kingarthurflour.com/2008/05/01/roasting-garlic-more-than-one-way-to-get-a-head/#comment-805 This sounds like a great addition to an appetizer buffet. Thanks! This sounds like a great addition to an appetizer buffet. Thanks!

]]> By: Kelli http://blog.kingarthurflour.com/2008/05/01/roasting-garlic-more-than-one-way-to-get-a-head/#comment-796 Kelli Thu, 01 May 2008 21:45:37 +0000 http://blog.kingarthurflour.com/2008/05/01/roasting-garlic-more-than-one-way-to-get-a-head/#comment-796 great post. Very inspiring. Thanks so much. great post. Very inspiring. Thanks so much.

]]> By: Julia http://blog.kingarthurflour.com/2008/05/01/roasting-garlic-more-than-one-way-to-get-a-head/#comment-789 Julia Thu, 01 May 2008 17:45:30 +0000 http://blog.kingarthurflour.com/2008/05/01/roasting-garlic-more-than-one-way-to-get-a-head/#comment-789 Another idea--does this technique work with pearl onions? Another idea–does this technique work with pearl onions?

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