Nordstrom Recipes: Simple Roasted Garlic
“Having roasted garlic on hand is like having a dependable friend by your side in the kitchen. When a savory dish lacks a little something, sweet, nutty, earthy roasted garlic can often fill the “bottom end” in the same way that bass tones fill out the foundation of music. The technique here yields a good amount of roasted garlic with a minimum of waste. Unlike recipes that ask the cook to squeeze the roasted pulp from its papery sheath (which can be messy), here the garlic is peeled and trimmed before roasting.” —Chef Michael Northern
Simple Roasted Garlic
(Makes about 1 cup)
4 large heads garlic (see Chef’s Note)
1 tablespoon extra-virgin olive oil
1 teaspoon fine sea salt
1⁄2 teaspoon freshly ground black pepper
1. Preheat the oven to 375ºF. Break apart the garlic heads, peel off the skins, and then carefully trim the light brown root end from each clove.
2. Place the garlic cloves in a single layer in a small baking dish. Drizzle evenly with the oil, and season with the salt and pepper. Pour 1⁄2 cup water over the garlic. Cover the dish securely with aluminum foil.
3. Bake the garlic until lightly colored and the tip of small, sharp knife pierces a clove easily,about 1 hour. Carefully remove the foil (the steam can burn you), and return the dish to the oven. Continue to bake until the garlic is a nice golden brown and the tops of the cloves look dry, 15 to 20 minutes longer. Let cool slightly, then drain off any liquid. Let cool completely.
4. Transfer to an airtight container and store in the refrigerator for up to 4 days. To measure the
roasted garlic, mash it lightly to fit into a measuring spoon, or as directed in individual recipes.
[Chef’s Note: To save time, roast store-bought peeled garlic, available in jars in the refrigerated produce section of Asian groceries and many supermarkets.]