After prototyping and testing, our garlic pots have moved into production and will be ready mid to late January 2021. The pot is designed to keep garlic fresh longer, which means that your garlic will stay crisp and won’t shrivel on the counter. The garlic pot itself is beautiful and simple. These lidded pots are thrown on the wheel and made out reddish-gold, spotted iron-bearing clay. Although the form of the pot follows specific size, shape and detail criteria, each pot is ultimately unique being completely handmade from start to finish. The white glaze keeps the look timeless and meshes well with any style. There will only be 10 produced in this set, so call now to order yours at 970-731-1619. We have a feeling that these will go fast as they are as practical as they are beautiful!
Are you excited for your new garlic pot to arrive, but don’t know what to do with the garlic that you put in it? Did you purchase a whole head of garlic to make a recipe calling for just 3 cloves?
No peeling needed for this recipe! Add tasty roasted garlic to a side or main dish as a beautiful garnish that you can fork cloves out of for your meal. You’ll find some recipes below that call for roasted garlic in the ingredients. Roasted garlic will keep in the refrigerator for about a week.
- Preheat oven to 400 F.
- Cut off the top of a whole head of garlic crosswise.
- Place the head of garlic on a piece of aluminum foil, top-up and drizzle with olive oil.
- Fold foil around the garlic so that the garlic is sealed and bake for 35 minutes.
- In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.
- Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
- In large bowl, Sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. Let sit for about 10 minutes or until it foams. Add in olive oil. Add flour and knead (by hand or stand mixer) for about 10 minutes. Add rosemary, black pepper, and oregano. Knead another 5 minutes. Finally, gently knead in roasted garlic by hand, about 1 minute. Dough should come together well at this point; slightly sticky is fine.
- Place dough ball in well oiled bowl, turning dough a few times so that dough surfaces are protected by oil. Tightly cover bowl with cling wrap. Place in warm, draft-free area to rise until dough is doubled, approx. 1 hour, depending on room temp (if your room is cooler, it could take 2 hours.)
- After dough is doubled, punch it down and shape into a rounded loaf. Using sharp knife, make a criss-cross design on top. Place rounded loaf on greased baking sheet. Cover up loaf with large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approx 1 hour.
- After dough has doubled again, gently brush with olive oil, sprinkle with coarse sea salt and a bit more rosemary. Bake at 375F for 25-30 minutes, spraying loaf with water once during the middle of baking. Bump oven up to 425F and spray loaf with water again. Watch carefully – bake just until top is a nice golden brown, taking care not to over bake.
- Serve bread fresh and warm, with your favorite blend of good olive oil, freshly ground black pepper, and balsamic vinegar! Amy, Rustic Rosemary Garlic Bread, Chew Out Loud, https://www.chewoutloud.com/rustic-rosemary-garlic-bread/, 12/01/2020