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20 December 2007 @ 06:29 pm
Ah, the smell!  
I'm roasting garlic (I frequently roast heads of garlic, then freeze the cloves in little packets so always have roasted garlic on hand) and it smells SO GOOD!! I may have to put some on the left over pizza I'm having for dinner!
 
 
 
ursus_trollkinursus_trollkin on December 21st, 2007 02:58 am (UTC)
You know, I've never thought of freezing it. As much as I like it, it would be handy not to have to roast it every time I need some. I'm gonna try that.

Out of curiosity, how do you roast it? I like to drizzle mine with a little olive oil first. But that's just me.
Ithithildyn on December 21st, 2007 03:01 am (UTC)
It's a great time saver! I usually freeze about eight cloves in a packet.

I cut off the tops, drizzle with olive oil and cook covered in foil for about half an hour. Then I uncover, drizzle with more oil, and bake uncovered till the cloves brown and pop.
ursus_trollkinursus_trollkin on December 21st, 2007 05:08 am (UTC)
I've never tried the two setp roasting process either. Gonna have to try that too.
spiffikinsspiffikins on December 21st, 2007 08:33 am (UTC)
Okay - this is very intriguing - but I'm having a hard time visualizing this - can you describe more?

Do you peel the garlic bulb and separate out the cloves, then put them in foil? It doesn't seem right that you would want to try to peel them after they are all roasted....

What oven temperature would be best?

I love garlic - this sounds like something I would totally be able to use in *everything*

Ithithildyn on December 22nd, 2007 02:32 am (UTC)
No, the head is in one piece. I peel away some of the excess skin first though after chopping the top off to expose the cloves in the skin, and use a little knife to cut off the tops of the cloves farther down the clove. You roast the whole head, and then afterwards pull out the cloves with a small fork. They sort of slide right out for the most part.

Errr.... I usually do around 375.

Edited at 2007-12-22 02:33 am (UTC)
spiffikinsspiffikins on December 22nd, 2007 02:47 am (UTC)
wow...ok - I would totally have done it wrong :)

thanks! I'll have to try this in January!
dracschick: WWCDdracschick on December 21st, 2007 03:07 am (UTC)
Enjoy!
I think I can smell it from here:)
Ithithildyn on December 21st, 2007 03:21 am (UTC)
Re: Enjoy!
Better than incense!
layla_aaronluscious_words on December 21st, 2007 03:16 am (UTC)
Oooh, that sounds delicious. And after looking at your directions, it sounds like something to try here. *sniffs the air and hums in appreciation*
Ithithildyn on December 21st, 2007 03:20 am (UTC)
The only pesky part is pulling all the cloves from the skins. your fingers get VERY sticky and will smell like garlic for day :)
layla_aaronluscious_words on December 21st, 2007 03:22 am (UTC)
But you keep the vampires away, right? *winks*
Ithithildyn on December 21st, 2007 03:29 am (UTC)
True!
layla_aaron: Mark Frankel - Contemplativeluscious_words on December 21st, 2007 03:32 am (UTC)
Mind you, if they looked like Mark Frankel did in Kindred: The Embraced, I would be in the bathroom trying to get the garlic off as quickly as possible. *facepalm* Gah! I'm such a naughty girl.
keerawakeerawa on December 21st, 2007 03:41 am (UTC)
I LOVE garlic. That and onions, which I put in everything I cook except porridge.
Ithithildyn on December 21st, 2007 03:44 am (UTC)
What? No onion porridge?!?! For shame! [g]

Mostly I use the garlic for my roasted garlic quesadillas. Yummy!
layla_aaronluscious_words on December 21st, 2007 03:53 am (UTC)
roasted garlic quesadillas - these sound delicious!!! Is the recipe an ancient family secret? *bats eyelashes shamelessly*
Ithithildyn on December 22nd, 2007 02:36 am (UTC)
No, my own creation :)

Take corn tortillas, put them one by one into hot oil for about five seconds a side, drain,pat off excess oil.

Takes as many cloves of roasted garlic as you want and heat very slightly with some olive oil in the microwave. Smoosh it into a spreadable paste. Take a small spatula and spread the garlic on a tortilla. Sprinkle the shredded cheese of your choice, then add some warmed refried beans (they spread better) more cheese. Top with another tortilla. Place on hot frying pan. Cook each side till it's the browness you desire.

Top with sides you like. Salsa, gauc, sour cream, etc.

Done!

layla_aaronluscious_words on December 22nd, 2007 03:11 am (UTC)
Yum! I will have to try that recipe. Thanks for sharing and for allowing me to be a total recipe mooch. :-)
(Deleted comment)
Ithithildyn on December 22nd, 2007 02:37 am (UTC)
It's yummy!
dejladejla on December 21st, 2007 04:11 pm (UTC)
Garlic is one of those things that over the year I've grown less and less fond of. I used to like it, but I found now that it irritates my stomach and gives me nasty heartburn.

Onions I'm more tolerant of, and shallots work pretty well for me.

The one spice I really dislike is cilantro. It tastes like soap to me.

However, I do like curry in my scrambled eggs.
Ithithildyn on December 22nd, 2007 02:37 am (UTC)
Curry, huh?
dejladejla on December 23rd, 2007 03:54 pm (UTC)
Yep. I know, sounds weird. And you do have to be prepared that the eggs will have a slightly odd coloring. But I like it.