Necessary evil as my husband calls it.
It seeps through my pores and my skin smells for days but I can’t help loving garlic.
When used sparingly, garlic adds just the right hint of aroma to meals. Garlic bulbs can be broken down into individual cloves. Most recipes call for 1-2 cloves. It’s easy to keep fresh garlic on hand. To me, the flavor is diminished when using prepared unpeeled garlic or minced garlic in a jar.
Roasting garlic is simple and rewarding not to mention it makes my kitchen smell like there’s something delicious cooking. A great trick when company is coming over for dinner!
Garlic is a very good source of vitamin B6 and vitamin C.
SIMPLE ROASTED GARLIC RECIPE
4 garlic bulbs/heads
1 teaspoon olive oilPreheat the oven to 400°F.
Peel away the outer layer of skin surrounding the garlic head but keep the bulb intact. Cut through top of the bulb, exposing one end of cloves.
Place garlic with open side up into baking dish or even better, a muffin tin. Brush exposed cloves with olive oil making sure the garlic head is well coated. Cover each bulb with aluminum foil. Bake at 400°F for 30 minutes.
Remove from oven and cool. Squeeze the roasted garlic cloves out of their skins. Spread on bread, toss with favorite pasta, mash with potatoes and enjoy!
