Wednesday, October 15, 2008

Mmmmmm. Garlic.

I love garlic. I don’t think I could ever be a vampire or hang out with one, unless someone like Edward actually came along and if he had an aversion to garlic, then maybe, just maybe, I’d consider it.

We went to Harry’s/Whole Foods to get some items and I was absolutely transfixed with the garlic there – a mountain of pearly lumps covered with lovely white papery skin, just lying there, glowing with that oh so subtle luster, showing no hint of the exquisite deliciousness inside waiting to be coaxed out. (That sounds almost wicked, doesn’t it? Indeed. :>)

Here’s how to roast and toast your way to your own small mound of lusciousness.

Roasted Garlic

        1. Peel off the outermost layers of the garlic head skin, but leave the paper on the individual cloves. You just want to peel off all the excess, but leave the head itself intact.
        2. Carefully cut the tops off each of the individual cloves of garlic, just enough to let the olive oil soak in (coming next step) and to be able to squeeze the roasty toasty clove out after cooking. You might want to use a pot holder to hold the garlic while cutting to reduce the need for a trip to the ER if the knife slips. Some of these little guys can be slightly challenging to behead.
        3. After the tops have been trimmed, place the garlic heads in a cupcake/muffin pan. This keeps them upright and the oil in one place.
        4. Pour about 1 teaspoon of olive oil into the palm of your hand and rub the garlic head around in it until it’s well coated, working the oil down into the little creases and crevices.
        5. After the initial oil application put the head back into the muffin tin and pour another teaspoon of oil on top, letting it soak into the cut off tops and down into the clove.
        6. Cover each one individually with aluminum foil. Bake for 30 minutes. The cloves should be browned and soft when done.
        7. Cool to touch and then gently squeeze the clove until the meat pops up out of the outside shell. You may need to use a small knife or scissor to free any reluctant cloves.
        8. Spread these golden jewels on crusty bread, mash slightly and serve over pasta, or {evil grin} eat them plain, warm from the oven. Mmwwaahahaha!

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      1. Garlic and Twilight. Now that is what bloggy friendships are built on! Team Edward baby!

      2. I love roasted garlic, as well as the smell when it's roasting :) But it's well worth it.

      3. What a great idea to put them in the cupcake pans! I LOVE roasted garlic, too.

      4. Roasted garlic is the best! I love the flavor!

      5. Great idea on using a muffin pan. I can smell them from here....they look delicious!

      6. I loved your opening lines. Great way to tie in your roasted garlic! Great idea about the muffin tin.

      7. That looks delicious! I love your blog title!

      8. I'm with you! I love garlic. And the smell it leaves in the house when it's slow roasted; I love opening the front door and getting a gentle whiff of that smell.
        So many uses here for roasted garlic.

      9. I sooooo love garlic! This post warms my


      10. Ok, I'm coming late to this party, but OMG. That is absolutely the BEST way I've seen to roast garlic ever!! BRILLIANT! I'll be doing this soon, thank you, thank you, thank you for the tip!


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