If there's one thing I always have at the ready ..
It's roasted garlic
When roasted whole in foil pouches .. alongside fresh herbs .. it's transformed into something sweet and aromatic .. almost a butter-like puree
I use it in and on .. nearly everything
There's no hint of garlic's bite .. in fact .. it's become a culinary secret weapon .. if you will. A flavor that .. when added .. only serves to enhance .. in such a subtle, yet powerful way
Some of my favorite ways to use it .. spread on warm bread (or even added to the dough), combined with whole wheat pasta noodles & veggies, .. as an addition to salad dressing, combined with butter to coat casserole pans before adding the ingredients, or anywhere garlic is called for in a recipe (or even if it's not called for but sounds good to me)
A couple of notes:
Typically I add 2 or 3 heads/foil pouch and roast as a cookie tray full at a time (heads up .. your neighbors may wonder that the wonderful aroma is in the neighborhood if you do a large amount at a time .. ahem!)
It stores well in the fridge .. I keep the garlic heads in the pouches they were roasted in & use them on demand
I've used all sorts of herbs .. all with great success
~ Adapted from Alexandra's Kitchen .. here
- Garlic heads
- Olive Oil
- Pre-heat the oven to 400ºF.
- Cut off the top of the head of garlic to show a few cloves. Place garlic on a sheet of aluminum foil (large enough to wrap around the garlic in a little pouch).
- Tuck the herbs around.
- Drizzle with a touch of olive oil.
- Sprinkle with a pinch of salt & pepper.
- Form a pouch around the garlic & herbs
- Pour 1-2 T. of water around the head of garlic — this will provide a bit of steam during the cooking process
- Place on a cooking sheet and roast for 1 hour.
- Remove pouches from oven and let cool
- (** Note: if opening while they're still hot .. take care to watch the steam while you're opening the hot pouches)