garlic and i have a love-hate relationship.
whenever we hang out, it lingers unnecessarily on my fingers. i love you too garlic, but i need my own space
everything about garlic is better after being roasted: it’s way less clingy and way more like that friend you know is way cooler than you.
i definitely prefer garlic after it’s sauna appointment in the oven:
this is one of those kitchen techniques that everyone should know because it makes everything it touches seem fancier.
it is low impact on the cook because the ingredients and hardware do most of the work.
and what a heavenly smell. initiate smell-o-vision:
it’s an easy kitchen task:
- cut the top off the garlic head
- place it in a piece of tin foil that can close around it
- drizzle some olive oil on it
- close the foil pouch to seal it but not too tightly
- bake for about 30 minutes
- remove from oven/foil and let cool just long enough until you can handle it
- squish out the roasted garlic cloves
the “worst” part is getting your hands a little sticky when releasing the precious roasted garlic from it’s papery wrapping.
but it’s a garlic smell that even i don’t hate on my fingers:
just squish it out of the all-natural roasting container into a glass one- without burning your digits but before it’s room temperature and you’re good to go
i use it in
- pasta sauces
- on toasted baguette slices
- as a house perfume
it’s a great addition to what you’re cooking year-round
but is also a quick way to jazz up different recipes for the holidays.
one year ago: Spinach & Greek Yogurt Mac n Cheese
- whole heads of garlic
- olive oil
- salt and pepper if desired
- preheat oven to 375 degrees F
- cut the tops off the entire heads of garlic, most of the cloves should be exposed.
- place garlic in a sheet of foil, folded up to cup it.
- lightly drizzle oil over garlic
- sprinkle salt and pepper if desired
- cover/seal garlic with foil- not too tightly and not too loosely
- bake for at least 30 min. I've done mine for an hour before
- remove foil pouches from oven and let cool for a couple of minutes until cool enough to handle
- remove garlic from foil then push/ooze the garlic out of the papery shell and into a container- or directly on a piece of bread
- store in an air tight container in the fridge for about a week.