Garlic is probably the most important vegetable in recorded history because of its universal value as a seasoning agent. When raw, it is pungent, hot and even rank. Cooked, its aroma is alluring and its flavor ranges from assertively strong to deliciously mild. Roasting whole cloves or even the entire head is one of the best ways to bring out the rich sweetness of garlic. Sautéing garlic in oil or butter to season a dish is also magical. Chop or slice the cloves, add to hot oil or butter, and sauté over medium heat just until softened (usually just a minute or two). Even browned garlic, which is strong and bitter, has a role in certain sauces. Dehydrated garlic, garlic salt and garlic powder are no substitutes for the real thing, nor is the chopped garlic in oil found at some markets. However, the completely peeled garlic in jars or vacuum-sealed bags, as long as it is fresh, is good.
To remove the garlic scent from your fingers, rinse your fingers in water and rub them on any stainless-steel surface (your sink or faucet will do); this works like a charm.
Buying and storing: Loose heads of garlic are best (avoid the boxed type) because you can select the best; look for hard, bulbs that are not shriveled and have not sprouted. The color and size of garlic is not especially important, though larger cloves are easier to handle and require less peeling. Store in a dark, cool, dry spot; discard when soft.
Preparing method: Do not bother to peel garlic when you are roasting the cloves whole. The cloves will slip easily from their skins when they are done. For raw garlic, peeling is easiest when the clove is half-smashed with the flat side of a knife blade. For larger quantities, simmer the garlic in water to cover for 30 seconds or toast it in a dry pan over medium heat, shaking the pan frequently for about 5 minutes. Either of these treatments will loosen the skin and make it easy to slip out the cloves. To chop large quantities, add whole cloves to a food processor with a bit of oil; this will keep well for a few days. You can crush garlic using a press if you insist, but chopping is no more difficult.
Roasted Garlic
TIME: About 1 hour
Ingredients:
- 2 whole heads garlic
- 2 tablespoons or more extra virgin olive oil
- Salt
Steps:
- Heat the oven to 375°F. Without getting too fussy or breaking the head apart, remove as much of the papery coating from the garlic as you can. Cut the top pointes part of the garlic to expose a little of each clove. Drizzle with olive oil and sprinkle salt. Film a tiny baking dish with very little amount of oil and then you can add the garlic.
- Cover with aluminum foil and bake the garlic for 40 minutes or until it is soft (you will be able to pierce it easily with a thin-bladed knife). To roast the garlic quickly break the heads into individual cloves, but do not peel them.
- Spread them in a pan, sprinkle with salt and drizzle with oil. Shake the pan occasionally and cook the garlic for 30 minutes.
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