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Archive for January 29th, 2011

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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