Essential Cooking Condiments Part I – Roasted Garlic and Garlic Oil
A fast and easy way to have roasted garlic on hand for salads, toast, eggs and any other recipes. Plus you have the added benefit of garlic flavored oil to cook with.
Hey everyone! This is the first part of my MOST ESSENTIAL COOKING CONDIMENTS to have in the kitchen. Useful might be a better word, but they are both common ingredients that have a lot of savory applications if you like to cook at home. Read about Lemon Oil, Chili Oil, XO Sauce and Preserved Meyer Lemons for my essential condiment recipes.
We are actually doing something different than the time-consuming task of roasting garlic. The method I’m about to show you achieves the same results. When I ran professional kitchens it made sense to roast garlic, it allows you to work on other tasks while the garlic is in the oven. We used to roast 10-15 pounds of whole garlic loaded up in hotel pans. However, within 3-4 days the product is gone and we have to prep more. The great thing about roasted garlic is that you have the garlic flavor without the harsh acidity from raw garlic. Raw garlic is healthy for you, but hard to eat and you really can’t talk to anyone up close for a few hours. Roasting, or the quick and easy way I’m about to show you, solves all of that with a delicious and nutty garlic flavor that doesn’t linger.
THIS METHOD IS WHEN YOU NEED ROASTED GARLIC FAST BUT YOU ONLY NEED A LITTLE BIT.
Awhile back, I got a gift from someone. It was a small ceramic cooking vessel for roasting garlic. I think I might have used it once. What stopped me from using this at home was that it could only make a small amount of roasted garlic and cooking time was about an hour and a half.
There are times when you have garlic sitting around that is starting to get old. Sometimes you just have a lot of garlic. This recipe gives you not one but TWO garlic condiments you can easily have on hand to elevate your cooking.
PREPARING FAST AND EASY ROASTED GARLIC
First add your garlic cloves and extra virgin olive oil to a small saucepan. Turn the heat down very low and cook until the garlic is lightly browned. The garlic should start sizzling within a few minutes. This is one of those things that you need to keep an eye on because if the garlic gets burned then it is mostly unusable at that point. I wait till there is a light brown color. It takes a total of about 15 minutes. I remove it from the direct heating element at this point because there is residual cooking.
Let it cool down. You now have ROASTED GARLIC and GARLIC FLAVORED OIL to cook with. There are endless possibilities from bruschetta and croutons to salad dressings, scrambled eggs, fried rice and sandwich spreads. I also add the “roasted” garlic cloves to salads, they are delicious to eat on their own.
Enjoy and let us know if this is something that helped you in the kitchen!
TIPS AND NOTES
*CrossEat Tip: In restaurants, we buy gallon containers of peeled garlic. Most grocery stores now sell peeled garlic cloves so you don’t have the messy task of peeling garlic. Asian grocery stores sell them by the container. They are a bit more expensive, but it saves time and mess. Peeled garlic cloves don’t last as long as garlic bulbs, so use this recipe for leftover garlic cloves to prolong their usefulness.
**CrossEat Tip: If you can’t find peeled garlic, remember to compost the garlic scraps.
***CrossEat Tip: Really good pure extra virgin olive oil can be really expensive. Sometimes the flavor is almost too strong for some applications. Restaurants often buy commercial blends that are cost effective. You can mix 10 – 30% of other types of oils (not sesame) into your olive oil to extend the use and still maintain the flavor. This is especially useful if you are using it a lot for cooking. For me it doesn’t make sense to purchase cold pressed extra virgin for dressings and salads then buy another bottle of olive oil for cooking when they are the same price.