I'm sure I'm not alone when I say this, but I'm a garlic fan. As far as I'm concerned, when in doubt, just add garlic. It's the cure all for nearly any cooking debacle. Bonus points if it's roasted!
In fact, pretty much any food combination that involves some type of carbs, tomatoes and garlic is a winner in my book. A winner to be followed closely behind by breath mints.
However I will admit, I'm pretty lazy about prepping garlic. I rely heavily on a big ol' jar of the minced persuasion from the store because frankly, cutting my own is too much to ask most of the time. However, making your own roasted garlic is simple, cheap, and relatively quick. If you're like me, make several bulbs when motivation strikes. Stash them in the fridge with a little olive oil, and they'll keep for a while.
Roasted Garlic
- Ingredients:
Garlic bulbs
Olive oil
Salt and Pepper
- Need:
- Aluminum foil
- Muffin pan (optional)
- To Do:
Preheat the oven to 400°F.
Remove the excess outer layers of skin on the bulb(s).
Cut off the top 1/4" of the bulb, exposing the individual cloves.
Place the individual bulbs on a small piece of aluminum foil. Make a pocket with the foil around the bulb.
Drizzle each bulb with olive oil, and a few light shakes of salt and pepper.Close the foil pocket around the garlic bulb.
Place the pockets in the oven and bake for ~35 minutes. If you're roasting several bulbs and are worried they may tip over in the oven, place pockets in a muffin pan to keep them in place. Otherwise, just set them right on the oven rack.
The garlic is done when the cloves are tender. Once cool, peel away remaining skin to remove individual cloves. Use liberally.
As you can imagine, I have some posts coming up soon that will use these beauties. Stay tuned!
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