Hmmm….garlic. That wonderful flavor nub of a root vegetable. This vegetable has a place in all of cooking regardless of cuisine or region. Most people add more than is needed just for that punch of flavor that seems to make everyone happy. Even smashing it gives some sort of weird pleasure. The thought of those flavorful and aromatic oils releasing into the food you are so patiently waiting to eat. Makes you yearn for that pasta aglio e olio, gremolata or pernil. That smell that fills the air the second that garlic hits the pan. Everyone knows the smell and your mouth starts to salivate. What I do know is that I always at an extra clove or two no matter what the recipe says. I have a feeling I’m not alone in this.
A member of the onion family this little bulb takes your taste buds to a place that the other family members just can’t go. Garlic is the first born of this family and everyone loves it. The flavor is that of warmth but not spice, an earthiness flavor that is so unique it can only be described as well….garlic. The flavor mellows when cooked and evolves depending on what you do with it. Garlic raw is pungent and harsh. There needs to be some sort of cooking to remove that initial bite when raw. Blanching or macerating it takes the bite out as well.
Roasting it brings a nutty and caramel taste to it that is just surreal. Roasted garlic on a hot baguette with a touch of butter is something to cherish. Roasted garlic aioli on a breakfast sandwich or a grilled ribeye sub is just on point. It is to me one of the most versatile ingredients in the kitchen. We haven’t even touch on the other varieties of garlic or even things like black garlic (fermented) which is one of my favorite things in the world.
- Measuring Cup
- Sharp knife
- Cutting Board
- 8 qt Sauce Pot
- 2 cups Olive Oil
- 4 sprigs Thyme
- 1 ea Bay Leaf
- 12 cloves Garlic
- In a pot over medium heat add Oil and and heat
- Once hot add Thyme and Bay Leaf let cook 5 minutes and remove
- Add in Garlic and let simmer until Garlic floats and is golden brown
- Strain Oil and let cool