Roasted garlic might not be something new to some of you but I had never done it before. Since I wanted to try a new recipe that included roasted garlic in the list of ingredients, I scoured the web finding any type of tips. There were a few but then one late afternoon I had the television tuned to the cooking channel while I was cooking dinner (my inspiration...ha!), they were demonstrating how to roast garlic. For the life of me, I cannot remember which program it was .... I watch so many of them!
Grabbing a pencil and paper, I quickly jotted down the steps as I remembered them ..... not paying close attention at the beginning, I had to kind of wing it and since I didn't have any fresh garlic bulbs from the garden, I had to count on the good old supermarket.
First - begin by peeling back all the loose 'skin' surrounding the cloves but leave the cloves intact.
Second - trim a slice off the top of the bulb .... still keeping the cloves intact.
Third - gently rub some olive oil over the cut end of the bulb.
Fourth - place the bulbs in a muffin tin with the cut end facing up.
Fifth - cover the bulb with a small piece of tin foil.
Last - bake in a 400 degree oven for approximately half and hour or until the cloves are soft when pierced with a fork.
When you remove the garlic from the oven, let cool and remove the outer skin on the cloves. Chop, slice or mince as needed. It so very easily slides right off!
If you have never used roasted garlic in recipes, I highly recommend it. The taste is unbelievable. The process was simple enough and the house smelled divine. The recipe I had used the roast garlic for? Well that is for another post coming up soon!
Remember to give your loved ones a hug!