Yes, folks. Garlic is good. It is very good.
Materials!
- a large square of tin foil. I buy this stuff by the mile.
- an oven at 350 degrees
- a little olive oil (no extra virgin you say? Go out and get some. don't skimp here)
- a little kosher salt and ground pepper
cut the top off the bulb and drizzle with olive and sprinkle with kosher salt and grind a little pepper over the bulb. Rub this all in with your hands before you wrap it in tin foil and pop it in the preheated oven right on the rack. Let it roast for about a half hour before taking it out with a potholder and opening the wrapper to check it. The garlic inside the skins should be golden brown and squeeze out easily like toothpaste. Seriously!
Anthony Bordaine suggests adding few cloves to salad dressings with raw garlic for bite.
Add cloves of roasted garlic to soup while it simmers (delicious)
Smear on a good piece of steak (or a bad piece!)
Spread on crusty bread with a little bleu cheese and sit with friends and a bottle of wine (the roasted stuff isn't half as stinky on the breath!)
Beat with cream cheese in a food processor for a spread for bread or crackers.
Add to mashed potatoes for garlic mashed potatoes. ANYONE can do it!
Many recipes that call for raw garlic or sauteed garlic can benefit from its roasted cousin accompanying it for an extra layer of flavor and texture.
Did I mention it is good in stew??
Absolute worst case scenario... you burn the garlic. You throw it away. $0.25 cents has been wasted. I can live with that.
Enjoy folks!
James
3 comments:
You neglected to mention that it is also possible to smear roasted garlic all over one's body.
This explains why you leave your garlic all over town. People have asked why it's hanging next to my keys ;)
As James' girlfriend, I can attest that in fact while he may have neglected to address M.A.'s point, he had not neglected to put this insight into use in his daily life.
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