Receta Roasted Garlic...
It has come to my attention that not everyone likes garlic. I've heard some people can't handle the taste, others hate the smell and are actually put-off by garlic breath...which makes one wonder...my perfume is a blend of Angel and Garlic, my breath is a mixture of Scope and Garlic, and my hand-cream is Burt's Bees scented with garlic. I'm a walking garlic bulb - I can't escape it. I love garlic. I've yet to sit and eat garlic cloves straight from the bulb, but I know that day is coming, unless the nursing home has some sort of policy against garlic.
Raw garlic is about 3 times stronger than roasted garlic...so if you can't handle the truth taste of raw, then roasted is the way to go! It's m e l l o w and spreadable! A schmear of garlic on a baguette will transform it! Roasted garlic mixed in with mashed potatoes turns ordinary into extraordinary . You can use it instead of mayo on sandwiches or mixed into salad dressings, or just putting it in a dish, with a bit of olive oil on top, makes a perfect dip for a nice piece of rustic bread. It's SO easy to roast - and you don't need a "garlic roaster" either - besides, those things only hold one or two bulbs and that's nothing! I roast ten at a time; put them in a lidded jar and it keeps in the fridge for about 2 weeks.
You should wait until the garlic is cool enough to handle but I never do, I just grab a towel and squeeze, the roasted cloves pop right out. And for those stubborn ones, just squeeze a little harder and they'll kind of ooze out or you can use a small fork/pick to remove them. Just look at all that! It's dang good folks - DANG GOOD!
- Roasted Garlic - Adapted From The Heritage Cookbook and Every Day Food
- 10 heads of garlic
- sea salt
- 1 tablespoon fresh thyme or rosemary leaves
- 1/2 cup extra-virgin olive oil
Preheat oven to 400 degrees. Using a serrated knife, slice off the top quarter of the bulb, exposing as many cloves as possible. Arrange garlic bulbs in a cake pan, cut side up, brace them against each other to keep them flat if necessary. Season garlic with sea salt and sprinkle with fresh herbs. Slowly pour olive oil over each head, letting it soak into and around cloves. Cover dish tightly with foil and roast until cloves are golden, completely soft, and begin to protrude slightly from skins, about 1 hour. Let stand until cool enough to handle. From the bottom up, squeeze each head to push out cloves, you can also use a small pick to remove them. Transfer garlic and cooking oil into an air tight container. Garlic will keep, refrigerated, up to 2 weeks. Makes about 1 1/2 cups.
"Shallots are for babies, onions are for men, garlic is for heroes." ~ Unknown