You might have noticed that many of my recipes call for garlic. It is absolutely one of my favorite flavors to use in my cooking.
While I don't grow garlic on my own, the last couple of years I've been lucky enough to have friends who do grow it and they give me some. Like most any produce, when it comes from a locally-grown garden, it's worlds better than the store-bought version. The flavor is so much more.... authentic.
Roasting garlic is so simple. Once you roast it, the flavor becomes more sweet and mild with carmelized goodness. The cloves become super soft and you can mush them and spread the pulp on breads, mash them into potatoes, or make a delicious dip.
2 garlic heads
1 T. olive oil
sea salt and pepper to sprinkle
1. Peel the paper-like skin from your garlic heads and discard (don't peel away the thicker skin on the individual cloves).
2. Cut about 1/4" off of the pointed end of the garlic head, exposing the cloves inside. The garlic head should still be intact.
3. Place each clove in a muffin cup (or in a roasting pan) and drizzle with olive oil. Take your fingers and rub the oil into the cracks between the cloves and all around, coating everything. Sprinkle with sea salt and pepper.
4. Cover with foil and roast in a 425 degree oven for about 35-40 minutes, or until the garlic is soft and golden.
5. The cloves can now be stored in the refrigerator for up to a week. Use a fork to pull the cloves from the head and mince or smash to spread or mix into your dish.
After it's roasted, the cloves literally can be pinched right out of their pod. I then mash them to a pulp with a fork (removing any tough skins). I like to mix it with butter and herbs. Yum!
This is my last full week of summer vacation. That went fast!