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Make everything better. (ROASTED GARLIC OIL)

September 21, 2009

garlic_garlic

Here is a little trick that makes everything taste better. It uses two inexpensive ingredients: garlic and oil, takes only a few minutes. It adds extra addictive flavor to lots of dishes, the last batch went over pasta one night, into soup a few days later, and finally got smeared on a grilled steak. I like to use a flavorless oil that does okay with heat, usually a blend of regular olive oil and canola. The oil will become so highly flavored by the garlic, it is not necessary to use the very best extra virgin pressing in the cupboard, which should never be heated anyway. (You can always add a bit of finer oil to your finished dishes.)

On the stovetop with the lowest heat possible, let the two ingredients gently simmer. The process will go slowly at first (like so many things) but once browning begins, the cloves will darken rather quickly. Take the pot off of the flame at a medium golden color because the oil will stay hot for a while and continue to cook the garlic even after the flame is out. Use the cloves and the oil together or separately anywhere a recipe calls for ‘garlic’ or ‘oil’ or anywhere you see fit. Stick it in a vinaigrette, drizzle over cooked vegetables or just slap it on some bread and enjoy.

ROASTED GARLIC OIL

1 cup heat-friendly oil (such as canola, safflower, sunflower or olive)

15 cloves of garlic, peeled

  • In a small saucepan, simmer the garlic and oil over a low flame.
  • Cook for about 15 minutes or until medium golden brown.
  • Allow to cool before storing in a container (in the refrigerator) for up to a week.

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