— Mitch Miglis

There's a couple of ways to roast garlic and I'm not sure that any of them are bad or necessarily better. Than another but they all have sort of different characteristics and thus different reasons why I do it. So the first way is If you're just resting a single head of garlic, this is a very small little head that we had a drought this year on my garlic farm. So a lot of my head's turned out pretty small. If you're just doing one head of garlic for one recipe and that's all you're needing. So wrap this up in a double layer of tin foil. Throw it in the oven at 325 for about an hour hour and a half or so. You can drizzle it with a little bit of oil first or Throw in just a sprinkling of water. I don't think that's necessary. Unless your garlic is very dry and old. You want to maintain that moisture in there, but I've lived on a garlic Farm. I have a lot of garlic. It's always very fresh in stored perfectly. So this the garlic that I have is very moist so I don't add anything to it. So that's the way I would just Rest one clove if I'm doing a bunch of them. Do something like a cassoulet style dish where I want a bunch of girl roasted garlic, but I also want to add some flavor to it. Such as like a red wine, so I will use a baking dish such as this this is a little cut shallow. Cacott. This is stall one. I'll throw in a number of peeled clothes and going backwards here when you wrap this single clove and foil, you do not need to peel it the cloves ahead of time. It's just simply unnecessary. It's very very easy to work with the garlic once it's roasted cut it in half and just squeeze them out or just squeeze them out as is it should work when I do it in a caught something like this. I will peel the clothes and I'll put them in here and I will throw in maybe a half cup of red wine and I'll throw in maybe a stick of butter. And maybe even some peeled shallots as well put the top line and throw the whole thing in the oven for about 300 degrees for about two hours and what this does is it slowly reduces that red wine and the juices from the garlic and the shallots that come out into this thick Rich punctuous syrup while the butter sort of protects all of this you can use olive oil instead. Protects all of that helps keep that moisture from drying out completely as well as sort of simmers those garlic and shallots down into this really nutty richness roasted cloves. So that's another way to do it. And then the stovetop method is when you take whole peeled garlic cloves and submerge them in oil and I would use a neutral olive oil or a very mildly flavored oil such as like a bulk extra virgin olive oil nothing with like all that spice and character. Submerge them in the oil and then bring it to the lowest of simmers and just sit back and wait until your house smells. So good. So good. The advantage to doing it that way is that then you have roasted garlic oil. And this is a good thing. You have quite a bit of it because it's hard to make in small small quantities. You're probably talking about three heads of garlic is probably the minimum you would want to do. But then you have that and you can keep that in your refrigerator uncovered. You don't want to introduce any botulism concerns. So definitely don't process it or cover it. Put it in an anaerobic environment. Just leave it Loosely covered so that it has some air flow in there and that'll keep in your fridge for A month or so beware. If you keep it really uncovered a lot of other things in your fridge will start to smell the tastes like roasted garlic, but in the cooler Seasons cooler weather is we have here in Maine most of the year. I would keep it up just on the on the countertop as I use it up quickly. So three different ways of roasting garlic. There's one and you asked for suggestions and uses blend it into butter and just have that as sort of a finishing sauce to you know, drape a little bit of it over some microwave vegetables. If you want to whatever else puree it into a sauce pureed into a vinaigrette to toss over roasted vegetables. So a little bit of mustard red wine vinegar some olive oil and some pureed clothes and garlic and that'd be fantastic drizzled over roasted Autumn vegetables and things like broccoli heads of broccoli in the oven nice crisp. Lots of ways to use roast. Garlic. Thanks man. Appreciate you. All right.