This roasted garlic puree recipe comes to us courtesy of Jimmy Bannos and John DeMers from their book, "The Heaven on Seven cookbook. Where it's Mardi Gras All the Time!" This recipe is a companion to their Texas Roadhouse Chili.
Submitted by: Jimmy from Chicago, IL, USA
Yield: Makes 1 cup
Preheat the oven to 300 degrees.
Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if neccessary. Pour into a container and cover the top of the puree with a thin layer of the oil.
Cover and store in the refrigerator.
Reserve the remaining garlic-infused oil in another container and refrigerate.
We use roasted garlic in dozens of dishes, because of its unique and nutty flavor. The oil that it's cooked in can be used for sauteing meats or vegetables. This recipe can easily be doubled and stored in the refrigerator for up to one month. Or if you want, you can just slap it on French bread and wolf it down.