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A wonderful phenomena occurs when you treat your garlic this way...
- Preheat oven to 375 degrees F.
- Remove the papery outer covering of whole garlic head, but do not seperate the cloves or peel them.
- Place as many whole heads of garlic on a large square of heavy-duty aluminum foil as there are people to be served.
- Fold up foil so that the cloves are completely wrapped.
- Bake in the preheated oven for 1 hour 15 minutes.
- Serve each diner a head of garlic and some bread and butter.
- Separate cloves.
- Hold a clove over a piece of buttered bread and squeeze.
- The garlic puree will pop out, like toothpaste from a tube.
- Spread and eat.
- GARLIC PUREE:
- To make a batch of Garlic Puree for later use, let roasted heads of garlic cool, unwarapped for at least 5 minutes.
- Gently separate the cloves and squeeze each one over a fine meshed sieve, so that the softened garlic pops into the sieve.
- With wooden spatula or wooden spoon, rub garlic through the sieve into a small container or bowl.
- Cover tightly with plastic wrap and refrigerate the puree if needed.
- QUICK PUREE:
- If you are in a hurry, you may skip the refinement of the sieve.
- Simply squeeze the cloves, one by one, over a bowl.
- When they have all been squeezed, use a rubber spatula to push the puree into a neat mound cover tightly with plastic wrap, and refrigerate until needed.
- It will keep for months.
- To keep indefinitely, cover with a film of olive oil.
We had garlic on sale about a month ago(10 heads for $1.00) and I roasted about 20 garlic heads, pretty much the way as instructed above. I pulsed the garlic on my food processor (I like it somewhat chunky)with some olive oil and salt and pepper. I placed the mixture in a freezer bag and flattened it out. I just break off chunks as I need it. Very good!!!
This is how I roast my garlic, tho I roast mine at 400 degrees for an hour. For a very special treat, (that I can't indulge in too often) try warming up a Brie round in an oven-proof shallow dish. I turn the oven off from roasting the garlic and place the Brie in. When it is warm, but not competely melted, take it out spread some brie on a slice of sour dough baguette, then squeeze a garlic clove on. Yummm, talk about heaven!! Thanks for posting.
I needed this for one of the items on RCS #15 cooking event and had never done it before - this was so easy and the taste so good, didn't know what I had been missing all this time when I just used regular garlic in my dishes. I followed A Messy Cook's advise and brushed the heads with olive oil prior to baking and they came out wonderful.