Did you know you can roast garlic in a crockpot? Just cut the tops off, wrap in foil, drizzle with some extra virgin olive oil and slow cook all day. By dinnertime, you should have beautifully golden, soft, sweet little cloves to spread on fresh bread, mix into mashed potatoes or top a steak. (And after hours of that smell, I guarantee you'll be hungry.) Enjoy!
15 comments:
Dang... I'm on the road and y'all are coming up with good things I don't get to enjoy for at least a week! No fair... :-)
Mmmmmm... Roasted garlic.
I'm thinking garlic mashed potatoes with bacon and a big juicy steak.
Hungry now, thank you.
mmmm garlic!
I roast it in the Weber. It's great to eat on it's own!
http://nzinthesticks.blogspot.com/2009/02/barbecue-out-in-stick.html
We're out of fresh garlic but we're still having steak for dinner. Now it will be nekkid. I do love garlic.
Toni
So at Breda's home there are no vampires, just future Zombies; reading a blog is like digging treasures -- no one could really live like this -- but they do.
unsethoo wv
I've done it in a toaster oven, wrapped in tinfoil. I've done them peeled and with the root end cut off to remove the bitter part, so that when they're done, I transfer the roasted cloves to a mashing bowl, sprinkle in some extra virgin olive oil and kosher- or sea-salt and mash them up with a fork. Then spread it like butter on my favorite bread. Mmm...:::drool:::
I'm sure it's delicious, but they remind me of nothing so much as the alien egg pods in the Sigourney Weaver movies.
The very thought of it makes me salivate.
Jim
Oh Yum!
I have a few bulbs in the kitchen, too. I feel a garlicky evening coming on (g).
Mmmmm. Roasted garlic...
So many uses. Kinda like duct tape. Only for your digestive system...
I prefer fresh garlic crushed up over homemade pasta, but roasted garlic has many more applications...
I like to slice up a large onion, a couple of green peppers, a package of mushrooms and a head of garlic, put it in a heavy duty aluminum foil packet with a little salt, pepper, EVOO and butter, and toss it on the back corner of the grill when I'm doing steaks. They come out the wonderful, and are the perfect compliment to a nice filet or sirloin.
Breda, small but crucial question - are you wrapping the garlic bulbs as seen in the photo, like cups, and pouring the olive oil inside? Or are you completely covering them and pouring the olive oil on top of the aluminum foil?
Just consider imitation the sincerest form of flattery, and know I intend to imitate you as soon as I figure out the details. After all, another four inches of snow fell last night, and I've hours to cook and clean house before the range trip tonight...
On a Wing and a Whim - the garlic was roasted with the foil exactly as shown, and a little olive oil drizzled on top of the cut cloves.
Breda,
Nice looking garlic, and too bad the internet doesn't have a smell-a-net yet. Here on the estate, we plan to grow some as a fall crop this year. You can never have too much onion, or (almost) too much garlic, though I did finally get too much on my eggs.
Regards,
PolyKahr
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