I spend quite a bit of my downtime during the day feasting my eyes upon other food bloggers’ creations, interpretations, and beautiful styling. I have a handful of “beeline” sites in my Google reader – regardless of what I’m doing, I’ll drop just about anything (except a cookie) to click that link.
Every once in a while, one of those posts makes me stop what I’m doing and run to the kitchen. Maybe it’s the writing, maybe it’s the photo… okay, it’s almost always the photo. Matt Bites is one of those sites.
Matt’s gorgeous photos of roasted garlic have so far cost 4 bulbs of garlic their lives in the last couple of weeks.
Roasting a bulb of garlic is easy but more importantly, the payout is high – very little work for the amount of enjoyment. One bulb of garlic, 1/4 french baguette, an hour of Bauer (that’s 24 for all you non-Jack junkies), and a bottle of our favorite Riesling is my idea of the way to spend a Monday night!
Roasted Garlic Bulbs
Roast bulbs of garlic to spread on bread or for mashed potatoes.
- 1 garlic bulb
- 1-2 Tbsp olive oil
- Preheat oven to 400. Peel the outer papery cover from the garlic bulb, leaving the individual cloves wrapped.
- Cut 1/4-1/2 inch off the top of the bulb, exposing the top of each clove.
- Place the garlic, root side down, in a ramekin and drizzle with 1-2 Tbsp extra virgin olive oil and season with salt and pepper.
- Cover bulb loosely with a small piece of foil and place in the oven.
- Roast for 35-45 minutes, until cloves are soft. Remove from oven and let cool.
- Remove the individual cloves with your fingers (just squeeze) or with a fork. Spread on warm bread, use in pastas, pizzas, salad, or eat the cloves alone (my personal favorite!).
Yields: 1 roasted bulb
Estimated time: 50 minutes