Roasted Garlic
Source of Recipe
BBQ Guru, Kevin
List of Ingredients
I learned to roast garlic from my aunt many years ago. She will poach the whole bulb in milk and then roast. Simply wrapping in foil and baking is very inconsistent and can turn very bitter if just slightly over-cooked.
Here are the particulars...
One large head of garlic. Remove the papery outside by rolling on the counter top. Just get the papery stuff off, you don't need all the outside off.
Trim the top so that the garlic "fruit" itself is exposed...not too much though. Then put garlic in small saucepan, trimmed portion down and add milk until it is about 1/4 of the way up the head. Simmer this for 10 minutes. Remove and wash away the milky residue.
Now you can sprinkle with olive oil on the top and wrap tightly in foil. Bake at 350º for about an hour. The garlic will be mushy and can be extracted simply by using your hands to squeeze it out.
Use the milk for the mashed taters and just add the garlic until you like the flavor.
I have used this method for many years and have never failed. It is some work, but worth it!
Enjoy!
Kevin
BBQGURU
Recipe
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