Is it just me or is garlic the one herb, spice or seasoning that you can add to any savory dish to make it magically better? I’m pretty sure it is pure magic. Roasted garlic even takes the mystical, magical powers of garlic to a whole new level, evening out the pungent flavor with a glorious warm, hearty flavor that is so mellow it’s practically calming. And roasted garlic doesn’t seem to have nearly the room clearing capabilities as its raw counterpart. WIN!
Making roasted garlic is very easy to do at home, taking only 30 minutes and lending its powers to all the dishes you create from here on out. Like tomorrow’s recipe – you HAVE to come back tomorrow to see what I’m talking about. Trust me – it’s garlicky and sooo goooouuuddddd!
Preheat your oven to 350 degrees. Source yourself a couple of heads of garlic and with a sharp knife, lop off the first ½ inch of the top of the garlic heads.
Place the heads of garlic onto a foil lined baking sheet. Pour a hefty dose of olive oil over the top of the garlic. Don’t be afraid – just go with it.
Now bake for 30 minutes. You house will fill up with the wafting smells of Garlic Angels and you will feel this inextricable urge to slice off a thick piece of bread and slather still warm roasted garlic over the top. Again – just go with it. There are no heroes here.
To remove the garlic from the skins, gently peel the cloves apart and squeeze the cloves out from the skins. The skins may flake apart just make sure you get all the garlic and not the skins mixed in.
And for the love of all that is holy beware of garlic skin paper cuts. I’m pretty sure it is the culinary equivalent of bamboo under your finger nails – oh wait, and that’s exactly where I got cut. AHHHH!!! Just be ginger with it, that’s all I’m sayin’. Looking out for you. Public service.
Add roasted garlic in place of your usual raw garlic and see what a drastic difference it makes. You can thank me now or later. Just kiddin. Or am I?
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