Video – How to Roast Garlic and 4 easy recipes with Roasted Garlic #NationalGarlicDay

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There’s no doubt that April 19th has been circled in your calendar for weeks now, but, just in case, here’s a reminder that the date is … National Garlic Day! Yep, that knobby papery bulb we all know so well – the culinary workhorse which has played a fragrant role in our cuisines for millennia, called out as a superfood-wonder-drug thanks to its medicinal properties, has been awarded its own national day of observance! And why not?

If you follow this blog, you know I am a big fan of garlic (and you must be too, if you make my recipes). A little clove adds just the right amount of kick to sauces, dressings, marinades (you get the picture), while a generous press will knock your socks off in robust and spicy meals (best shared with those you plan on spending close time with – after all, garlic isn’t called the ‘stinking rose’ for nothing!)

In fact, garlic’s raw pungency can be tough to take for some (and their partners), so a great method to cook garlic is to roast it. Roasting transforms its cloves into sticky-soft and slightly caramelized versions of themselves, mellowing their sharpness with creamy, buttery and other-worldly results. There are endless ways to use roasted garlic, so I’ll roast several heads at once and store the puree in the refrigerator, dipping into my stash throughout the week to whisk into dressings, sauces, marinades, risottos – the list goes on –  or use as a spread on pizza and crostini.

So are you ready to learn how to roast garlic?  It’s very simple, and in this post I’ve teamed up with my talented videographer friends at Food Guru to make a fun short video that shows you how to do it, along with 4 easy recipes where you can use it. The written recipes follow below – enjoy!

Roasted Garlic Recipe
One large garlic head yields about 1/4 cup roasted garlic. The garlic can be stored in an airtight container in the refrigerator for up to 2 weeks. 
1 large garlic head (or more)
Extra-virgin olive oil
Pinch of sea salt

Slice 1/4 inch off the top of the garlic bulb. Place the bulb on a piece of foil. Drizzle oil over the top of the garlic. Enclose the garlic in the foil. Place in a small baking dish and roast until soft, 50 to 60 minutes. Remove, unwrap and cool to the touch. Squeeze out the garlic into a bowl and mash with a fork.

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Roasted Garlic Crostini with Goat Cheese, Asparagus, and Lemon
Makes 12
12 baguette slices, each about 1/2-inch thick
Extra-virgin olive oil
1/4 cup mashed roasted garlic
4 ounces soft fresh goat cheese
6 asparagus, ends trimmed, shaved lengthwise
Lemon zest
Freshly ground black pepper
Preheat the oven to 375°F.Lightly brush the bread slices with olive oil. Place on a baking sheet. Bake until golden brown, 12 to 14 minutes. Remove and cool.
Shave the asparagus with a vegetable peeler and place in a bowl. Drizzle with a little oil, season with a pinch of salt, and toss to coat.
Spread the garlic puree on the crostini. Crumble the goat cheese over the crostini and mound the asparagus on top.
Garnish with finely grated lemon zest and black pepper.

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Roasted Garlic Vinaigrette
Makes about 3/4 cup

3 tablespoons balsamic or red wine vinegar
2 teaspoons mashed roasted garlic
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Whisk the vinegar, garlic, salt, and pepper in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify.

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Roasted Garlic Butter
Makes about 1/2 cup

1/2 cup (8 tablespoons) unsalted butter, softened
2 tablespoons mashed roasted garlic
1/4 teaspoon coarse sea salt

Mash the butter, garlic, and salt in a bowl until blended.

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Roasted Cauliflower Steaks with Garlic Butter
Serves 2 to 4
1 medium head cauliflower, sliced through the core into 1/2-inch steaks
Sweet paprika
Sea salt and freshly ground black pepper 
Fresh chopped Italian parsley leaves

Preheat the oven to 375°F. Arrange cauliflower steaks in one layer in a baking pan. Brush on all sides with olive oil and season with the paprika, salt, and pepper. Roast in the oven until tender and golden brown at the edges, about 20 minutes. Transfer the cauliflower to a serving plate. Top with a spoonful of garlic butter. Garnish with fresh parsley.

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