When you roast garlic, the flavor mellows and is very easy to handle, gastronomically speaking. There is none of the sharpness associated with raw garlic. It also becomes very soft, and you can just mash it into a paste which can be spread directly on to bread or stirred into almost any recipe.
I roasted 3 bulbs of garlic the other day and used them to make my roasted garlic quesadillas. I had plenty left over, and so I would mix a bit of the roasted garlic in just about any savory dish I made. I stirred some into my egg mixture for my favorite breakfast, and wow! It was fabulous! It improved every recipe I added it to. Oh, wait, lemme use some proper English...It improved every recipe to which it was added. There, no hanging participle.
This is a popular, tried and true recipe that has been around for many years (I'm thinking centuries). If you haven't tried it, do it now!
Some links for directions:
What's Cooking America
Elise.com
I was baking some sweet potatoes to go with my chili, so I put 3 bulbs into a loaf pan and covered the pan with foil and let them roast alongside the potatoes. It turned out perfectly!
This garlic has been prepped and ready to go into the oven. The top was sliced off and olive oil was rubbed onto it.
As it comes out of the oven. Notice the beautiful carmelized color and the aroma, oh it smells good. Yum!!!!
4 comments:
Smear it on small bits of toast or bread with some blue cheese, oh, darlin' let me tell you it's heaven! Heaven I say!
I LOVE roasted garlic!
I may have to start making this stuff every week. And thank you Garrett. I'll try it on some toast with blue cheese. Sounds devine!
That looks SO good! I better get it in before I can't eat it any more due to nursing. :D
Val
Post a Comment