How to Roast Garlic ...and make a Fancy-Pants CrostiniMay 10, 2020
Alright, Chef Buck, here and today we're going to
garlic, which is very simple to do, easy to do, lemon squeezer, this is just one thing you can do with
garlic, use it as a bread spread. , but they are only millions of millions. things you can do I'm going to do four heads of garlic because it's a little painful and I'm not going to roast just one head of garlic, you know, I want to have a good, you know, I want to I have a good reward because I'm going to keep this in my refrigerator and I will use it for all kinds of things.
Now some people, when they roast it, they just like to cut the top off the bulb, put a little bit of olive oil on it and roast it. whole but I don't like to do that it seems like a waste of garlic you know I want to use the whole bulb whole I don't want to waste anything and I don't want to
makea fool of myself you know with getting it I take it out of here and I juice it later after I've roasted it so I go ahead and break it up and peel the skin off the individual cloves.
Now I don't have any tricks or tips to remove them easily. I have read on several sites that you can put it in a pan or a jar, squeeze it and shake it and then the skin will come off after shaking it for 20 or 30 seconds but that never works for me but I like to have nice tight skin because I don't want the garlic to get old and weird. You know, I like it. I like it as fresh as I can and then I shake it, shake it, shake it and the skin doesn't come off. I know it too.
I'm not powerful enough. If anyone has a tip on how to do it faster, let me know because when I use this method here, I mean, it's like reverse time travel. It's also like Back to the Future. the thing actually comes back together. I can't explain it, so I don't even fool around with it. I just go ahead and take apart the bulb and then individually peel the skin off each clove of garlic and then don't. I don't have to mess around with it anymore and it won't take that long anyway. It's not like painting the Sistine Chapel.
It's not like we're climbing Mount Everest. We're just peeling the damn skin off the garlic, which is kind of simple. a knife, put it there, give it a little tap with your palm and that's it, you know you break the skin, it comes off immediately, some of them are easier than others, but it's not really rocket science, you know, the main thing is you . You have to have a light touch, you know, boom, like you're hitting your nephew over the head just to get his attention. That's just a little light touch because you don't want to crush it, but you know this took.
I spend about 10 minutes, you know, 10 minutes straight and boom, there I have it, I don't have to play with them anymore, I just throw them on aluminum foil like they say on the other side of the pond and then I'm just going to throw some olive oil here a little salt a little pepper and then you can put any type of herbs and seasonings you want. I'm going to use a little bit of thyme just a little bit of dried thyme and I'm going to rub it between my hands and get it. There and then we're going to take the aluminum foil and then fold it, you know, when you get takeout and they
makeit into a pretty swan, this is going to be something like that, but you don't see it. like a swan, you know, it looks like a volcano, maybe and then we'll slide it into a preheated 400 degree Fahrenheit oven and let it roast for about 30 to 40 minutes, you know, I think.
This lasted about 35 minutes and then it was set up and I could have left it on longer. You know, if I had to let it sit for 45 minutes or 50 minutes, it would have been fine, it would have just been a little softer. be careful when you're pulling the foil apart, you know, because steam is going to come out and you don't want to disfigure yourself, you know, with that scalding hot steam, but you can eat them right now, you know they're nice and soft, and it's not like eating raw garlic once you roast it, even if it's just for half an hour.
You know you can put it in your mouth and it tastes like a movie. Fantastic, look, look how brilliant I am. I have my ears on because I'm a rocket scientist, but but I probably stood there and ate five or six cloves right before I moved on to the next thing, which is taking it and making it some
crostini, which is one of my favorite things to make right after roasting the garlic while it is still hot. Be, pour it on some bread and spread it like butter. You could actually put butter here or a little more and make it a little creamier, but you don't have to just put the garlic on its own and throw in some cheese.
This is feta cheese. which is great if you use um what did I use last time? I think I bought some blue cheese and I made it last time and it was two, the blue cheese was too overwhelming so feta cheese, a little capers and some Kalamata olives. Kalamata olives. That's a great combination, but you can use roasted garlic if you have day-old rice. You know, old rice or old quinoa. You know it adds great flavor. You can add it to mashed potatoes. You can mix it with salad dressings. kinds of uses for roasted garlic and it's very simple to make so try this recipe let me know what you think at Bon Appetit and thanks for watching and subscribing and sharing and being the best you can be, you know? that's why I will see you in the future
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