Roasted Garlic as a Staple?

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.

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