Tuesday, April 21, 2009

Find a Friend and Share Garlic Breath

There are tons of roasted garlic products on the market from hummus to pasta sauce, but it is rarely something home cooks prepare themselves. It is an excellent way to use garlic, and has a sweet and  mellow flavor than just using raw cloves in dishes. The best part about roasted garlic, though, is that when it is doesn't even have to be cut because the roasting process turns it almost to a soft paste.

The process could not be more simple. A whole head of garlic will contain several cloves. To expose these cloves, simply cut the top of the whole head of garlic. Cut only the very tip so that none of the actual cloves are wasted. Tear off a sheet of aluminum foil and place the whole head, still intact. Drizzle extra-virgin olive oil liberally over the top along with a sprinkle of salt and fold the foil up around the garlic and twist the top off. Place in a 350 degree oven for 45 minutes and the garlic cloves will ease right out and be easily smashed. If a recipe calls for one clove of raw garlic, more roasted garlic may be needed. Roasted garlic goes well in baked potatoes, garlic bread, salad dressings or pasta sauces. Roasted garlic is best stored in a small airtight container. Just squeeze the whole garlic head and the cloves will come right out. 

Worried about garlic breath? Cook for a group of people, or just that special someone. This is one case where two "wrongs" make a right - they cancel each other out. Happy cooking and smooching!


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