Roasted garlic is somewhat magical, but leaving the oven on for 50 minutes or so isn’t always feasible (or desired in these hot-weather months). If you want to mellow out the pungent allium without heating up the house, turn to your skillet.
Photo by JMacPherson.
It really couldn’t be easier. Just separate cloves of garlic from the bulb, leaving the skins on, and drop them in a skillet over medium heat. You don’t even need any oil. In about 15 minutes the skins will be black and the insides will be soft, ready to be spread on bread, mixed into sauces or added to guacamole or salsa. It should be noted that roasting garlic this way won’t give you the exact same results as the traditional method — it won’t be quite as sweet and complex — but the harsh bite will be reduced significantly, it’s much faster and you don’t have to mess with oven, which is a big plus this time of year. (Bonus: Take the whole thing outside by heating your skillet up on the barbecue.)
The Mexican Trick for Roasting Garlic Faster [Epicurious]
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