Victoria Amory‘s technique for making roasted garlic is a little unusual. You can see how I normally make roasted garlic here. Victoria spreads garlic cloves on a parchment-lined cookie sheet, then covers with foil and bakes at 300F for 15-20 minutes. She uses absolutely zero oil! Then she carefully places them in a bowl, covers with olive oil and adds some chopped rosemary and peppercorns. Let the garlic cool and flavour the oil. I am not entirely sure how this qualifies as a dip but I did use it in her recipe for bok choy:
You use the garlic oil to saute bok choy. It was pretty good but a little too subtle for me.
I put the leftover marinade in my mini chopper, added some sundried tomatoes and a little balsamic vinegar. I whizzed it up into a pesto, roasted another giant portobello mushroom with some of the pesto on it in a 350F oven for 15 minutes. I added more pesto and some toppings and put it under the broiler…
… and created another low carb giant portobello mushroom pizza. Tangy and fabulous, this was the perfect application for this recipe. I also used the pesto on pasta for a side dish, wonderful!
I have always wanted to create my own oils and Victoria has shown me just how easy it can be and all the things you can do with them.
It is not too late to enter the giveaway for one of her cookbooks! Just go here and leave a comment before Wednesday August 18th and please include contact information if you do not have a profile.