In the past, the easiest way for me to do it was to peel it In most cases my “Garlic Girl” would do it for me), add a little olive oil, salt and pepper and then wrap it up in aluminum – the poor man’s solution – BUT very effective.
With my mom being in town to help with the kiddos for our impending new arrival, I was finally able to get to the thrift stores kid free! OH boy did I find some great stuff. My favorite was something I had been dying to buy for years now, but just couldn’t bring myself to spend the money on something I had been functioning with out.
My TWO DOLLAR find!!! A terracotta garlic roaster. I think I spent around $12 this day and got at least seven really unique things, three of which I had been needing to find or replace.
Another way I just recently learned about was boiling it. Break up the head of garlic and cover with water. Bring to boil, then turn down to simmer till soft – about 20 minutes. Drain and squeeze the garlic out of the skins and then mash into a paste, It can then easily be mixed into softened butter. YUM YUM!
One of the big things I don’t particularly like about cooking with garlic is the smell it leaves on my fingers. AND with nursing and being around a little one these days I am particularly sensitive to not overwhelming his little nose. One option would be a garlic press, which I faithfully used in the first years of marriage.
I was fairly easy to use – no peeling required. But then again it seemed messy and I hated cleaning it. I also felt like much of the clove went to waste. In comes a great solution! A micro-planer. The same on I used for hard cheeses and zesting. It is great! No mincing, or smashing garlic into a paste with salt. Just a few quick back and forths and you have a nice paste sitting directly in your pan.