bits and pieces

Tuesday, September 21, 2010

Roasted Garlic

So very very easy, and so very very delicious. 

Roasted garlic has a softer, gentler garlic taste and can add a complexity of garlic-y flavour to any recipe that calls for garlic. It is tasty spread on a baguette with cheese or all by its lonesome. Besides being delicious, garlic is good for helping you ward off and fight colds.

whole heads of garlic
olive oil

other things you will need:
tin foil
a sharp knife
a tray for baking your roasted garlic. I like to use muffin trays because the heads of garlic fit in the muffin containers very adorably.
  1. pre-heat your oven to 425 degrees.
  2. Get your heads of garlic, (when I make roasted garlic I tend to make a bunch and then keep it in the fridge and use it in everything until I run out. You can make as much or as little as you like) and rub off as much of the excess garlic skin as you can. You don't want it ALL off, but just the really excessive bits. Rub your garlic gently or cloves will fall out.
  3. Using your sharp knife chop off the 'top' bit of your heads of garlic. You want to cut off about a half inch of the top of your garlic head. You want to be able to see the insides of all your cloves (see the picture above).
  4. Drizzle a decent amount (about a tbsp) of olive oil on each head of garlic.
  5. Make your garlic head a little pouch of tinfoil (like a tiny hershey's kiss of garlic) and put them in their little muffin tin homes.
  6. Bake for 35 minutes and then check your garlic heads by opening one of your tiny garlic kisses. Your garlic should be browning and golden-y. If it's not, stick 'em back in until they look golden and appetizing.
  7. Let your garlic heads cool and then pop the cloves out of their now useless garlic husk. They are now ready for whatever devious recipes your brain can come up with.

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