# Does Anyone Know This Garlic Recipe? **URL:** \ **Category:** Cafe Society\ **Created:** [March 7, 2006, 9:39pm UTC](https://boards.straightdope.com/t/does-anyone-know-this-garlic-recipe/347433 "2006-03-07T21:39:56Z")\ **Posts on this page:** 9\ **Page:** 1
**Author:** ![LiveOnAPlane](https://avatars.discourse-cdn.com/v4/letter/l/3d9bf3/32.png) [@LiveOnAPlane](https://boards.straightdope.com/u/LiveOnAPlane)\ **Post date:** [March 7, 2006, 9:39pm UTC](https://boards.straightdope.com/t/does-anyone-know-this-garlic-recipe/347433/1 "2006-03-07T21:39:56Z")
Good evening. Several years ago, we had a progressive dinner among our church members. That is, one person/family had appetizers at their house, another had the main course, andother had the desert, etc. This Greek guy fixed some kind of roasted garlic cloves that were out of this world and I have kicked myself ever since for not getting the recipe. These cloves were different, very tasty, they were cooked, but they still retained some “crunch” to them. I’ve tried doing roasted garlic, but come up with mush. Not that that is a BAD thing, it’s great spread on bread or stirred into spaghetti sauce, etc. But I’ve sure been missing that treat. Anyone know of a recipe for these wonderful cloves of goodness? Thanks. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [March 7, 2006, 10:21pm UTC](https://boards.straightdope.com/t/does-anyone-know-this-garlic-recipe/347433/2 "2006-03-07T22:21:47Z")
Have you roasted them in the skin as a whole bulb, or spread out on a baking sheet? And did you peal the cloves? And how fresh was the garlic? I get my best results with whole bulbs, wrapped in foil, on the braai. ---
**Author:** ![LiveOnAPlane](https://avatars.discourse-cdn.com/v4/letter/l/3d9bf3/32.png) [@LiveOnAPlane](https://boards.straightdope.com/u/LiveOnAPlane)\ **Post date:** [March 7, 2006, 10:31pm UTC](https://boards.straightdope.com/t/does-anyone-know-this-garlic-recipe/347433/3 "2006-03-07T22:31:48Z")
My failed attempts included roasting the entire bulb, and roasting the individual cloves without peeling them. Maybe I should try broiling them very quickly, or put them on the grill? ---
**Author:** ![Shalmanese](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shalmanese](https://boards.straightdope.com/u/Shalmanese)\ **Post date:** [March 8, 2006, 4:03am UTC](https://boards.straightdope.com/t/does-anyone-know-this-garlic-recipe/347433/4 "2006-03-08T04:03:59Z")
> [@LiveOnAPlane](#): > > Good evening. > > Several years ago, we had a progressive dinner among our church members. That is, one person/family had appetizers at their house, another had the main course, andother had the desert, etc. > > This Greek guy fixed some kind of roasted garlic cloves that were out of this world and I have kicked myself ever since for not getting the recipe. > > These cloves were different, very tasty, they were cooked, but they still retained some “crunch” to them. > > I’ve tried doing roasted garlic, but come up with mush. Not that that is a BAD thing, it’s great spread on bread or stirred into spaghetti sauce, etc. But I’ve sure been missing that treat. > > Anyone know of a recipe for these wonderful cloves of goodness? Thanks. I’m guessing that he briefly simmered it first in a simple syrup to candy it. The sugar would be what gave it the structure and crunch. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [March 15, 2006, 9:20am UTC](https://boards.straightdope.com/t/does-anyone-know-this-garlic-recipe/347433/5 "2006-03-15T09:20:54Z")
> [@Shalmanese](#): > > I’m guessing that he briefly simmered it first in a simple syrup to candy it. The sugar would be what gave it the structure and crunch. Candied Garlic? Does.Not.Compute! Just for the record, if I want my garlic extra-crunchy, I sautee it after the roasting. ---
**Author:** ![hop\_along](https://avatars.discourse-cdn.com/v4/letter/h/f08c70/32.png) [@hop\_along](https://boards.straightdope.com/u/hop_along)\ **Post date:** [March 25, 2006, 1:10am UTC](https://boards.straightdope.com/t/does-anyone-know-this-garlic-recipe/347433/6 "2006-03-25T01:10:31Z")
> [@LiveOnAPlane](#): > > Good evening. > > Several years ago, we had a progressive dinner among our church members. That is, one person/family had appetizers at their house, another had the main course, andother had the desert, etc. > > This Greek guy fixed some kind of roasted garlic cloves that were out of this world and I have kicked myself ever since for not getting the recipe. > > These cloves were different, very tasty, they were cooked, but they still retained some “crunch” to them. > > I’ve tried doing roasted garlic, but come up with mush. Not that that is a BAD thing, it’s great spread on bread or stirred into spaghetti sauce, etc. But I’ve sure been missing that treat. > > Anyone know of a recipe for these wonderful cloves of goodness? Thanks. Regarding progressive dinners, what do you prefer to do, the starter, the main or the desert, I always like the desert as you don’t have as far to travel home. Do you find the other courses are never quite as good as you prepard. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 25, 2006, 1:13am UTC](https://boards.straightdope.com/t/does-anyone-know-this-garlic-recipe/347433/7 "2006-03-25T01:13:58Z")
> [@MrDibble](#): > > Candied Garlic? Does.Not.Compute! > > Just for the record, if I want my garlic extra-crunchy, I sautee it after the roasting. You’d be surprised. Garlic and sugar are a heavenly combination. [Here’s one recipe](http://www.gourmetsleuth.com/recipe_caramelgarlic.htm) for caramelized garlic. ---
**Author:** ![Cervaise](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cervaise/32/16693_2.png) [@Cervaise](https://boards.straightdope.com/u/Cervaise)\ **Post date:** [March 25, 2006, 6:47am UTC](https://boards.straightdope.com/t/does-anyone-know-this-garlic-recipe/347433/8 "2006-03-25T06:47:17Z")
> [@LiveOnAPlane](#): > > These cloves were different, very tasty, they were cooked, but they still retained some “crunch” to them. Raw crunch or browned/fried crunch? Were the separated and peeled, or in the head? ---
**Author:** ![DanBlather](https://avatars.discourse-cdn.com/v4/letter/d/f4b2a3/32.png) [@DanBlather](https://boards.straightdope.com/u/DanBlather)\ **Post date:** [March 25, 2006, 8:55am UTC](https://boards.straightdope.com/t/does-anyone-know-this-garlic-recipe/347433/9 "2006-03-25T08:55:30Z")
Have you tried cutting off the top of the head to just expose a little of each clove, drizzling oil, and baking un-wrapped?