My summer experimentation with Garlic continues! Unfortunately, due to a frustrating lack of rain (from March to September we didn’t see more than 10 consecutively rainy minutes once!) our pickings from the CSA farm where we have shares (just outside of Barrie, Ontario) has been a little meager. But one thing we have had lots of is Garlic (and Garlic Scapes)
Garlic – Italy’s National Flower
Earlier in the season we used heaps of Garlic Scapes in a number of different recipes, including Steamed Garlic Scape, Garlic Scapes Diced in a Salad, and even Garlic Scapes as a Tasty Addition to several dishes, like stew and chili!
Now, we’ve seen the end of the Garlic Scapes, but we have heaps of Garlic.
What to do?
*QQ “Fight Mouthwash … eat garlic.” ~Lloyd J. Harris, The Official Garlic Lovers Handbook
Well, tonight we decided on Roasted Garlic! I don’t know why but this was a first for me. Strangly, even loving Garlic as much as I do I’ve never tried this one out.
I’ve been meaning to for years, but suppose I wasn’t really sure HOW to Roast Garlic.
I am happy to say that it was incredibly easy.
Also, it is fortunate that my wife likes Garlic as much as I do… Because it really doesn’t help a relationship when Garlic loving is one sided!
*DYK Studies show that eating Garlic regularly provides a number of incredible health benefits; from lowering blood pressure to fending off vampires!
How To Roast Garlic
- Pre-heat your oven to about 400Â°F.
- Peel the outside skin off your Garlic bulbs, leaving the skin on the individual cloves inside. It’s okay if some of the skin comes off the individual cloves but leave all the cloves attached!
- Nip off the top 10% of each clove with a sharp knife. I throw the tops into a salad usually.
- Pack the whole bulb into Tin Foil, but leave it open because you’re not quite done yet!
- Drizzle a good oil over the top of your Garlic Cloves. You should use a couple of teaspoons worth but basically just coat your Garlic Bulb.
- Sprinkle on some Basil.
- Seal tinfoil.
- Put Garlic in oven for 30-35 minutes.
- Allow to cool enough to handle with your fingers.
(click image to enlarge)
You don’t NEED the oil, the garlic turns out great even without it, but the oil caramelizes, with adds a wonderful element to this simple appetizer.
*QQ “Do not eat garlic or onions; for their smell will reveal that you are a peasant.” ~Cervantes, Don Quixote (1614)
Also, if you’re worried about eating that much garlic at one sitting, don’t be! After roasting for 30 minute, a Garlic Bulb loses most of it’s intensity and you’re left with an incredible mellow earthy (almost nutty) flavor.
I loved eating the garlic , but I’ve been told you can spread it across bread for a nice Garlic Bread treat too and I intend trying this out next.
If you have a differnt method of Roasting Garlic, or another good idea of what to do with the finished result (e.g. Garlic Bread Spread) please share! I have a ton of Garlic left and would love to learn more ways of How to Roast Garlic!