How to Roast Garlic ...and make a Fancy-Pants Crostini
Roasting garlic is super easy to prepare and there are a zillion uses for roasted garlic --like a spread for bread!-- which I do in this video for a quick crostini idea. Roasted garlic makes a great addition to rice, potato, and quinoa dishes, jams, salad dressings...most things are better with a little garlic. Print the complete recipe at http://www.myfoodchannel.com/roasted-garlic/ Give this roasted garlic recipe a try and let me know what you think, and for more video recipes, check out the Chef Buck Playlists: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 And visit http://www.myfoodchannel.com/ to print all Chef Buck video recipes. More stuff: http://www.facebook.com/buckredbuck My recipe website: http://www.myfoodchannel.com/ http://plus.google.com/u/0/109193261972985167770/posts https://twitter.com/buckredbuck Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 My other Youtube channel: http://www.youtube.com/user/buckredbuck Roasted Garlic Recipe Ingredients: GARLIC SALT PEPPER OLIVE OIL ...plus herbs and spices if you like For Crostini: BREAD FETA CHEESE CAPERS KALAMATA OLIVES Roasted Garlic Recipe Directions: When buying, choose garlic bulbs that are firm and have an intact "papery" outer covering. Avoid soft bulbs, or bulbs that have give and seem dry and desiccated. And buy bigger bulbs with bigger cloves! Peeling garlic is a semi-pain, so make it easier on yourself and choose the largest cloves available. Remove the papery outer covering and separate the cloves. Do you have a secret tip (that really works!) for quickly peeling garlic cloves? If so, please let me know! I've found that the best way for me is the tried and true one-at-a-time method: just give each clove a gentle whack, enough to break the peel, and then remove the skin. Place peeled cloves on a sheet of aluminum foil. Drizzle with olive oil. It doesn't have to be a lot, just enough to coat the cloves. Add salt and pepper to taste, and any dried herbs or seasonings you like. I usually add a little thyme. Stir and coat the cloves in the oil and seasonings and then close up the aluminum foil like a Hershey's Kiss. Place of a baking sheet and slide into an oven preheated to 400 degrees Fahrenheit. Bake 30-40 minutes and they'll be soft and ready for use. Raw garlic is super strong with a burning bite, but roasting mellows out the bite and transforms the garlic into a tasty treat that can be popped into your mouth whole. I usually eat a handful of cloves when they're right out of the oven--I can't help myself! Warm roasted garlic is great on a crostini, which is really just a fancy piece of toast. Toast slices of French bread and smear on the warm garlic cloves like butter. Top with feta cheese, capers, and kalamata olives for a quick treat. Use roasted garlic as a spread for sandwiches. Mix into mashed potatoes or rice dishes (or quinoa). Add roasted garlic to salads or mash into salad dressings. Add to jams, and gravies, and guacamole. Mix with butter for garlic bread. Add roasted garlic to anything; it's a great item to have in the fridge. Store refrigerated and it will keep several days, store in a jar refrigerated and covered with oil, and it will keep a little longer, but there are so many uses for roasted garlic, it will be very easy to find ways to quickly use it up. Give this roasted garlic recipe a try and let me know what you think, and bon appétit! "Your Call" by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500010 More of Kevin MacLeod's fantastic music selection can be found at http://incompetech.com/