I've been watching cooking shows, and I've seen 2 different shows roast garlic. One used it to make garlic mashed potatoes (sounds really good), and one made it for a spread on toast (like garlic bread. I decided to try this tonight to go with our meal. Roasting the garlic makes it really squishy, and the garlic comes out of the papery casing so easily. I used a grapefruit spoon because it was too hot to touch. You can also squeeze it out when it cools. Roasted garlic also has a milder taste than a raw clove. It will still scare away vampires, but maybe not as many. :)
Ingredients:
1 large bulb of garlic
1-2 TBSP olive oil
Salt & Pepper, to taste
Directions:
From the "pointy" end of the bulb, slice 1/4 to 1/2-inch off the top to reveal the garlic cloves within, but do not remove too much of the cloves' flesh.
Preheat the oven to 350 degrees F. Place the garlic bulb upright on a square sheet of aluminum foil, and drizzle 1 to 2 tablespoons olive oil over the top of the exposed cloves.
Season with a touch of salt and pepper. Pull the aluminum foil up over the bulb and fold to seal. Roast about 35-40 minutes, until the garlic cloves take on a rich golden color and the papery covering has begun to brown but has not blackened.
Remove from the oven and cool several minutes before spreading on the toast. You can also place it at room temp on the table for people to use instead of butter for numerous things.
1 large bulb of garlic
1-2 TBSP olive oil
Salt & Pepper, to taste
Directions:
From the "pointy" end of the bulb, slice 1/4 to 1/2-inch off the top to reveal the garlic cloves within, but do not remove too much of the cloves' flesh.
Preheat the oven to 350 degrees F. Place the garlic bulb upright on a square sheet of aluminum foil, and drizzle 1 to 2 tablespoons olive oil over the top of the exposed cloves.
Season with a touch of salt and pepper. Pull the aluminum foil up over the bulb and fold to seal. Roast about 35-40 minutes, until the garlic cloves take on a rich golden color and the papery covering has begun to brown but has not blackened.
Remove from the oven and cool several minutes before spreading on the toast. You can also place it at room temp on the table for people to use instead of butter for numerous things.
2 comments:
Its amazing how something so simple like a bulb of garlic can transform into an "upscale" condiment just with roasting! I admit I don't roast garlic as much as I would like but your post has inspired me :) Now you've got me craving things like roasted garlic butter, roasted garlic salad dressing, roasted garlic stuffing for chicken and/or pork... yum! Kudos!
You should try it with the mashed potatoes. I make them all of the time and they are so good with roasted garlic. I have also make hummus with it.
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