Best Oil Poached Garlic Puree And Roasted Garlic Oil Recipes

ROASTED GARLIC PUREE

Steps:

• Preheat the oven to 300 degrees.Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown. Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.Reserve the remaining garlic-infused oil in another container and refrigerate.

GARLIC: BLANCHED, POACHED, ROASTED, OR TOASTED

Steps:

• Blanching: Bring a small saucepan of water to a low boil. Separate the cloves from 1 head of garlic, leaving the skins on, and drop into water for 5 minutes. Remove and drain. Store, skin on, in an airtight container in the refrigerator for up to 1 week.
• Poaching: In a small cast-iron pot, bring 1 cup olive oil to a very low simmer on a grill or in a wood-fired oven and drop peeled cloves from 1 head of garlic in to cook for 10 minutes. Remove, drain, let cool, and store in an airtight container in the refrigerator for up to 1 week. Reserve the poaching oil and use as a flavoring or finishing oil.
• Roasting: Garlic is easy to roast and develops much more flavor in a wood-fired environment. Simply cut the top off a whole head of garlic to expose the cloves and drizzle with a bit of olive oil. Place in a small clay cooker or cast-iron pot or an aluminum-foil packet and place in the wood-fired oven or on a covered grill to roast until soft to the touch, about 20 minutes. Store in an airtight container in the refrigerator for up to 2 weeks.
• Toasting: Toast the skin-on cloves from 1 head of garlic in a dry skillet over high heat until the skins are slightly browned. You are toasting but not cooking the garlic. Slice or mince the garlic as called for in the recipe. Store in an airtight container and refrigerate for up to 2 weeks.

ROASTED GARLIC OIL AND ROASTED GARLIC

Steps:

• Preheat the oven to 300 degrees.
• Put the garlic heads cut side down in a small casserole or ovenproof pot and pour the olive oil over them. Add the thyme and pepper. Cover with a lid or foil and bake for 45 minutes to 1 hour, until the garlic is soft enough to mash.
• Remove garlic from the oil and set aside.
• Strain the oil into a bowl and let cool, then pour into an airtight container. The oil will keep for at least a month. To make the garlic mash, squeeze the cloves out of their papery husks into a bowl. Mash the roasted garlic with a fork. Store mash in an airtight container in the refrigerator for up to 1 month.

ROASTED GARLIC PUREE

Steps:

• preheat oven to 375*F.
• wrap garlic cloves in aluminum foil package and cook for 1 hour in oven.
• remove cloves from foil and peel.
• puree garlic in food processor, add olive oil and blend until incorporated.
• store garlic puree in glass jar with tight-fitting lid.
• refrigerate.
• use in preparation of sauces or with meats.

ROASTED GARLIC PUREE

Steps:

• Set oen to 350 degrees.
• Chop off the bottom of garlic head, and separate into WHOLE cloves.
• Place the cloves (leaving the skin on) in a shallow 8-inch square baking dish.
• Drizzle with olive oil.
• Bake for 20 minutes; cool and drain oil.
• Remove the skins from the baked cloves (I just squeeze the cloves between my fingers, and the soft garlic just slides right out of the skin).
• To puree: add all ingredients in a processor and puree for about 30 seconds, or until smooth, scraping sides of processor bowl occasionally.
• Delicious.

ROASTED GARLIC OIL

Steps:

• Preheat oven to 350.
• In a small ovenproof deep dish - a pie plate would work - combine all ingredients, and set in oven for about 20 minutes until the garlic is softened and golden and the oil is fragrant. We don't remove the cloves.