Monday, June 18, 2012

Roasted Garlic

This lil' gem makes it into
almost every savory dish we enjoy.
In the fall, we hope to be growin' our own.

Being half French and half Italian,
I guess it's in my genetic makeup
to use it as part of our daily meals.
As good as it is sauteed in sauces,
over pasta and in rice,
there's one way to make it even better.
Roast it.

Take a head of garlic
and slice it off at the pointed (not root) end.

Drizzle with a couple of teaspoons of olive oil...

then wrap it in foil.
*Update:  We now use parchment paper on the inside,
and foil on the outside.

Bake it for 40-45 minutes at 375 degrees,
then unwrap it.
Let it cool.

Squeeze out the pulp.
The flavor mellows with the roasting,
so there's a subtle burst of yummy goodness.
Even folks who aren't big fans of the stuff,
can't get enough of the roasted version.

Feel free to add this to soups, pasta, rice, polenta,
veggies, or smeared on slices of French baguette
and topped with tomato or olives.
Keep it in the fridge for up to a week,
if it lasts that long!