I go to lunch at Newk's Cafe quite often and they have roasted garlic on their condiment bar. How do I go about making this at home?? I know it's easy, but I've just never done it. Advise please!!

cut the top off a garlic bulb, drizzle with oil an maybe a little salt, chunk it in the oven.

You should be able to just squeeze out the roasty goodness when you are done

one or two cups of oil in a small pot - add garlic in paper(simply break up an entire bulb) - poach over medium heat until soft - remove cloves and allow to cool. Remove paper.

reserve oil for dressings and other places you want garlic flavor.

Bonfire, I'm not sure your technique is what Newk's does. These are definitely roasted because they're browned in spots. But, I don't think the pod is cut like Tree Hugger recommends either because they're whole garlic cloves. Can you just roast a whole bulb??

You can, but cutting the top off the bulb makes it easier to get the cloves out when it's done.

I tend to not cut them straight across, because you lose a lot of garlic that way. I cut them angled downward from the pole to the fattest side, so that it exposes the cloves and I lose less roasted garlic goodness that way.

I loosely wrap them in foil too, as it seems to keep the garlic from drying out.

If I had to guess, they're doing something like what bonfire recommends, but using peeled cloves, and a very, very low oil temp.

[This message has been edited by HTownAg98 (edited 5/24/2012 2:01p).]

Love the grilled chicken sandwich and loaded potato soup

Twix, Bonfire's suggestion is exactly what you described. It's more commonly referred to as Garlic Confit. Gives you perfectly browned cloves and the oil will keep them well preserved in the fridge. I buy whole pre-peeled cloves instead of leaving them in paper and make about a pint at a time. I cook mine on low heat (just bubbling) and it takes about 30-45 minutes



[This message has been edited by Gruene town FIDO (edited 5/24/2012 2:39p).]

Thanks for the clarification. I had no idea poaching garlic would brown it.

Would this work in a smaller slow cooker or should I do it on the stove top?

No reason it wouldn't work in a cooker, however, due to the small volume and relatively short cooking time I don't know why you would want to

I have a 2 year old. Odds of me being in the kitchen for the entire 45 minutes are slim to none. Slow cooker is a little more foregiving.

I remove the paper before roasting.

-Slightly smash desired number of cloves to remove paper.
-Place small square of aluminum foil on counter, place garlic on foil, drizzle with olive oil and season to taste.
-Wrap up foil and place in 450 degree oven until soft and delicious.
-Smear on toast, mix into softened butter, eat it straight up, do what ever you want to with it.

NOT removing the paper adds NOTHING! it just saves time peeling.

But with out new-ish method to peel garlic go ahead and peel!! MAN I LOVE THAT TRICK!!!!!!



it will brown - i would avoid the slow cooker because of the surface area....this will require a larger amount of oil. Use a small pot. There is no need to watch it, put it on a back burner and forget it(if its low enough) - Try it you'll see - its EASY!!!!

One word of warning - while it will preserve the garlic MAKE SURE YOU KEEP IT IN THE FRIDGE. Garlic and oil will breed bacteria at room temp. I always have some on hand though in our fridge and have never had an issue. I typically go through a head about ever month or so.

bonfire - question re your technique. there's similar in TK's Ad Hoc, he calls it "garlic confit". we did some of this for some mashed potatoes and it turned out incredible. so we had all this oil left and figured we'd keep it for future use, but how long do you think the oil's good for? days, weeks? he doesnt really cover that part...

Garlic and oil need to be refrigerated as mentioned above, because the main culprit that can result is botulism, and that's very, very bad stuff.

I would not use it if it was out overnight. Its not something play around with.

Its just some oil and garlic - its cheap - throw out what you have and start over.


Yes my technique is Garlic Confit, years ago one of my chefs and I did a side by side to roasted garlic to see which was better. Hands down the confit was better.

[This message has been edited by bonfirewillburn (edited 5/24/2012 4:58p).]

So, in the fridge, what would you guess as a safe shelf life on the oil?

month or so

What kind of oil are you using for the garlic confit?

this is a place where its good to use Extra Virgin.


You are not cooking at a high heat - so it will be ok

and you are going to utilize the oil later for dressings and finishing/drizzling over dishes

Use the good stuff!