• Roasted Garlic Oil Recipe

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    Wanna learn how to make Roasted Garlic oil on your own? Read and learn how to.

    Warning:

    You shouldn’t make or even read this recipe if you are a Vampire, a mosquito, a dog or a cat (garlic apparently causes anemia in cats and dogs), Tom Cruise, Steven Spielberg, Silvio Berlusconi, or if you are on your way to a job interview, a meeting or a club.

    Side effects may include: dependence, happiness, sudden sense of proud, garlicky smell of your kitchen, your clothes and you; runaway of your family, your friends, your pets; loneliness.

    If dependence on Garlic Oil lasts more than four hours, please, don’t sue me!

    Roasted Garlic Oil and Roasted Garlic Mash

    Recipe: Bon Appétit, April 2003
    – 2 large garlic heads, cut horizontally in half
    – 2 cups pure olive oil
    – 2 sprigs fresh thyme, or 2 teaspoon dried thyme
    – 1 teaspoon black peppercorns, toasted

    garlic

    Cut the garlic heads horizontally in half.

    Put the garlic heads cut side down in a small casserole or ovenproof pot and pour the olive oil over them. Add the thyme and pepper. Cover with a lid or foil and bake in a preheated 300 F oven for 45 minutes to 1 hour, until the garlic is soft enough to mash.

    Carefully, remove the garlic from the oil and set aside.

    Strain the oil into a bowl and let cool, then pour into an airtight container. The oil will keep in a cool and dark place for at least a month. You can use the garlic oil in just about anything. I love it particularly in my salad dressing, with a touch of honey. Delicious!

    To make the garlic mash, squeeze the cloves out of their papery husks into a bowl. Mash the roasted garlic with a fork. Store mash in an airtight container in the refrigerator for up to 1 month. This is a very useful substance to have on hand for your roasted chicken, lamb, vegetables, stews, soups…etc.

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