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What do you do with roasted garlic?

Posted by SweetViolet • 5/22/09 • Subscribe to this Discussion [RSS] • Report This Topic
Topics: garlic, recipe, roasted garlic

I love roasted garlic. It is so tasty and so much more subtle than fresh!

But it's not the kind of thing you can pick up at most supermarkets, so you have to make it yourself.

Roasted garlic is a fabulous addition to mashed potatoes, pasta sauce, savoury rice and host of other dishes.

So...what do you do with roasted garlic? Want to know how to easily make it? Check here: svcooks.blogspot.com/2009/05/flavourful-roasted-garlic.html

User Comments

5/22/09

cookingasshole

I like to put it in calzones

[reply]
1. 5/22/09
  
  SweetViolet
  
  ohhhhhhh! calzones! YUM!
2. 5/22/09
  
  cookingasshole
  
  they are a lot easier to make at home than one would think
5/22/09

trailofpen

Put it in salsa. Mix some roasted tomatos, roasted jalapeno, some green onion, a little cilantro and a bit of salt, and last but not least, a healthy dose of roasted garlic. It's so delicious!

[reply]
1. 5/22/09
  
  SweetViolet
  
  I used to buy a roasted garlic salsa in California and it was fabulous! Thanks for the reminder!
5/22/09

gtally

I don't really roast garlic. But I do like pan bagnats, a Provencal style sandwich: French bread drizzled with olive oil, tuna mixed with minced raw garlic (roasted would probably work, as well), and anchovy paste. It's amazing.

en.wikipedia.org/wiki/Pan-bagnat

[reply]
1. 5/22/09
  
  SweetViolet
  
  I was with you right up to the anchovy paste...ick! But try it with roasted garlic...it is much more subtle than raw!
2. 5/22/09
  
  SweetViolet
  
  Double post, sorry.
3. 5/22/09
  
  gtally
  
  You simply dab the anchovy paste on very sparingly. It gives the whole sandwich a salty flavor and complements the tuna nicely. Normally I am not a fan of anchovies, either. But in this case, it works.
5/22/09

MissSuzie

Ward off vampires?

[reply]
5/22/09

Stillthinking

I love roasted garlic! I usually roast a whole head of it with olive oil until it turns soft, mellow and squeezable.

I like to spread it on thick, toasted chunks (not slices) of crusty Italian bread with a little butter and cracked salt.

[reply]
1. 5/22/09
  
  SweetViolet
  
  Oh, yah! If properly roasted it is spreadable. Mixed with butter (I don't do extra salt) and smeared over sour dough is fab!
2. 5/22/09
  
  Stillthinking
  
  I usually don't add salt to my food after its been cooked, but the butter I use is sweet cream and is unsalted. So, I like the little kick of cracked sea salt. It wakes up the flavor.
3. 5/22/09
  
  SweetViolet
  
  I use cracked sea salt in my cooking...and it is particularly nice on green salads like chef's salads.