Hello Stranger | Login | Create Account
Feb 20, 2018
Intelligent Content For The Food Fascinated
Print | Text-size: A | A | A
Oven On? Garlic In: Donít miss a chance to roast a head
By Stephanie Tolle | Photos by Greg Rannells
Posted On: 10/07/2009   

I donít hate summer, but gosh darn it if I donít look forward to the cool, dark evenings of fall. One of my favorite things about the season is being able to crank up the oven and roast anything and everything. Roasted chicken is my go-to, no-fail dinner. Simple and homey, chicken rubbed with butter, salt and pepper and stuffed with a lemon and some garlic cloves fills the house with the aroma of cozy. The dry heat of roasting also makes most autumn and winter vegetables sweeter, richer and comforting.

No matter whatís roasting, I always throw in some garlic. Because garlic is magic. If Iím cooking a recipe that does not call for garlic, I usually add some anyway (except for desserts, of course) and never regret it. Also, garlic is a major flavor component in the foods of most cultures: Indian, Thai, French, Italian, Chinese, American, Mexican. Basically, everybody loves garlic. I love it so much, in fact, that I have a head of garlic tattooed on my arm.

Raw garlic is sharp and pungent and can burn your sinuses and make your eyes water (in a good way). When you roast it, garlic turns downright sweet, mild and nutty. It is so easy to cause this alluring transformation Ė with butter, olive oil, stock or water, or nothing but the garlic. You donít even need to heat up the kitchen by turning the oven on, as it is indeed possible to roast garlic in a pan on the stovetop. There are even specialty garlic roasting vessels available for sale.

My favorite way to roast garlic is to remove the excess skin from a whole head, cut off the very top, nestle it into a square of foil, set into a muffin pan or on a cookie sheet or casserole dish, sprinkle it with a tablespoon of olive oil, a pinch of salt, a couple of twists of the pepper grinder, close up the foil, and roast at 400 degrees for 50 to 60 minutes. The result is sticky brown nuggets of pure delight that can be squeezed right out of the skin. (You will have sticky, garlicky fingers, as well.) Now youíve got one of the best things to spread on a toasted slice of good bread. That is the awesome thing about roasted garlic Ė it is simply fantastic all by itself.

Roasted garlic is also wonderful incorporated into recipes. To fancy up the spreadability, combine it with ricotta cheese and pine nuts for a rich and nutty bread-topper. (See accompanying recipe.) Or to max-out the comfort factor, try my Roasted Garlic Soup. Four whole heads may seem like a lot for two large bowlfuls, but the roasting mellows and sweetens the garlic flavor. A good stock is important here, so I never throw away the leftover bones and pieces when I roast a chicken. The cream added at the end makes the hearty soup almost over-the-top full-bodied. This is a dinner soup Ė you wonít need anything else to keep you warm and satisfied on a cold night (though some crusty bread is never a bad idea).

So donít ever hesitate to throw some garlic into the oven. I will be doing so all fall and winter long.

Stephanie Tolle is a graphic designer living in North County with an obsession for all things food. She blogs as Iron Stef at chairmanstef.blogspot.com.

Roasted Garlic Soup
Makes 2


1 Tbsp. butter
1 medium yellow onion, chopped fine
1 shallot, minced
1 clove garlic, minced
3 cups chicken stock
4 heads roasted garlic
1 Tbsp. roughly chopped fresh thyme leaves
Salt and pepper to taste
ľ cup heavy cream


ē Heat the butter in a saucepan until just melted. Add the onion, shallot and fresh garlic, and cook until everything starts to brown. Add the chicken stock, scraping the bottom of the pan to get all the browned bits up.
ē Add the roasted garlic, thyme, salt and pepper. Bring to a slight simmer and cook for 30 minutes.
ē Remove from the heat and let cool for about 15 minutes. Blend in a food processor or with an immersion blender until smooth.
ē Return the mixture to the pan, add the cream and taste for seasoning. Heat through and serve immediately with crusty bread.

Want to comment on this article? Login or sign up on Sauce.
DATE: 10/22/2009 10:14AM    POSTED BY: CaptCrunch
Okay I made this soup and it was delicious! Both my husband and I thoroughly enjoyed it. i did have one problem, about halfway through my throat and eyes were a little scratchy, like i had just cut an onion! what did I do wrong? Did I not roast the garlic long enough?

Conceived and created by Bent Mind Creative Group, LLC ©1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004