My photo
Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

For Your Information

Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.
  • [January 15, 2016] - It's National Soup Month so this month's posts will focus on soups. Yum!
  • [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
  • Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures!

Popular Posts

Wednesday, March 24, 2010

Using Roasted Garlic

Quite often I write about how to make those little extras like roasted garlic but then forget to write about how I use them when I do. The reason for this is I'm so used to using certain homemade foods as ingredients so they don't jog my mind to write about them. A few days ago it was a gorgeous spring day so we decided to grill a T-bone steaks on the outdoor grill. Our traditional steak dinner consists of the steak, baked potato, vegetable and side salad. I wanted something extra to spark up the meal without moving to far from the traditional. Roasted garlic was just what I was looking for!

T-bone steak accented with roasted garlicRoasted Garlic Accents

Garlic can be roasted in the oven, on the grill or in the countertop roaster. It is very easy to make. Once roasted, I put the garlic into ice cube trays then freeze. I pop the frozen cubes (about 2 oz) into a zipper style freezer bag then keep in the freezer to be used as needed.

Roasted garlic is one of the first ingredients I turn to when I want to brighten up the flavour of a cream soup or chowder. It also adds depth and flavour to sauces. For this meal I stirred in about 1 tsp of roasted garlic into 4 ounces of sour cream for the potato topping then let the mixture sit for a half hour before using to let the flavours meld. The topping was wonderful! It will be one I modify slightly to make a vegetable dip then further modify for a creamy salad dressing. My husband was sautéeing an onion and mushroom mixture. He thought the roasted garlic would make a nice addition to the mixture so stirred in about a teaspoon of roasted garlic. That really brighted up one of our favourite vegetable mixtures. The roasted garlic was just the thing this meal needed!


1 food lovers commented:

Garden Gnome said...

Thanks Patty :) Roasted garlic is just so versatile giving that extra bit of flavour where needed.