Saturday, April 2, 2011

Roasted Garlic

Once again, this is nothing new.

There are a million and one posts on how to roast garlic.

I just don't do it very often and had forgotten how good it is.

I just had to document it.  For posterity sake or something.

I lopped off the tippy top section of the garlic and peeled a bit of the loose paper off the sides.

Obviously, I stole a few cloves off of this head.

Next I used a big piece of parchment paper.

I don't use aluminum foil anywhere where it touches my food.

I don't use aluminum containing deodorant either.

Something about prevention.

I love parchment paper.  It's so crafty and artisan. Those things I wish myself to be.

Next, drizzle some good extra virgin olive oil over the top of the bulb and season with sea salt and pepper.

This would be a good time to add any other seasonings like rosemary or thyme if you want an herb infused garlic flavor.  If you're into that kind of thing.

Wrap up the garlic bulb with the parchment paper.

I was out of kitchen twine.

My boys confiscated it long ago during there tying up everything phase in life. I've been meaning to replace it.

Yep. So, I looked around a spied a clothespin.  I'm not sure what a clothespin was doing in my kitchen since my laundry room is downstairs. 

I need something to clasp the paper garlic package and the clothespin did the trick.

MacGyver made me do it.  That was the best show ever.

Bake in a preheated 400 degree (F) oven for 30-40 minutes or till tender.

Be prepared for awesomeness.

You might want to roast several heads at once.

I came up with all sorts of ideas for them.

A few went into my arugula pesto.

A few went into the french onion soup I was making.

 You can spread it right on your bread. Mix it up with some avocado.

Add it to your veggie stir fry.

The possibilities are endless.

I put the few remaining cloves in a small container in the refrigerator.

I have plans for them.

And I have garlic breath. But it's so worth it.
The Lunch Lady

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