KYFF, Caramelized

Dill may be the 'a Herb of the Year', but for me, garlic wins every year. I know you must all agree, from the great responses I have received over the years, cooking with this magical herb on my shows. It’s truly a culinary staple with multiple uses. Slather it on bread, toss into pastas, whisk into dressings, marinades... So you see why I and my followers will grill or roast up a half dozen or more heads at a time.  

Once caramelized, they are at the ready, stored in mother nature's natural garlic skin packaging. Just place in the fridge. When ready to use, squeeze, but like toothpaste - from the bottom please.


Caramelized Garlic Recipe

Makes 6 heads | From Grilling with Chef George Hirsch cookbook, Hearst ©1994, 

6 heads fresh garlic

2 Tablespoon olive oil

one 12‑inch square aluminum foil

Lay each garlic head on its side and cut off 1/4 inch from the bottom or root end, exposing the garlic cloves. Brush with olive oil.  

Place the heads, exposed end down, in a single layer in an ovenproof dish or directly on the grill. Roast in a 325 degree oven or on a very low temperature grill, uncovered, until light brown. Cover with aluminum foil and roast 8-10 minutes longer, or until creamy.

Allow garlic to cool and remove cloves from head as needed.  Garlic may be stored in a tightly covered container in the refrigerator for several days.  

To puree, crush garlic cloves with the flat of a knife. 

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