Monthly Archives: March 2012

The Easier Way to Roast Garlic Using Your Stove-top

The Easier Way to Roast Garlic Using Your Stove-top

About a month ago I was watching another cooking show (so addicted) when I came across what appeared to be a solution to all my garlic-roasting problems. It was mentioned as an aside, and therefore not demonstrated, nor was there a true recipe provided… but I just knew that I had to give it a try!

As I’m such a huge garlic fan (but an impatient garlic-roaster), I was immediately intrigued by this alternative method to roasting garlic on my stove-top! In less than an hour, you too can have amazing, yummy roasted garlic – and its’ very useful by-product roasted garlic oil.

In 1998 I remember attempting a recipe for 40 Cloves of Garlic and a Mickey of Brandy Chicken from the Girls Who Dish cookbook for a dinner party. (Alas, I no longer have the cookbook, nor the recipe, but the link will take you to some reasonable facsimiles). That was the last time I shucked THAT many cloves of garlic in one sitting! The chicken was amazing, and you were left with 40 yummy cloves of roasted garlic to slather on bread with your meal. Delicious – do try!

If you’re like me, you’ve probably had some success in trying to roast garlic using a variety of standard oven methods – in foil vs. uncovered, in cupcake tins with oil, separated cloves vs. whole heads of garlic… but the results are the same… eventually you have to squeeze all those roasted garlic cloves out of their protective coverings… so why not do the peeling first?

Also, if you’re a ‘Curious George’ like me, then roasting garlic in the oven when it’s all wrapped up in tin foil makes it difficult to watch for your desired level of carmelization. But, I found this stove-top method a much easier way to view how things are going all the way through the roasting process.

Finally what clinched the deal for me was… on a recent trip to my local grocer I noticed that they were now supplying ‘pre-shucked’ garlic cloves, and I just knew that the time was right to give this alternative method a try – ergo Stove-Top Roasted Garlic!

If you're lucky enough to find a grocery produce department that does this critical first step for you... snap up everything that they have!

Place peeled garlic in sauce pan and cover with olive oil, heat until the oil is bubbling lightly (not boiling)

You'll need to watch your pot carefully to avoid over-roasting your garlic - this batch was too crispy to use. Aim for a very light golden colour.

Using a slotted spoon transfer the cloves to a plate and gently mash them with a fork.

In this batch I mashed all the cloves, but you could also save them whole for future use.

Transfer to sealed container and store in your fridge for up to 30 days.

All the oil left in the pot can now be used to flavour future dished too - a truly delicious by-product of this process.

Now there isn’t really a true recipe for this process, and I’ll warn you… it WILL take a bit of babysitting at the stove and regular checks on individual cloves to test for desired consistency (mash-ability).

Here are some more hints to help you along…

* Use double (or triple) the amount of garlic cloves that you think you need. I used about 300g, but subsequently went back for another 500g to create the volume shown in the Ziploc container and cooked this in 3 batches (don’t forget I toasted and not roasted the 2nd batch)

* Be dedicated to checking your garlic as it “roasts” on the stove-top every 5-10 minutes, set a timer to remind you

* When you first start roasting don’t be afraid to turn the oil up to High on your stove, but once it starts bubbling reduce the heat to low or medium-low depending on your burner’s temperature

* The cloves should be bubbling just slightly through the majority of the process, which will probably take 30-45 minutes

* Crispy garlic can still be used to flavour soups and stews, but taste it before you save it to ensure that it doesn’t taste burnt. I chopped my “toasted” batch in my food processor, and placed it in a sealed container in the fridge for future use. Waste not – want not! This could actually be a fun, new snack for the super garlic lover in your life!

* Next time I think that I’ll try it in my deep fryer and make a really big batch for our summer entertaining use at the cottage!!

Now what can you use this yummy roasted garlic for??? These are some of my own uses so far this past week…

1. Add a heaping tablespoon into sauteed mushrooms towards the end when making sides for your steak – YUM!

2. Add to vegetable base for beef stroganoff for a deeper and sweeter garlic flavour.

3. Add a 1 teaspoon to 1/2 cup of sour cream + 1/2 cup mayo + 2 chopped green onions for a great baby potato or baked potato topper (let sit in fridge for a couple of hours before serving).

4. Of course it’s also a great condiment for any sandwich, hot dog or burger.

5. Plus it’s a super addition to any appetizer tray with cheese and crackers.

“No one is indifferent to garlic. People either love it or hate it,
and most good cooks seem to belong in the first group.” – Faye Levy
(for more great garlic quotes click here)

How will YOU use your new, easy-to-make Roasted Garlic?

