?

Log in

No account? Create an account
 
 
27 January 2012 @ 03:48 pm
Roasted Garlic & a Grocery Tip  

Makes: 2 cups

I love garlic. Grated, fried, dried, powdered, raw, whole or sliced, I honestly can not imagine cooking without it. Fortunately my Spouse and the Lil’man feel the same way or I suppose we would have a problem in the kitchen.

My absolute favorite form of garlic is roasted. Pungently mellow and slightly sweet it is perfect on toast for breakfast, oops, I mean bread, in sauces, dips and anywhere else you might use garlic in your cooking. I have even had roasted garlic dipped in melted dark chocolate for dessert (amazing).


You can buy ready-to-use roasted garlic at most grocers particularly in the gourmet section but it is expensive and that is not what we are about here at FF.  In fact, for less than $5 and an hour of your time you can make four times the garlic you could buy pre-roasted for the same price. Plus the result will be much more flavorful.

2 c garlic cloves, peeled**
¼ c cooking vegetable oil

Knife & Board
Measuring Cup
Glass 9”x13” Pan
Aluminum Foil
16oz Jar with Tight Fitting Lid*

  • Inspect cloves for brown spots.
  • Discard any cloves that are discolored as they will be bitter when roasted.
  • Cut the hard stem ends off each clove.
  • In the pan arrange the garlic in a single layer and drizzle with oil.
  • Shake the pan gently to make certain all the cloves are well coated with oil.
  • Cover pan with foil and bake for 25-35 minutes at 350 degrees or until soft and just lightly brown.
  • Cool and pour the cloves, oil and all into a clean jar and close.
  • Refrigerated, the cloves will keep up to 8 weeks though I doubt they’ll last that long.

*I favor wide-mouthed jelly jars for my garlic as they can be easily opened and washed. 
**Pre-peeled garlic should be readily available all your local Mega mart in the produce section (look near the salad greens).  

FF TIP: Shop International
Before shelling out your hard earned dosh on peeled garlic, look around your community for neighborhood “ethnic” grocers and you will likely find the exact same product for half or less the price. Here in PDX we are blessed with several such ma n’ pa groceries that carry not only peeled garlic for about a buck a cup, but also fresh herbs, noodles, dried chilies and whole variety of interesting snacks.

My personal favorite is the Viet & Thai Market at the southern edge of my stomping grounds. Nice people, awesome prices and great food. So treat yourself to some culinary exploration you might be surprised by what you find. Not sure where to find such a place? Check with your local produce folks for a source or use a search service like Walkscore and do not be afraid to shop outside your comfort zone.

Frugally yours-
KC


 
 
 
anthony_lionanthony_lion on January 29th, 2012 06:02 pm (UTC)
I don't use that much garlic, but having a small jar in the kitchen is a must.

Especially as I try to be frugal, and squeezing a few pieces onto a dish is a way to transform bland into something that tastes something.

and the 'ethnic' shops is a must visit.
That's where I buy my rice(not really cheaper than anywhere else, but usually fresher), and all kinds of other stuff you can't find anywhere else.
5lbs bag of dried beans? Sure... which type of beans?
(Supermarket? But we have all kinds of tasty beans, canned and ready to eat! To 4 times the price... )
I don't care that dried beans needs to soak overnight as I usually plan my dinners a couple of days in advance.
And if you want anything else than the 'french style' pickled cucumbers they sell at supermarkets, you either make them yourself(my crop failed last summer as I was away on vacation during the two hottest weeks of the year), or the 'ethnic' stores comes to the rescue.
Kestrel Catkestrelcat on January 29th, 2012 11:16 pm (UTC)
(nods)
I agree about the dry goods. There's a Hispanic grocer who has the best dried chili's I have had since I left Texas and another who has just about every kind of bean I would want at a 3rd the price o' Mega mart.

Haven't tried pickles beyond refrigerator style = Slice veggies, cover with vinegar n spices, chill til tender.

I'd be curious to hear how yours come together when this year's crop of cucumbers comes in.

Cheers-
KC