Caramelized Garlic And Garlic Oil Food

CARAMELIZED GARLIC

Steps:

• Blanch garlic cloves in boiling salted water about 2 minutes. Remove and place in a bowl of cold water to stop the cooking. Remove cloves from water and drain on paper towels.
• Place the sugar and butter in a small heavy skillet and add 2 tablespoons of wine. Place the pan over medium heat. Cook until the mixture turns a golden color tipping the pan and swirling the mixture to insure even cooking. Add the water 1 tablespoon at a time, swirling the pan to incorporate the liquid. Add the garlic and cook until well coated and the garlic is soft but still retains its shape about 5 minutes.

CARAMELIZED GARLIC AND GARLIC OIL

Steps:

• Arrange the garlic cloves in a frying pan large enough to accomodate them in a single layer.
• Pour in the olive oil to cover the cloves, about 1 inch of oil.
• Place over medium heat and cook for 10 to 15 minute Stir from time to time.
• Garlic is done when it turns a beautiful golden brown.
• Remove the pan from the heat.
• Using a slotted spoon, place the cloves in a bowl to cool. Return any oil that collects at the bottom to the frying pan.
• Once the garlic and oil have cooled, package the cloves in snack size freezer bags of 20 to 25 cloves.
• Freeze any bags that won't be used in 3 days.
• Transfer the garlic oil to a plastic container, cover and refrigerate. It will keep for several months.
• Makes 150 cloves and 1 cup oil.
• NOTE: You can make a smaller batch by simply adding the desired garlic to a frying pan and covering it with 1 inch oil.

ROASTED GARLIC OIL

Steps:

• Preheat oven to 250°F.
• Place garlic in a deep casserole dish and cover with oil. Add extra if needed to cover all the garlic. don't use as much as called for if it won't all fit in your dish. This is not an exact recipe here. The main thing is that all the garlic is covered with oil.
• Cook in the oven until the garlic is soft and squishy.
• Remove from oven and let it cool a bit.
• Remove garlic from the oil and set aside. Let the garlic cool completely in the fridge before you cover it.
• Pour oil through a coffee filter and into a shallow pan and let it cool in the fridge before you bottle it.
• Keep refrigerated and use the oil soon.
• The garlic can be frozen if you want to hold on to it for awhile, but it will break down when it's thawed. I like to puree it into a smooth past and use it that way.
• BE ADVISED! SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
• To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning. SANITIZE EVERYTHING THAT WILL COME IN CONTACT WITH FOOD!
• I can't stress this enough. Botulism is nothing to mess around with. I have never had a problem with my flavored oils. Always smell them before you use them. If there is any doubt about the quality, TOSS IT! You can't be too careful.
• Be careful and enjoy.

GRILLED MUSHROOMS WITH GARLIC OIL

Steps:

• Combine oil, garlic, lime rind and juice in a bowl and season with salt and pepper.
• arrange the mushrooms stalk side down on a grill pan and cook under a preheated grill as close to the heat as possible, for about 3-4 minutes until they are beginning to moisten.
• Flip them over and cook another 4-5 minutes until cooked through.
• Transfer to a serving plate and pour dressing on them and leave to cool to room temperature!

HOMEMADE GARLIC OIL

Steps:

• Place garlic and olive oil in small pot on the stove and bring to a simmer.
• Reduce heat to low and allow oil to cook until garlic begins to turn golden brown, about 10-20 minutes.
• Watch carefully to make sure it doesn't burn.
• Serve both oil and cloves over your favorite foods.