Monday, November 18, 2013

Roasted Allium Sativum AKA Garlic

There is nothing better than roasted garlic.  Roasted garlic on almost anything is an experience. It's sweet, it's forgiving, it's impetuous and it ignites your palate and culinary imagination.  Roasted Garlic is sweet and mellow.  I use it in many different ways.  I use it in soups, as a spread, condiment, and I use it in compound butters too.  It's only limited to your imagination.  I love spreading it under the skin of a turkey or chicken too. 


HOW TO ROAST YOUR GARLIC

Preheat oven to 350 degrees.  You will need some Aluminum Foil and a healthy head of garlic or several if you want to do a big batch.  Salt, pepper and Olive oil.  
Peel the outer layers from the garlic head, leaving several layers intact to hold head together. 
With a very sharp knife , cut off the top of head to expose cloves.  Be very careful because if the knife is not sharp  it could easily slip off and cause a major injury.
Place Garlic in center of Foil and top with a little of salt and pepper. Drizzle with Olive oil.  
Seal the Foil around the garlic making sure no pockets are open for steam to escape.  Bake in a 350 degree oven for one hour.  Allow to cool for about 15 minutes before unwrapping. 
ROASTED GARLIC
     

SQUEEZE OUT INDIVIDUAL CLOVES.
ROASTED BEAUTIFUL GARLIC