Please feel free to share your ideas in the comments section below.


Mini Hoisin-Soaked Turkey Meatballs

Mini Hoisin-Soaked Turkey Meatballs

Thanks to much inspiration from some of my fellow Foodies in Winnipeg I am finally entering the food-blogging world… so here goes my first post!

The Dedication:
I dedicate this Blog to three very special women in my life. My mother Clarice, and my aunt Ardella, who were both amazing cooks, but who are both unfortunately no longer with us. Thank you both for still inspiring me in the kitchen.

AND… my big sister Debra Godin who’s birthday is tomorrow (March 21st) – Happy Birthday Sis! Here’s to another ‘you-know-how-many’ years – CHEERS! Enjoy this healthy recipe for your collection, and for sharing with our family back in Regina.

Why Did I Choose This Recipe?
I had originally thought to start off my blog with something simple that everyone seems to love… Roasted Garlic and new way to prepare it. But after making this meatball recipe today it’s won my First Place Ribbon for today, and THIS is what’s for dinner tonight!

Enjoy, and please feel free to leave your comments below.


Great for supper or as a snazzy Asian appetizer!

Hoisin Soaked Turkey Mini Meatballs
are quick and easy to make.

Easy-to-find Ingredients

Making bite-sized meatballs is so much quicker with my
OXO Good Grips gelato scoop!

Using a Silpat makes cleanup super simple, and this recipe makes 48 mini meatballs.

They come out just perfect! Now time for a lil' swim in the glaze...

Wishing I had bought those fancy bamboo toothpicks now for this appie shot...

Mini Hoisin-Soaked Turkey Meatballs
Yields: 48 Mini-Meatballs |  Prep: 10-20 minutes | Total Time: 50 minutes

2 tablespoons soy sauce (reduced sodium)
1 tablespoon sesame oil
2 teaspoons finely grated fresh ginger root
1/2 teaspoon red chili flakes
1 teaspoon sugar
1 tablespoon cornstarch

2 green onions (scallions), minced
1/2 cup water chestnuts drained & finely chopped
1 pound lean ground turkey
1/2 cup corn flakes, fine crumbs
1 tablespoon cilantro, finely chopped

1/4 cup purchased Hoisin Sauce
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
2 tablespoons rice wine vinegar

1 tablespoon white sesame seeds,
4 green onions (scallions), bias cut

  1. Preheat oven to 400*F.
  2. Line two large baking sheets with a Silpat liners or parchment paper.
  3. Whisk soy sauce, sesame oil, ginger, red chili flakes and sugar in a large bowl. Whisk in cornstarch until smooth.
  4. Stir in two minced green onions, cilantro and water chestnuts. Stir in turkey and corn flake crumbs until completely combined.
  5. Refrigerate for an hour to allow ingredients to marinade.
  6. Using a 1″ gelato scoop (or two teaspoons) drop turkey balls on to your baking sheet. Bake for about 12 minutes, or until the meat is cooked through. Test one for doneness by slicing it in half.
  7. Stir Hoisin sauce, rice wine vinegar, cilantro and lime juice in a large bowl and leave over oven vent or heat slightly in a small pot so that it is warmed when you glaze the meatballs.
  8. Add the cooked meatballs to the glaze mixture, and gently stir to coat.
  9. Sprinkle with the bias-cut scallions and sesame seeds and serve hot.

Finally I’d like to send out some Big Thank-You’s to…

Firstly, my super-great husband who eats everything I make, even when my recipes don’t quite turn out as I wished. Jeff, your hungry tummy is my greatest inspiration – I love surprising you by trying new meal ideas. Thank you for sharing all these great meals with me over the past 11+ years both at home, at some of our great local restaurants – here and in our travels.

Secondly, thank you to my very best friend, Debbie Bradley – who I love spoiling with food. Thanks for the laughs, and for believing in me. Maybe one day you and I WILL open a special restaurant where we can spoil others! Then again… maybe not… but perhaps I could be talked into running a Gourmet Food Truck – one day.

Thirdly, I would also like to thank a new friend and fellow chocoholic – Chocolatier Constance Popp for her words of encouragement. Especially for thinking that I could actually open my own Culinary School. I love dreaming big with you!

Lastly, thanks to the members of the Manitoba Food Bloggers Facebook Group for your inspiration, support and guidance to launch this food blog today. I have thoroughly enjoyed following your blogs over the past few months, and I am humbled today to officially join your ranks of great local Foodies.

Fresh out of the oven is the best way to enjoy these lil yummy bundles of goodness!