Garlic is pretty much always a welcome sight in the CSA share, right? It goes into everything, is endlessly adaptable, and tastes wonderful. For a delicious change from the routine though, you can roast garlic and use the spread on everything from sandwiches to roast vegetables to fish. I believe that there was a restaurant fad to serve roast garlic with the bread course in the late 80's/early 90's, just before olive oil became the new bread dipping craze. Since then, people have largely forgotten about this treatment, and that's too bad, because roasting mellows and deepens the garlic, and makes for a surprising flavor addition to a healthy meal.
To roast the garlic, cut the tops off so that you can see the cloves peeking through the outer layers. Wrap in tinfoil, and bake at 350 for about an hour. When the garlic has cooled, squeeze the cloves out through the holes you created on the top, by starting with the bottom and working your way up. I like to mix mine in equal proportions with butter and mash it all together.
FWIW, I find that this works just as well with green as it does dried garlic.
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