When roasting vegetables, or baking a casserole, or simmering a big pot of soup, I love to throw something else into the oven, too, making efficient use of the energy. More times than not, that 'something else' is a dish of garlic heads. Then for a week, I tuck roasted garlic into everything I cook. No more vampires, garlic breath be **mned!
And did you know that fall -- yes, fall -- is when we plant garlic? If you grow nothing else, it's ever so easy to plant a small garlic crop. It's a start! Check out my How and Why Guide to Growing Garlic. It's an especially fun project with kids, carrying through on the lessons from the summer's herb pots, tomato plants and vegetable gardens.
HOW to ROAST GARLIC
Time to table: 1 hour
Kosher salt & pepper
Whole heads of garlic, washed well, especially the area around the root end, enough to fill the baking dish
Preheat oven to 400F. Line a baking dish with foil (enough to both cover the bottom and to fold over the top). Drizzle with olive oil and sprinkle with salt and pepper. Slice off the top 1/3 to 1/4 of the stem end of the head of garlic. Rub cut-side down in the oil. Repeat with the remaining heads, filling the dish. Wrap the foil over the top, creating a packet. Roast for 50 - 60 minutes until garlic cloves turn golden to deep brown. Use immediately or cover and store in the refrigerator for use within a week.
How to Use Roasted Garlic: Squeeze a warm clove of roasted garlic onto a slice of buttered bread: ambrosia. After that, throw in a clove or two whenever you're already using garlic, stews, eggs, vegetable dishes, etc. The flavor difference is remarkable!
How do YOU Use Roasted Garlic? Leave an idea in the comments!
When I asked Kitchen Parade readers about their
~ favorite kitchen tools ~
many mentioned a garlic press!
When I show people
~ how to make salad dressing ~
the first step is to rub the salad bowl with a clove of garlic