Roasted Garlic…

Roasting garlic is an easy way to bring out garlic’s potential.  Garlic is Harvey Dent. It can be sweet and full of complex flavor.  Or it can be spicy and have a really potent girl-repelling odor.  That’s a Batman reference to Two-Face for you lost ones out there.  When raw, garlic is the spicy potent foe. Add some heat and it becomes soft, sweet, caramelized, and basically an entirely different item. 

Roasted Garlic

Take a whole roasted head of garlic (a head is the bunch of little cloves) and slice it in half horizontally.  This exposes the middles of every clove.  Place it in the center of a foil square and drizzle some olive oil over it and salt/pepper.  Or you can put it in a ramekin and cover it with foil.  I make a foil envelope because it’s easier.  Roast at 400 F for 30 minutes.  That’s it.

Remove, let cool, and squeeze the cloves out of the paper shells.  Use for dinner that night or save in the refrigerator.

*next up…banh mi veggies…*

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One Response

  1. […] bringing out that caramelized flavor brought out by the Maillard Reaction. That foil pouch is some roasted garlic, yet another refrigerator staple made quickly and lasts a long […]

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