My love of garlic is
no big secret. If I’m using a recipe, I almost always double the garlic. When I’m
writing my own recipes, garlic is often a main component.
I like the way it
smells on my fingers after I cook with it.
Yes, I realize that is
super weird.
When you roast it, it
completely changes the flavor and texture.
In less then an hour,
sharp and crunchy garlic becomes earthy and soft and even more amazing.
Roasted garlic can pump up a sauce, a salad
dressing or even your pizza.
It really opens up a
whole new world of garlic.
And the more garlic,
the better.
You will need…
1 head of garlic
1 teaspoon olive oil
aluminum foil
Start by preheating
your oven to 400 degrees F.
While the oven is
preheating, peel the extra layers off of the head of garlic.
Then, chop off the top
of the head of garlic so that all the cloves are exposed.
Place your garlic on a
large piece of aluminum foil and drizzle it with the olive oil.
Wrap up the foil so
that the garlic is completely enclosed and pop it in the oven for 45 minutes.
Remove the garlic from
the oven, unwrap the foil and let it cool.
Then use it for
everything you make when I come over.
Love and Beer Floats
Angela
Roasted Garlic
1 head of garlic
1 teaspoon olive oil
aluminum foil
Start by preheating
your oven to 400 degrees F.
While the oven is
preheating, peel the extra layers off of the head of garlic.
Then, chop off the top
of the head of garlic so that all the cloves are exposed.
Place your garlic on a
large piece of aluminum foil and drizzle it with the olive oil.
Wrap up the foil so
that the garlic is completely enclosed and pop it in the oven for 45 minutes.
Remove the garlic from
the oven, unwrap the foil and let it cool.
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