At any given time there are between six and ten heads of garlic in my house. I’m not so strong a fan that I’ll pop raw cloves in my mouth, but I think just about any savory dish is improved by a clove or two (no comment from the peanut gallery, Hubby).
There is an entire section in this issue of Everyday Food that is dedicated to garlic. It’s called, “Secret Weapon,” and all starts with what’s in that jar; Garlic Oil. There are three recipes following the one on the preparation of this oil that require it, the Chicken Marinated in Garlic Oil, Vegetables with Garlic Oil and Garlic Oil Vinaigrette. Who can resist?
Read carefully so you don’t miss a step.
Peel and lightly crush the cloves of a full head of garlic.
Add the garlic and a cup of extra virgin olive oil to a saucepan.
Heat the oil to a very gentle simmer and let it cook for 10 minutes.
Let it cool, then jar it and refrigerate it.
It’s garlic oil. It’s good. I didn’t offer Dudette a teaspoon full so you’ll just have to trust me on this one. The cloves get very soft and tender, which is wonderful.
What I’d Do Different Next Time
Double the batch.
from Martha Stewart’s Everyday Food Magazine, July 2011
1 head garlic, cloves separated, peeled and lightly smashed
1 cup extra virgin olive oil