Roasted garlic in oil.

ここ最近の写真、アマリが使っている古いカメラで撮っているのでなんだかボケててしゃっくり来ない。さておき、ピザを焼きついでに大量買いしたにんにくもローストしました。ちょっと焼きすぎたけど、ま、いいか。がんばって皮をむいて、瓶につめてグレープシードオイル漬けにします。一般的にはオリーブオイルなんだろうけど、グレープシードオイルの方が脂っこくない気がして私は好き。冷蔵庫に入れておけば2ヶ月位は保存できます。お料理に使うときは、一度火を通してあるので、仕上げの寸前に放り込むのがコツかな。おまけにガーリックオイルもそのままドレッシングに入れたり、ピラフに使ったり、用途たくさん。

Our new camera, that turned out to be defective is back at the manufacturer getting replaced. So, these pictures are taken by our old camera, which is abused by Amalie everyday. Most of them are out of focus.

Anyway, when I was baking a pizza, I roasted lots of garlic in the same oven. These are a bit over roasted. After roasting, I peel them, put them in grape seed oil. It can be olive oil, but I like grape seed better because it seems less oily, and it doesn't get hard in the refridge like olive oil. Garlic is roasted once, so it's really mild when I add in to my cooking. The oil is also good for cooking, as a dressing, in pilaf or anything. These can last at least a couple of months in the refridge.