Hey guys! I had no idea where to file this entry because it’s both a bit of a discussions as well as a recipe, so enjoy either way!
A lot of foods and/or ingredients can benefit from a bit of culinary alteration, before being fiddled with (and yes, “fiddled” is a scientific term). No ingredient is a better example of this concept than garlic; that pungent member of the onion family, whose flavor and aroma are distinct and often, a kick in the teeth to those novice foodies and chefs. The smell gets on everything and when you cook them too long, they burn and become incredibly bitter and altogether unpleasant. So how do we avoid all these problems? Roast them….the garlic, that is.
Roasting garlic gives it a fantastic texture that is perfect for eating as-is or adding it to other food items. The flavor isn’t the kick-your-teeth-in kind of strong either. Instead, it’s deep, rich and even delicate at some points. It will really permeate throughout whatever dish you add them to. Also, because the texture is very smooth, they are much easier to work with than they are raw. So here you go!
- 1 Head of Garlic (or how many ever heads you think you may need)
- 3 Teaspoons of Olive Oil
- A Pinch of Salt
- Aluminum foil
- Chef’s Knife
- Cutting Board
- Preheat your over to 400-degrees
- Cut off about 1/2 an inch off the top of the garlic head
- Peel away the outside “paper” of the garlic head, but leave the skin on the garlic cloves themselves intact
- Rub them down with the Olive Oil and season with the salt
- Wrap the whole thing up in the foil and bake for 30 minutes
- Let cool before handling/eating
You can either eat them by themselves or add them to other recipes. My personal favorite is Roasted Garlic Mashed Potatoes. That recipe will be up in the morning, because it’s a little after 1AM EST when I’m posting this and I need sleep. So stay tuned guys!