Roasted garlic, a handy thing to have around not only for baking but for many concoctions. Just put 5lbs of whole heads of garlic with their ends snipped off into a pan with a drizzle of olive oil, cover tightly with foil, and leave in the oven for an hour at 350F or until completely softened. I actually used a pan full of chicken sucs from dinner for bonus points. Bacon fat wouldn't hurt either. Just keep those separate from the plain roasted garlic in the fridge so as to avoid tainting any vegetarian endeavours.
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| piping |
Once cool enough to handle, squeeze the paste out of the skins and into a sandwich bag. Snip the tip off of that and you can pipe the roasted garlic(as pictured above) into little nibs on some parchment or wax paper, a la giant chocolate chips.
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| nibs |
Cover the nibs tightly with plastic wrap, to avoid stinking up the fridge, and freeze them solid. Once frozen, you can peel them off and toss them into a freezer bag. Now any time you need some roasted garlic for some cooking, bread or otherwise, just reach into the freezer for a couple of these pieces.
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