Sophia uses this method to quick-roast already peeled cloves. I opted for using a whole, unpeeled head of garlic, and it both ways work. I took mine one step further, and gussied it up with some fresh thyme because my garden is exploding, and I seize any chance to use some while cooking. Swap in whatever herbs you like, or leave them out all together.
Since I rarely go through a whole head in one cooking session, I pop the leftover roasted garlic back in my empty salad dress jar, screw on the lid, and store it in the fridge.
Here’s how to make your own 90 Second Roasted Garlic.
|Head of garlic
|Extra Virgin Olive Oil
|Fresh thyme (leaves only), or other herbs as desired
|Empty & Cleaned Dress It Up Dressing jar
Trim the top off the head of garlic. Place the head in the jar, then drizzle a little olive oil & sprinkle some salt. Top with the piece you trimmed off (there’s still garlic in there, so waste not, want not). Cook on high for 90 seconds to 2 minutes, it all depends on power of your microwave. It’ll pop and sizzle as it cooks—don’t worry, that’s normal. The cloves will be meltingly tender, and slide right out of the skins. The key here is you want it to be soft, golden and not at all bitter. You really do have to match you quantity of cloves with the power of your microwave.
Should you do this with peeled garlic (a la Sophia), simply poke the cloves with a fork and then drizzle with olive oil and sprinkle with salt before putting in the microwave.
Use the garlic to spread on bread, toss with cooked pasta, serve with grilled meats…and we might even confess to eating it all by itself (vampires beware).