Tuesday, March 12, 2013

Garlicky Goodness

 Look at that caramel-y goodness.

If you have never roasted garlic, you are missing out on life.  It's the nuttiest, creamiest, most flavorful little nugget of love your mouth has met.  Use it in pastas, spread it on bread, make a garlic aioli to dip french fries in or to spread on a sandwich.  It's easy.  Preheat your oven to 400 degrees.  Then, take a head of garlic (a head is that huge knuckle of papered garlic you find in the grocery store.  You may think I'm treating you like a kid right now, but I've had many people ask me what a head of garlic is...hence my explanation).  Cut the head right in half, leaving the skin on.  It will look like this:

Drizzle olive oil over the exposed cloves, salt and pepper and then wrap in aluminum foil. Throw this little foil ball in the oven and in about 35-40 minutes (depending on how big your head is...That's what she...never mind), open up this flavor pack and gently squeeze the garlic from the bottom.  The cloves will easily pop out.  Add to your favorite recipe for a nutty garlic flavor, rather than that bitter garlic taste (which I also love, so don't knock the bitter garlic).

For an another method, buy whole cloves in a container like this:  

Place about 30 cloves in an aluminum foil pouch, drizzle with olive oil and salt and pepper and do the same as above.

You can also put the cloves in a saucepan, cover them with oil and slowly roast them on the stove top.  I never succeed in this method.  I always burn my garlic.

Garlic like this sits around in oil for who knows how long, harboring bacteria.  Also, most jarred garlic contains additives.  I don't know about you, but I want to additive my own additives.  I don't trust what other people do to food.  Especially in this day and age.  So if I want something added to my garlic, I will add it myself...thanks! 

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