Ingredients:
1 whole head garlic, loose skin discarded, top removed
olive oil
salt
pepper
1 whole head garlic, loose skin discarded, top removed
olive oil
salt
pepper
Directions:
Preheat oven to 350. Brush the garlic with olive oil, sprinkle with salt and pepper. Place the head of garlic on a baking sheet or in a well of a cupcake pan, cover in foil. Another good way to roast garlic is in a food safe clay pot (with lid so you can skip the foil step) that has been soaked for 15 minutes. Bake for 35 minutes. Allow to cool, then use a fork to pull the cloves out of the skin.
My thoughts:
Roasted garlic has a very mellow flavor that is great spread on bread, pita or used in pastas. It is one of those simple ingredients that can really add something special to a dish.
Note: before I get overwhelmed with questions, the item pictured about is a cute garlic shaped clay garlic baker that I picked up at Ikea for $1.
I usually roast a whole bunch of garlic heads at once and squeeze the innards into ice cube trays for freezing. You’re right, it has a wonderfully mellow flavor.
Ooh, I’ll have to keep this information filed for future cooking. I don’t think I’ve ever had it roasted before, though–it has a soft texture?
Jim: very soft, spreadable.
$1? Are you kidding me? How cool is that?
1$! wow, i’ve always wanted one of those too. been so long since i went to ikea.