To add a depth of flavour to any dish, try roasting fresh garlic cloves. I use garlic powder in some dishes as it's quick and easy, to grab it and add a dash. Since I was taking the time to build up flavours in soup stocks, I took the time to roast garlic cloves to create that toasted, warm aroma that only roasted garlic cloves can give you.
This is a simple trick and it's easy enough to do while you are cooking other things. To make your own roasted garlic, take your garlic bulb, break it into the individual cloves, peel away the dry skin and remove the bottom part of the clove with a sharp knife.
My oven was preheated to 350 F as I was making Butternut Squash for use in a pasta dough as well as a filling ingredient for Duck Ravioli, which I'll be posting a new filling ingredient this week. I have two Soup Stocks in the works and we finished the Ravioli last night. I'll keep you posted.
Place Parchment Paper down on a baking tray and place the peeled cloves on top.
Place in the oven.
After 10 minutes, or when that heady aroma of the garlic roasting hits you, remove from oven, turn the cloves and place back in the oven for ten minutes more.
Remove from oven and let cool.
A quick trick to share, and an easy way to add flavour to any dish. You can skip the step of sautéing, avoid additional fats, and enjoy that extra depth of flavour.
I smashed two of the cloves for use in the Duck Ravioli filling. The rest were divided between Soup Stocks and I reserved a few for cooking our Fish with.
You can use Roasted Garlic Cloves, whole, mashed or chopped. Add them into Chilli's, onto a Pizza, Soup Stocks as I have, additionally, Hummus, and a wide variety of sauces. This one simple cooking trick opens up an incredible world of flavour. I will wind up using it in many ways.
Being creative with your ingredients as well as your Spices can change the profile of your meals from something basic into a gourmet dinner. Give it a shot to experience it yourself.
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| Duck Ravioli Filling |
Please enjoy!
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