Slow roasting whole heads of garlic with a drizzle of oil concentrates the flavors and adds a caramelized note that enhances garlic’s natural sweetness. The flavor of the garlic becomes mellow and delicate. The cloves soften and are easy to squeeze from their skins. Store the garlic in an airtight container in the refrigerator and the roasted garlic will keep for a week.
2 whole heads garlic
2 tsp. extra-virgin olive oil
Position a rack in the center of the oven and heat the oven to 350°F.
Remove any loose paper skin from the heads of garlic, taking care to leave the heads intact and the cloves covered.
Slice 1/2 inch off the top of each head to expose the cloves; discard the tops.
Put the heads in the center of a large piece of aluminum foil and drizzle with the oil. Gather the foil around the garlic in a pouch and put the pouch in a samll baking dish (in case the oil leaks).
Roast until the garlic is completely soft and golden brown, 60 to 70 minutes.
Let cool briefly and then push the soft garlic from the skin.
This is what to do with roasted garlic:
1. Stir into mashed potatoes, and serve with roasted pork.
2. Stir into cooked vegetables.
3. Use as spread for sandwiches along with thinly sliced ham.
4. For a quick appetizer spread onto crackers topped with soft goat cheese and cherry tomato halves.
5. Spread the roasted garlic onto toasted baguette slices and top with chopped kalamata olives.
6. Stir into the drippings from a roast for a savory gravy to spoon over Yorkshire pudding.
7. Whisk the roasted garlic into a vinaigrette to use on a hearty chopped and layered salad.
8. Top a baked potato with butter and roasted garlic, a sprinkle of sea salt and a good twist of freshly ground pepper.
9. Mix into freshly cooked pasta, add extra-virgin olive oil and grated Parmesan cheese
10. Add roasted garlic to hummus and serve with home-made pita crisps.
I would love to hear what you do with roasted garlic. Send me your comments and recipes.