Recipe | Roasted Garlic by Encanterra® Resident and Author, Jules Meyer

This week, we have another awesome recipe from Encanterra® resident and author, Jules Meyer’s upcoming cook book. If you missed the last recipe she shared with us (Creamy Baked Brie w/ Toasted Almonds), get it here — It’s super tasty! Now we’re lucky to get to try Jules’s Roasted Garlic Recipe, along with a personal introduction from the author herself. Check it out below!

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Roasted Garlic is mild, sweet and delicious! I love Roasted Garlic and always have some in my fridge so it’s ready for any recipe I may need it for. You can Roast Garlic many ways but I prefer to cook mine in the oven with a little olive oil, some dried herbs, and a little water to steam. I find the water helps the Garlic stay super plump and moist. The cloves easily pull up and out of its skin so it’s easy to use or spread. I made Roasted Garlic one night for a cocktail party and some of the guests had never had it before. They didn’t know Garlic could ever be so sweet and mild and spread like Butter. They were so surprised and loved it! Most recipes don’t add water to the pan but one time I added some water to the pan and I’ve made it this way ever since. I think this is what really makes it extra special. Of all the ways I have tried cooking Garlic this is my absolute favorite!

PREP TIME AND COOKING TIME

5 to 10 minutes to Prep 
50 Minutes to 1 hour to Bake plus 10-15 more Minutes to Brown 
Set oven to 425 Degrees
Garlic can be baked and kept in Tupperware with tight lid for up to 5 days in the fridge

INGREDIENTS

3 to 5 Large Garlic Bulbs– I always make extra to have on hand
1 to 2 Tbls Extra Virgin Olive Oil – enough to coat the top of each bulb 
Italian Seasoning or Dry Oregano – a pinch over the top of each bulb (Optional)
Water – 1⁄4 to 1⁄2 cup, just enough to cover the bottom of the pan to help steam the Garlic

STEPS

1. Get an Oven Proof Glass Pie Plate or an Aluminum Pan (I use a round aluminum pan which is what I prefer) but either works just fine. Also get a piece of Aluminum Foil big enough to cover the pan tightly around the edges.

2. Use a serrated knife to cut the Garlic in half. We will bake both halves.

3. Place the Halved Garlic Bulbs with the Raw Garlic exposed and facing up, in your oven proof pan.

4. Drizzle Olive Oil over the top of each Garlic Bulb just enough to coat. Sprinkle with Italian Seasoning or Dried Oregano *optional. *NOTE: The dry herbs are optional. I prefer to have a little bit of seasoning on them when serving as an appetizer but keep them plain when using for other recipes.

5. Now, put a small amount of Water (1/4th to 1⁄2 C) in the dish just enough to help Steam the Garlic and make it Extra Creamy and Soft in Texture. Start with 1/4th Cup and see how that sits. You don’t want too much just enough to coat the bottom of the baking dish.

6. Cover the dish tightly with Aluminum Foil and place in oven.

7. Set timer for 50 minutes. *NOTE: In my oven the Garlic takes 60 minutes almost every time and then I take the foil off and bake 10-15 more minutes to brown the Garlic. Depending on your oven it may already be brown and you won’t have to add any more time to it.

 

HOW DO I KNOW WHEN IT’S DONE?

At 50 minutes take a peek. Take the Garlic out of the oven and lift the edge of the foil without tearing. If some of the Garlic is raised and coming up and out of the skin it is done. Usually you will see some of the Garlic sticking to the top of the foil. You can also stick a fork into the Garlic to see how soft it is. It should be soft. *If some Garlic isn’t coming up and out of the skin then put in oven for 10 more minutes. You can also add a little more Water to the pan if it has all cooked out. After 60 minutes take the Foil off and bake 10-15 more minutes to add a little Golden Brown Color to the Garlic (as *noted omit this step if already golden brown)  When the Garlic is done cooking set it on a hot pad or a cool burner with the foil lightly tented until ready to serve. It will be Creamy, Spreadable and delicious! If putting straight into the fridge let it get to room temp before putting it into your Tupperware container.

SERVING AND PLATING HINTS 

I prefer to keep the Garlic Cloves in the Bulb then put on a platter with Freshly Baked Crostini and some type of Soft Creamy Cheese such as Alouette or Boursin along with some Grapes and Strawberries. I like the presentation when the Garlic is served in its whole form. You can also push the Garlic Cloves up and out of the Skin and put in a little dish and serve with Freshly Baked Crostini and Crackers. Guests can easily spread it on this way. Spread on Toasted Baguette with Butter and then slather some of my “Creamy Baked Brie with Toasted Almonds” all over it.