Monday, June 28, 2010

Ingredient: Roast Garlic Paste

Recorded June 28, 2010. Yields a sweet, richly savory product useful for spreads, sauces, marinades, and the like. 
2 heads of garlic
2 t olive oil, divided
1/4 t kosher salt
Remove loose paper from garlic heads. Place each on a small square of heavy-duty aluminum foil. Drizzle with 1 t oil. Bring up foil from the sides and close tightly around the top.  Place directly on the rack of a toaster-oven preheated to 425 degrees F (218 C). Roast for 15 minutes; let garlic remain in oven until cool. Separate the roasted heads into cloves, and pop the clove out the bottom of the skin by pinching the top. Place in the bowl of a mortar and pestle, or a  molcajete, or mash on the cutting board with the side of a chef’s knife. Add the remaining oil and salt. Grind until smooth and spreadable. Store tightly covered in the refrigerator. Uses: spread for grilled cheese sandwiches, flavor addition to sauces, soups, gravies, roasts, crostini and bruschetta.

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