Monday, May 16, 2005

Not roasted garlic

I got this idea from Angeli Caffe in Los Angeles. That restaurant is owned by the wonderful Evan Kleiman, who hosts a Saturday morning radio show about food, "Good Food" that is so wonderful I suggest you tune in online and give it a listen.

Anyway, back to the restaurant. One of the appetizers we ordered was roasted garlic, and it didn't come out in the usual form of a head of garlic that you have to messily squish the cloves out of.

It was individual cloves in a little dish of oil, so they were easy to fish out and smoosh on the bread.

Yesterday I was thinking about making some roasted garlic and flashed back to Angeli Caffe.

I thought, "Wow! I could roast the individual cloves in a whole lot of oil!" Then I thought "Hey, it's 87 degrees, why don't I do it on the stovetop?"

I heated up some vegetable oil and threw in a bunch of garlic cloves. Slowly simmered them for 40 minutes or so. Voila. Wonderful soft, easy to handle cloves of oily, "roasted" garlic.


candice said...


candice said...
This comment has been removed by a blog administrator.
candice said...

i posted the above comment twice! oops!

Rachael said...

For something so basic, that sounds SO delicious, and the picture is REALLY cool! Thanks!

the serrach said...

great idea, thanks.

.. i took it one step further, using slightly more oil..almost covering the garlics. i then used the garlic oil for a nice vinaigrette. i'm bad with describing the amounts.. so eyeball it..

2.5 parts garlic oil
1 part maple syrup
1 part balsamic vinegar
couple teaspoons of whole grain mustard.