There are few smells better than roasting garlic. The top 5, according to me, of most heavenly, coma-inducing kitchen smells are:
1. Bread baking
2. Garlic roasting
3. Onions cooking in butter
4. Browning butter
5. Bacon sizzling in the pan
We have plenty of days where our house smells like baking bread, but I don’t have that smell of garlic roasting near enough. Roasting garlic turns the garlic into an almost caramelized, savory paste that softens the intensity of raw garlic, mellows out the flavor and makes it perfect for dressings, soups, pasta dishes, breads, and that doesn’t even include the wonderful uses of the garlic oil that is produced from the roasting process. Garlic oil=liquid gold.
So today, in the first of my series on cooking basics, I’ll show you my process for roasting a head of garlic and then below, a simple recipe for garlic aioli that can be used on sandwiches as an amazing spread alternative to mayo!
First, lop off the top of a head of garlic and place in a large piece of tin foil. Put that little package in a small dish to catch leaking oil. Generously salt and pepper the cut tops and drizzle with about four tablespoons of oil.
Next, place both cut-side down, crimp the foil together to form a tent and place in a 400F oven for about 30 minutes. Your garlic should look like this when it’s done:
I checked mine about half-way through to make sure I wasn’t cooking it too fast. Let the head of garlic cool to where you can handle it and then just pick it up and squeeze, popping out all the cloves. You’ll end up with this:
Place the cloves in a jar and fill up with oil to cover the cloves. This allows your oil to become infused with garlic-goodness and it keeps the garlic cloves from drying out. Store on the counter to use for anything you can think of! We use the oil to make a quick aioli to spread on burgers, sandwiches, or as a dip for roasted potatoes – heaven!
1 large egg
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup garlic infused oil
Place the egg, lemon juice, salt and pepper in the bottom of a tall immersion cup. Add the oil and submerge your immersion blender to the very bottom of the cup. Turn the immersion blender on and slowly lift as you blend. The oil will combine with the rest of the ingredients and by the time you get to the top, you should have a smooth consistency. If you are using a basic blender or food processor, add the ingredients except for the oil. Turn on the blender and then slowly stream the oil until all the oil is added. Adjust the seasoning with salt and pepper and keep in an airtight container in the fridge for up to two weeks. But it probably won’t last that long!