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Posts Tagged ‘Roasting’

The inspiration for this was the roasted garlic bulbs that were popular a while back. You know the ones, the whole bulb is sprinkled with olive oil then roasted until soft. The garlic is then squeezed out as a paste. I always thought it was a nice presentation but very messy and not all of the garlic was extracted.

I think my method is less messy, and all of the garlic is used. I used to call it garlic confit, but then there was some concern about storing garlic in oil and the possibility of botulism. Now, I immediately use whatever I make. Since confit means to preserve, I couldn’t call it garlic confit anymore. Sigh.

I started to call this poached garlic, but then the definition of poaching (as it applies to cooking), is to simmer food in liquid other than oil. Double sigh. And “simmered garlic” just doesn’t have the same sexiness about it.

So, I’ll describe the process, and you call it whatever you want. I still don’t have a name for it.

Take peeled garlic (I usually find mine in Asian markets, or peel my own), place them in a small sauce pan, and cover with oil (peanut or olive). Heat the pan over the lowest heat possible (because the garlic is quick to burn) for an hour or so until really soft. We have a warming burner that works well. Remove garlic from oil.

We use the garlic on French bread, in salads, in pasta, and in hummus. The cooked garlic gives the hummus a softened garlic taste, not the in your face flavor. The Cat stomach likes the cooked garlic over raw of even sauteed garlic.

"Cooked" Garlic

The holes on the bottom clove was from me checking its doneness.

This time, I made pasta with the garlic, some of the oil, rehydrated shiitake mushrooms, rehydrated sun dried tomatoes, sugar, salt, chili powder, almond milk, and capers.

I slightly browned the garlic to add color.

The Cat said yum!

If you come up with a sexy name for the garlic, let me know, kthx.

Enjoy.

The Mouse

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I’ve wanted to roast marrow bones for a long time. I first learned about roasted marrow bones from one of the food/travel programs. There were several obstacles, first we couldn’t find the bones in the marketplace, and second, I didn’t want to fire up the oven to roast a few bones (there’s only The Cat and The Mouse).

A couple of months ago, I found shank bones at our local Korean market (they were labeled soup bones). The problem was each package was huge. I didn’t want to buy so much and it turns out we don’t like it. This past weekend, I decided to pick-up a bag, we may attend some new year’s potluck parties in which I may roast the bones.

The bones that the market sells are split lengthwise. I thought this shouldn’t be a problem (I was somewhat incorrect).

Before roasting the bones for the parties, I thought I should experiment first. One website suggests soaking the bones in salted water to clean, so that’s what I did. Because I was only roasting four segments, not a whole pan, I used our toaster oven. Roasting time was about 20 minutes on high.

This is the result.

Roasted Marrow Bones

I sprinkled natural sea salt from Kaua’i (more on that in a future post) on the marrow after roasting.

Because the bones were split, the marrow was slightly drier than what I saw on TV. The oil from the marrow drained out to the bottom of the pan. The good thing about the bones being split was it was easy to scoop the marrow from the bones.

Instead of serving the marrow with bread, the conventional method, I served rice. I poured the oil from the pan onto the rice. The Cat said yum (three and a half paws). The Cat approved more experiments involving roasting marrow bones.

I suppose bread could be used to sop up the oil after roasting. This was a good and easy experiment.

Enjoy.

The Mouse

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Black Foil

At the Japanese membership warehouse market, a couple different kinds of black foil was on sale. I picked-up the foil to roast sweet potatoes. The store also had foil to roast corn on the cob and to steam fish and vegetables. I could tell the foil was for sweet potatoes by the picture on the box.

Black Foil for Sweet Potatoes

One side of the foil is black, the other side is regular.

Black Foil

Based on the pictures on the box, the black side of the foil faces out (doesn’t touch the food).

Black Side Out

We usually roast Okinawan sweet potatoes (the purple flesh variety). The Okinawan sweet potato I had was too large to roast whole. I peeled the sweet potato and cut into chunks. Half of the sweet potato was roasted using regular foil (for control purposes), and half with the black foil.

I usually roast sweet potatoes for one hour in our toaster oven.

The sweet potatoes on the left and center were roasted with black foil, the sweet potatoes on the right were roasted with regular foil.

Roasted Sweet Potatoes

The sweet potatoes roasted in the black foil seems to be cooked at a higher temperature. There was more caramelization on the surface and the texture was softer on the inside than the sweet potatoes roasted in regular foil. Next time the foils are on sale, we may try the other selections.

Enjoy.

The Mouse

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