We harvested a large batch of cilantro last weekend but didn't get a chance to use it before DH left town(I'm not a huge fan of cilantro) so I decided to freeze it today before it went bad. I put it in my little chopper with some olive oil. Then I packed it up in a KFC takeout container-I'd been wondering what to do with those! Now it's all ready for him to toss in some salsa or a sauce. Cilantro has a pretty strong smell when you get to chopping it.
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| cilantro and olive oil paste |
Since my kitchen was already smelly, I took the last of my store bought garlic (gee I hope the garlic in the garden does good!) and roasted it. I started by cutting the tops off 4 large heads of garlic. I tried to get the top of of each clove because it is so much easier to cut before it's roasted. Then I placed them cut side up in a small cast iron skillet and sprayed each one liberally with canola oil spray.
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| before roasting |
I put it in a preheated 400 degree oven for 25 minutes and it came out nice and caramel colored.
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| after roasting |
I let it cool for about an hour then starting from the outside and working toward the center, "popped" out each clove. I put them in a small canning jar and filled it with olive oil.
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| mmmmm mmmmmm |
Now it will be stored in the fridge to be used as dipping oil for bread, or chopped up for lots of recipes. And I am off to clean the kitchen. I wonder how long it will take to get the garlic smell out?
You know I've had a busy week when my kitchen table looks like this:
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| my work is cut out for me! |
