I <3 Garlic and You Will, Too.

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I have a love-love relationship with garlic, in that I love it fresh and I also love it roasted. I put it in nearly every dish I make and I’m about to make a case that you should, too.
Roasting garlic is not only simple to do, but roasting mellows the bite of raw garlic and adds savoriness to any dish.  Plus, garlic can also be good for you!  It’s known to boost our immune systems and contribute toward improved cardiovascular health as well as generally reducing exposure to vampires, thereby potentially extending your lifespan so that you have even more time to enjoy (what else?) garlic.
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No vampires were injured in the taking of these photos (this time).

I roast at least one head of garlic almost every Sunday for use throughout the week.  Instructions are thus:
1) Trim ends of cloves by placing head of garlic on it’s side and using a knife to slice the tips off, exposing a little bit of every clove.
2) Place head of garlic root side down in a casually formed “bowl” of tin foil. Drizzle with olive oil and sprinkle with salt & pepper.
3) Close the pouch of tin foil over the head of garlic and place in oven. Usually “low and slow” is the best strategy, but you can throw it into an already hot oven anytime there is space for it.  Perhaps 45 minutes at 450 degrees, or 90 minutes at 350 degrees F.  You’ll know it’s ready when you open the foil and the garlic cloves have a browned, roasted, almost caramelized look to the tips and the cloves squish out when you apply pressure to the outside with your fingers. Squeeze all those cloves out and use immediately or refrigerate for another day.
4) When ready to use, place on cutting board and use the flat side of your knife to smoosh your soft roasted garlic clove(s) into mush, and then chop up as finely as you need it.
Uses for your new roasted garlic skill set:
> add to homemade salsa
> add to any hot or cold dip for chips–artichoke, spinach, Lipton Onion Soup mix dip
> add to home cooked chili or stew
> add to any pasta dish, especially one with jarred red (or white) sauce
> add to your baked pasta or to any casserole
> add to your au gratin potato dish
> add to your homemade or take-and-bake pizza
> mix into your meatloaf
> roasted garlic and mushroom risotto
> as a topping on your baked potato
> roasted garlic mashed potatoes
> roasted new potatoes with garlic
> macaroni (and roasted garlic) and cheese
> caramelized onion and garlic grilled cheese
> garlic bread or cheesy garlic bread
> naan with roasted garlic
> roasted garlic fried rice
> garlic & parmesan steak fries or tater tots
> roasted garlic & parmesan chicken wings
> roasted garlic and mushroom risotto
> cheese & roasted garlic quesadillas
> roasted garlic & asparagus, whole mushrooms or any other vegetable
> stir fried roasted garlic and fresh green beans, haricot verts or other vegetable
> garlic butter, on anything and everything
Did you know there’s even such thing as garlic ice cream?  The Stinking Rose–a legendary restaurant in San Francisco’s North Beach and just a ten minute walk from the Embarcadero–is known to include garlic in every single item on the menu.  This restaurant alone goes through over three thousand pounds of garlic every month!  These are my people!
Not to mention the divinity that is a good garlic festival.  They’re all over the place every summer!  The must-see garlic festival in Arizona these days is at Queen Creek Olive Mill, but attending the Gilroy Garlic Festival is on my bucket list for sure.  I am so glad this is finally a thing.

IMG_2610If you do it right, everyday is a garlic festival.

Peace. Love. Garlic.

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Cassandra can be found on Twitter @aclevergirl.  Learn more about her family’s unique challenges and why she has hope for a cure for Spinal Muscular Atrophy at byrdsforacure.org.

 

Comments

  1. […] 4.  As the recipe author points out, you can take liberties and add Italian sausage or your other pantry favorites: artichoke hearts, cannelini beans, and roasted garlic! […]