Garlic
Roasted Garlic
(From good.food.stories, my cousin's wonderful website)
http://www.goodfoodstories.com/
Ingredients:
1 or more whole heads of garlic
salt and pepper
olive oil
Preheat the oven to 350˚. Take a piece of aluminum foil long enough to encompass the head of garlic and fold it in half so it’s double-layered and can better insulate the garlic.
With a serrated knife, slice off the tip of the garlic head so that the cloves are exposed and place in the middle of the aluminum foil square. Drizzle with olive oil, season with salt and pepper, and wrap in the foil, sealing tightly but leaving a bit of breathing room around the garlic inside its silver package.
Roast for 45 minutes to an hour or until the garlic cloves are spreadably soft and golden brown. Take care when opening the foil package—any escaping steam will burn.
Let cool for 10 minutes before peeling and squeezing out the softened cloves, unless you have more heat-resistant fingers than I do.
The roasted garlic puree can be whipped into compound butter, pureed into a vinaigrette, or just spread on crusty baguettes in homage to my eureka moment so many years ago.
1 or more whole heads of garlic
salt and pepper
olive oil
Preheat the oven to 350˚. Take a piece of aluminum foil long enough to encompass the head of garlic and fold it in half so it’s double-layered and can better insulate the garlic.
With a serrated knife, slice off the tip of the garlic head so that the cloves are exposed and place in the middle of the aluminum foil square. Drizzle with olive oil, season with salt and pepper, and wrap in the foil, sealing tightly but leaving a bit of breathing room around the garlic inside its silver package.
Roast for 45 minutes to an hour or until the garlic cloves are spreadably soft and golden brown. Take care when opening the foil package—any escaping steam will burn.
Let cool for 10 minutes before peeling and squeezing out the softened cloves, unless you have more heat-resistant fingers than I do.
The roasted garlic puree can be whipped into compound butter, pureed into a vinaigrette, or just spread on crusty baguettes in homage to my eureka moment so many years ago.