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Old 08-25-2005, 09:52 PM   #1
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Roasted Garlic?

I'm new and not sure I'm asking in the right thread. I would like to know where the best place for buying roasted garlic is. I live in Texas, outside of Houston. I found some organic roasted garlic at whole foods market, but it's not very close to me. Any suggestions?

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Old 08-25-2005, 10:12 PM   #2
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TexCin:

Welcome to the DC Forum, you'll like it here.

Have you considered roasting your own garlic? It's really easy.

Preheat your oven to 350 F.

Cut the top 1/4 off a whole bulb of garlic, exposing the tops of the cloves.

Sprinkle salt, pepper and olive oil onto the cut surface.

Wrap in foil and bake on a cookie sheet for about an hour.

Cool just enough to handle and squeeze out the soft, roasted cloves into a container.

As an alternative, break up the bulb into individual cloves and scatter them on a cookie sheet and bake until softened. Cool, peel and store or use as desired.
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Old 08-25-2005, 10:23 PM   #3
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TexCin, processed "jared" roasted garlic isn't worth it. Some of the flavor is lossed in the processing, and you're paying for the processing, the little jar it comes in, shipping, grocer's markup, etc.

Follow Andy's instructions and you will have a better tasting batch of roast garlic at a fraction of the cost of the "canned" stuff.
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Old 08-25-2005, 11:07 PM   #4
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Here's the baker I recommend:



You slice the top and bottom of the garlic head, remove
the dry peel, and drizzle with oil. Then, either you can bake
it in the oven, as was suggested, or you can pop it in the
microwave for about 2-3 minutes. That's it!
I just got mine recently from The White Whale and adore it! A favorite quick treat is to put the roasted garlic in the food processor with some softened butter and then spread generously on a fresh french baguette.
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Old 08-26-2005, 08:47 AM   #5
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Ya'll are just wonderful. DUH! Never thought of doing it myself! Ok, if I want to mince it, when should you do that, while it's hot or wait til it's cooled? I like that cute little garlic baker! We love to use minced roasted garlic with olive oil and fresh parmesan cheese as a dipping oil for ciabotta bread. Thanks so much for answering so quickly.
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Old 08-26-2005, 08:53 AM   #6
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I'd mince it after it's roasted.

Sometimes when you roast garlic, it gets really soft and you can mash it like a banana.
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Old 08-26-2005, 08:56 AM   #7
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Quote:
Originally Posted by Andy M.
you can mash it like a banana.
and then you smoosh it into your mashed potatoes!
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Old 08-26-2005, 12:37 PM   #8
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Texcin, BEWARE, if you love garlic, you'll become addicted to this and won't be able to tolerate stuff like premade "garlic bread" from grocery stores.
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Old 08-26-2005, 01:13 PM   #9
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Ya'll are making me drool!
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Old 08-26-2005, 05:45 PM   #10
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Jkath, I have one of those garlic bakers, and I didn't much care for it. Perhaps I didn't use it correctly.
I just use the foil method...cut the top of the head of garlic, drizzle a little olive oil in it, and roast in oven or on grill.
What I like to do is squeeze the roast cloves into my little food processor with a little olive oil. That makes it easier to spread.
The flavor is so sweet and mild...we just love it using it for all sorts of things.
In fact, I just bought a 3 lb. bag of nice garlic at Sam's last weekend. I figured with all the tomatoes, peppers and basil I have coming on right now, it won't go to waste.
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