Having bought a huge bunch of garlic at the Garlic Festival in Piolenc I now tend to use these deliciously pungent bulbs even more generously than I normally do. For tonight I have a Côte de Boeuf, panroasted cherry tomatoes and potatoe & garlic mash on the menu. For this absolutely divine mash the garlic has to be roasted. But to turn on the oven for at least half an hour to roast a single bulb of garlic? I don't think so. Plus it so happens I have just read an article by the three starred Michelin chef Heston Blumenthal on microwave cooking. If he can cook fennel in the microwave I can roast garlic, right? So I wrapped the bulb tighly in plastic wrap, gave it 3 minutes full power - eh voilà - perfectly "roasted" soft garlic to be squeezed out of its skin into the steamed potaoes to be then happily mashed up with some of our very best olive oil, kosher salt and freshly ground pepper. Can't wait....
Great idea - this could save a lot of time and energy and stops my microwave from feeling underused. I'll definitely be trying this.
ReplyDeleteWhat a great post Barbara! I have turned on my oven and roasted heads of garlic wrapped up in tin foil. I will definitely try it in the microwave as you suggest. Have a great weekend.
ReplyDeleteLove this tip!! Thanks!
ReplyDeleteinteresting. Thank you for this tip!
ReplyDeleteVery nice! I also roast a couple of heads whenever I fire up the grill for use later.I am going to have to try this for a quick turn around next time!
ReplyDeleteClever idea Barbara ; ) don't do much cooking in microvave, but you inspired my on this, I could just smell your glorious garlic from here:)
ReplyDeleteThank you Barbara for this fantastic idea! Love roasted garlic :)
ReplyDeleteGreetings aus Sanata Barbara
great post and photo, we also warm up camembert in the oven, served with oven roasted garlic that we squeeze out over the camembert on a warm hunk of baguette~yum.
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