Fresh and tasty ways to make every meal special for your family and yourself.
Tuesday, April 26, 2011
Fresh Roasted Garlic
What a difference this can make. Just by roasting your garlic instead of sauteing it, you add so much more flavor and depth. I think that it actually alters the garlic and brings out a natural sweetness that is otherwise unexposed. And you can do so much with it. I love to add it into my red sauces for pasta , smeared across a grilled steak or in with a roast in the slow-cooker. You can even use it as a dip for crackers or veggies just by mixing it in with a little mayonnaise and sour cream. It really is a flavor explosion.
1 whole tightly closed head of garlic
a little bit of extra virgin olive oil
-Preheat oven to 425*. Slice about 1/4 - 1/2" off the top (pointed end) of the garlic head. This will slightly expose each individual clove. Then, peel off the loose papery shell (you still want the head intact as a whole). Place a decent sized square of aluminum foil into one of the cups of a muffin pan. Place the garlic head in the foil lined cup with the cut-side facing up. Drizzle the top with a little bit of e.v.o. and fold the extra foil inward loosely creating a tent (will keep it from burning). Roast in the oven for 25-35 minutes. It is ready once it feels soft and mushy when squeezed. Enjoy!http://www.youtube.com/user/JustCookingAway?feature=mhum