ROASTED GARLIC
A photo guide!
This has to be one of the most gorgeous things you can eat…if you love garlic! Sweet, fragrant, creamy-smooth, rich, and intense…slow roasted to golden perfection. Fabulous!
So many uses – blended into butter or emulsified with olive oil. Spread, alone, on steak, chicken, or fish. Folded into hummus or cream cheese for an out-of-this-world dip.
Or just as aromatherapy!!
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Start with 1-1000 whole heads of garlic.
(Hello! It’s not anymore work to make lots!)
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Cut off the pointy end just enough to expose all the cloves…
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Lay in a baking dish, or on a heavy-duty piece of foil.
Drizzle with a few teaspoons of olive oil per head,
letting it soak into the nooks and crannies.
Sprinkle with salt and pepper if you wish…
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Wrap tightly and place into a preheated, 400 degree oven for an hour
or more…however long it takes to get very soft and golden.
When you squeeze the bulb the pulp of the cloves will squish out.
The longer you roast it, the sweeter and creamier it gets.
Store in an airtight container in the fridge. DON’T throw away the oil! It’s wonderful in so many ways…salad dressing, to fry or roast veggies in, or baste for the grill…drizzled over popcorn…
