Garlic Blanched Poached Roasted Or Toasted Food

BEST GARLIC TOAST (QUICK & EASY!)

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Thinly slice the bread.
• Mince the garlic. In a small bowl, mix together the garlic with the olive oil, dried oregano, and salt. Use a brush to brush the mixture on both sides of each slice of bread and place them onto a baking sheet. Try to pick up some of the minced garlic with the brush, as it tends to sink to the bottom. (If the oil runs out, depending on your size of bread, just add a splash more to the bowl with the garlic.)
• Add a pinch of garlic powder to the top of each toast.
• Bake for 5 minutes until the crust is crisp but the inside is still soft. If desired, sprinkle with finely chopped Italian parsley. Enjoy immediately.

CRISPIEST EVER POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
• Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
• Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange potatoes and garlic cloves in a 9x13-inch pan. Drizzle with oil and sprinkle with salt and pepper.
• Bake in the preheated oven until potatoes are tender and garlic cloves are soft, 30 to 40 minutes.
• Remove from the oven. Squeeze garlic cloves to release roasted garlic onto the potatoes; discard garlic skins. Mix potatoes and garlic together.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

GARLIC: BLANCHED, POACHED, ROASTED, OR TOASTED

Steps:

• Blanching: Bring a small saucepan of water to a low boil. Separate the cloves from 1 head of garlic, leaving the skins on, and drop into water for 5 minutes. Remove and drain. Store, skin on, in an airtight container in the refrigerator for up to 1 week.
• Poaching: In a small cast-iron pot, bring 1 cup olive oil to a very low simmer on a grill or in a wood-fired oven and drop peeled cloves from 1 head of garlic in to cook for 10 minutes. Remove, drain, let cool, and store in an airtight container in the refrigerator for up to 1 week. Reserve the poaching oil and use as a flavoring or finishing oil.
• Roasting: Garlic is easy to roast and develops much more flavor in a wood-fired environment. Simply cut the top off a whole head of garlic to expose the cloves and drizzle with a bit of olive oil. Place in a small clay cooker or cast-iron pot or an aluminum-foil packet and place in the wood-fired oven or on a covered grill to roast until soft to the touch, about 20 minutes. Store in an airtight container in the refrigerator for up to 2 weeks.
• Toasting: Toast the skin-on cloves from 1 head of garlic in a dry skillet over high heat until the skins are slightly browned. You are toasting but not cooking the garlic. Slice or mince the garlic as called for in the recipe. Store in an airtight container and refrigerate for up to 2 weeks.

ROASTED GARLIC

Steps:

• Preheat the oven to 400 degrees F.
• Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.

EASY ROASTED GARLIC BUTTER

Steps:

• Preheat the oven to 350°F.
• Cut about a half inch off the top of the garlic bulb.
• Place the bulb in a small baking dish. Drizzle the top with the olive oil.
• Cover the dish with aluminum foil, and bake for 1 hour.
• Set the butter out to soften as you put the garlic in the oven.
• When the garlic is done, let it cool enough to handle. You should be able to just squeeze the cloves out of the husk.
• Put the softened butter and the garlic cloves in a mixing bowl, and mix together until thoroughly integrated.
• To store, scrape the mixture onto a piece of parchment or wax paper, roll into a fat, sausage shaped log, and the twist the ends shut.

HOW TO ROAST GARLIC

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the top off the garlic bulb, exposing the tops of the garlic cloves. Put on a small square of foil, and rub with the olive oil. Season with salt and pepper. Scrunch up the foil to seal in the bulb.
• Roast for 25-30 mins until soft when pressed, and the papery casing is light golden. Leave to cool for a few minutes before squeezing the soft roasted garlic out of their shells. Alternatively, take off all the papery casing and remove the cloves individually.

OIL-POACHED-GARLIC PUREE AND ROASTED-GARLIC OIL

Steps:

• Bring 4 cups of water to boil in a medium saucepan.
• Remove from the heat, add the separated but unpeeled cloves of 4 heads of garlic, stir to submerge the cloves, cover and let sit until the garlic skins are softened and cool enough to handle, about 50 minutes.
• Strain the garlic, discarding the water, remove the skins and cut off the hard nub where the clove was attached to the head.
• Place the garlic, canola oil and EVOO in a medium saucepan; bring to a gentle simmer over medium-low heat.
• Reduce the heat to low and maintain a very gentle simmer (it may be necessary to slide the pan to the edge of the burner). Simmer until the cloves are golden and very soft when pressed with a fork, 40 to 50 minutes. Let cool for 30 minutes.
• Transfer the cooled garlic to a sieve to drain, reserving the oil. Transfer the garlic to a food processor and puree until smooth, scraping down the sides occasionally. Store the puree and the oil separately in the refrigerator.
• NOTE: makes 1/2 to 2/3 cup puree (depending on the size of the garlic) and 2 cups garlic-infused oil.