Roasting Garlic

April 26, 2011 § 4 Comments

There’s something about roasting.  Last week I roasted a chicken and the aroma had such an impact on my mood, you’d think I’d just returned from a week long spa retreat.  I felt so calm.  A few days later I roasted a head of garlic and the same thing happened.  I entered a roasting induced state of bliss.

So if you find yourself at a low point this week and don’t have time to roast a chicken,  I recommend the following steps:

1.  Find yourself a nice head of garlic.  One that’s really fresh and has big cloves.  Then preheat your oven to 400 degrees.

2.  Take the garlic and slice the top off.  This should expose most of the cloves, but not all.

3.  Place the headless garlic on a small piece of foil and cover with olive oil, salt, and pepper.

4.  Wrap up your garlic to form a little garlic package.

5. Place the package in the oven, let it hang out in there for 40 minutes.  Perhaps catch up on this show.

6. When done, remove from oven, unwrap, and let cool.  Once cooled, pull apart the cloves, gently squeezing out the cooked garlic.

7.  Mash the cloves with a fork to make a paste.  Roasted garlic is mildly sweet, buttery, and nutty in nature.  Spread it on toast, put it in dip, put it in salad dressing.


§ 4 Responses to Roasting Garlic

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