In my kitchen, roasted garlic is a staple. A simple staple.
I snapped up eight heads of organic garlic from Idyllwild Farms at Findlay Market on Sat. I sliced off the top 1/4-1/2″ of the non-stem end, pulled off any outside leaves with soil still attached, poured a bit of great olive oil over them, covered with aluminum foil and popped them in a 350 oven for 25+ minutes, basting twice and testing for doneness. [Whew, was that a run-on sentence?] Cloves will be tender.
The reason that roasted garlic is a staple is because this mellow, creamy, luscious, sumptuous, succulent roasted paste can be:
- Spread over warm French bread
- Mixed with sour cream as a spread for baked potatoes
- Used in a garlic bean dip
- Mixed with grated Parmigiano Reggiano and tossed with pasta
- Spread on poached salmon fillets
- Made into compound butter…
Which can be:
- Rubbed over chicken prior to roasting
- Tossed with cooked pasta and topped with cheese or roasted vegetables
- Used to saute vegetables
Uses are only limited by your imagination.