15 minute, stove-top, roasted garlic

15 minute, stove-top, roasted garlic
Chili garlic peanuts

‘Tis the season of the Stanley Cup playoffs and our social life takes place in the TV room.

The entertaining is easy. All a hostess has to serve are beer and munchies. A bit hit with the hockey fans was chili garlic peanuts.

The peanuts were gone in a flash. No one touched the garlic. They didn’t think of garlic as a munchie. I confess to have eaten the peanuts only.

I thought the garlic’s role was to impart its flavour to the peanuts and was going to throw the cloves into the garbage but, hey, wait a minute, the garlic looks just like oven-roasted garlic. I tasted one and it was just like roasted garlic.

I made roasted peanuts and discovered a quick and easy way to make roasted garlic. Then I let the garlic fry solo. The results were excellent.


3 bulbs of garlic
Olive oil

  1. Trim the root end of the garlic bulbs and separate the cloves but don’t peel them.
  2. Heat a few tablespoons of olive oil in a frying pan almost to smoking point and then turn the heat to low.
  3. Add the cloves of garlic with skin to the pan.
  4. Roll the cloves in the olive oil and cover the pan.
  5. Cook the garlic for about 5 minutes. The garlic skin should be lightly brown.
  6. Shake the pan and turn the cloves. Cover the pan and cook for another 5 minutes.
  7. Remove the cover, shake the pan and cook for another 5 minutes, stirring the cloves all the while.
  8. The garlic should be soft and smell wonderful. Remove the garlic ski. Use the whole cloves or mash the garlic with the flat side of a knife to make a paste.

Spread some garlic paste on pieces of crusty bread for a delicious snack or store the paste in a jar, cover with olive oil and keep it in the fridge. It will come in handy for:

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