Thursday, March 22, 2012

Ingredient: Pan Roasted Garlic

Developed March 7, 2012. Accidentally dropped an unskinned garlic clove into a sauté of meat and vegetables. It roasted nicely. Skinned easily. Mild, sweet, earthy flavor.
2 T olive oil
1 head of garlic, divided into cloves, skin on
Heat an 8-inch skillet over medium high, add the oil, and when hot, add the garlic cloves. Lower the heat to a slow sizzle, and cook until tender and colored, about 10 to 12 minutes. Remove to a plate to cool, and squeeze out the cloves. Use them to flavor sauces, stir fries, stews, or mash with oil into a spread for grilled cheese sandwiches.

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