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ROAST GARLIC

Source of Recipe

newspaper


Recipe Introduction

Roast garlic and keep it on hand

Recipe Link: sun-sentinel.com

List of Ingredients

Slow-roasting mellows garlic, making it soft and buttery sweet. If you roast a few heads whenever you fire up the oven, you'll always have a supply of what may become your favorite condiment.

Mix roasted garlic into mashed potatoes, spread it on bread or pizza crust, swirl it into soups, add it to vegetables and pasta, serve it with roasted meat or stir it into vinaigrette or mayonnaise for a sandwich spread.

These days I can't imagine not having a head or two of roasted garlic in my refrigerator -- tightly sealed in a screw-top jar, as I learned the hard way, or the fridge will take on a garlic odor.

Here are more tips:

• Use fresh garlic, not old bulbs that have begun sprouting.

• To avoid burning, don't roast at more than 350 degrees.

• When ready to use, pop the garlic out of its papery shell with a push from the bottom; it mashes easily with a fork.

• For recipes that require whole roasted cloves, separate and peel them raw, then roast.

• Refrigerate roasted garlic for up to 5 days or freeze it for up to two months.




Recipe

Technique:

• Place oven rack in lower-middle position and heat oven to 325 degrees.

• Remove outer layers of papery skin from 4 firm garlic heads.

• Slice off the top 1/3 of each head, exposing most of the cloves.

• Place garlic heads, cut side up, on a square of heavy-duty aluminum foil.

• Drizzle ½ teaspoon olive oil over each, and sprinkle with salt.

• Wrap foil around heads, and roast until very soft, about 1 hour.

• Uncover and roast 15 minutes more, until golden brown.