I love garlic.
One time, when I was in San Francisco, I tried desperately to get all of my colleagues to agree to go this restaurant, The Stinking Rose, which was dedicated to garlic menu items.
Alas, no one agreed.
HOT TIP: If you have a lot of garlic, break the head apart by slamming it on the counter, and toss into a closed container and shake vigorously to remove the skins.
BUT my special favorite way of cooking garlic, is just by roasting them.
- Heads of garlic
- Olive Oil
- Foil
- Either trim the top off of a head of garlic, or cut it across the middle so you have two pieces
- Then drizzle the exposed bulbs with olive oil
- Wrap in foil
- Roast at 400* for 40 minutes
- Once soft, you can just squeeze the garlic out
HOT TIP: Instead of keeping your oven on high heat for so long for such a small dish, I definitely keep my toaster oven around just for things like this. It preheats more quickly, too, and doesn't heat up the whole house.
I even bought a toaster oven for my parents, to help with their electric bill in their small house, and they didn't need to cook as much at one time once my sister and I moved out.
No shame here, I took roasted onions and garlic and put on cheese and crackers... ya know, for quality control. ;)
I have not tried making black garlic yet, but one day I will.
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