August 15, 2007
Roasted garlic stands in for fat you may miss (JIM ROMANOFF, 8/15/07, The Associated Press)
Roasting garlic is simple. Start with heads of garlic that have all the cloves intact and are tightly wrapped in the papery skin. Feel the weight of the head of garlic; the heavier the better, as this indicates an abundance of the flavor-packed essential oils.To roast the garlic, remove as much of the papery outer layer as possible without separating the cloves. Next, slice about ½-inch off the top of the head, exposing the tops of the individual cloves.
Place the garlic on a square of foil and sprinkle with a tablespoon of water. Loosely wrap the garlic in the foil, then pinch the edges together. Roast in a 400-degree oven for 45 minutes. Unwrap and let the garlic cool slightly before squeezing the now pulpy cloves from casings.
Roasted garlic can be refrigerated, tightly wrapped, for four to five days.
Replace the water in the recipe with extra virgin olive oil, sprinkle on some sea salt, and then you're talking.
Posted by: Jim in Chicago at August 15, 2007 6:39 PMBlogging is a solitary pursuit.
Posted by: Ibid at August 15, 2007 6:43 PMMy Italian friends in Napa, CA trim the garlic heads as in the recipe then place them trimmed-side-down in a glass baking dish filled with a quarter-inch of olive oil, then roast it. Fantastic with fresh bread and a great side dish for a party.
Posted by: Patrick H at August 15, 2007 10:36 PMAs an alternative to Patrick's excellent recipe, try the same in a roasting pan with a chicken, right after the first fat weeps into the pan. Not what you'd call healthy, but ohh mamma.
Posted by: Genecis at August 16, 2007 7:35 AMAll excellent suggestions and superior to the added water in the recipe.
Posted by: Rick T. at August 16, 2007 7:46 AMWe just stuff the chicken with garlic before roasting, then mash the cloves into the potatoes, saving some for the gravy. Garlicious!