Providing robust flavor and body to dishes, garlic should be in any home cook's pantry. Always go for fresh garlic for many reasons. First, the taste of fresh garlic is more pronounced and well rounded. Also, buying fresh helps to eliminate additives, preservatives and sodium that is added to ready to eat jars. Buying fresh garlic is also LESS EXPENSIVE than the pre- chopped and peeled versions per capita! I have a garlic press and it works wonders. It really cuts down on garlic prep and your fingers won't wear the smell long after the dish is eaten. Besides, consider it an investment that will pay for itself in no time!!! Don't be afraid to load up because it stores really well, just make sure you check the bulbs for weak spots and blemishes and that it is compact and solid before storing away. Worst case scenario, string' em together and rock them in an old school, rope chain fashion and grab a steak!!
Roasted Garlic
1 BULB garlic, cut in halve crosswise (or as many bulbs as desired)
olive oil or drizzling
kosher salt and fresh cracked black pepper to taste
Preheat oven to 400*F.
Place bulb halves in a piece of heavy duty foil and season lightly. Wrap loosely. Roast for about 25-30 minutes until fragrant and cloves are soft.
Let cool enough ton handle and mash with a fork. Add to recipe or use as a stand alone spread for sandwiches, meats and breads or to dip crudites!
Roasted Garlic Garlic Bread
1 bulb roasted garlic paste
1 stick butter or margarine, at room temperature
1/3 c. fresh parsley, rough chopped
1 lb loaf Italian bread, cut in half lengthwise
Preheat oven to 450*.
Mix garlic, butter and parsley together in small bowl and spread equal parts on two halves.
Place on roasting rack and cook until golden around edges, about 10 minutes.
Let cool enough to handle and slice as desired. Serves 8 to 10.
Roasting garlic brings out it's natural sweetness and tones down the overall garlicky -ness of the flavor, making for an excellent spread and flavor builder for just about anything.
Roasted Garlic
1 BULB garlic, cut in halve crosswise (or as many bulbs as desired)
olive oil or drizzling
kosher salt and fresh cracked black pepper to taste
Preheat oven to 400*F.
Place bulb halves in a piece of heavy duty foil and season lightly. Wrap loosely. Roast for about 25-30 minutes until fragrant and cloves are soft.
Let cool enough ton handle and mash with a fork. Add to recipe or use as a stand alone spread for sandwiches, meats and breads or to dip crudites!
Roasted Garlic Garlic Bread
1 bulb roasted garlic paste
1 stick butter or margarine, at room temperature
1/3 c. fresh parsley, rough chopped
1 lb loaf Italian bread, cut in half lengthwise
Preheat oven to 450*.
Mix garlic, butter and parsley together in small bowl and spread equal parts on two halves.
Place on roasting rack and cook until golden around edges, about 10 minutes.
Let cool enough to handle and slice as desired. Serves 8 to 10.
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