real food. real life.
I don't even know what else to say.
I can't believe I just tried doing this now. We should all be doing it!
The push I needed to finally get to it was the millions (exaggerating slightly...) of garlic Lee grew this summer. There was a lot of it and the bulbs were a bit small. Kind of annoying to peel, chop, and mince up for cooking. A while ago, I remember watching a video on roasting garlic and how you just 'squeeze' out the garlic. I thought this would be a much easier way to use these garlic bulbs. I had no idea just how amazing this would turn out.
So ammaaaaazing. The house smelled so good. And no one was here but me to enjoy it! Not even Hannah. She was off trying out day care for a morning while I stayed home, twiddling my thumbs hoping she wasn't crying the whole time. So, to the kitchen I went. Roasting garlic. All alone. Roasting and smelling amazingly sweet, not bitter at all, garlic. And then eating roasted garlic. Alone of course.
It was very easy to do. Just need your garlic bulbs, some tin foil, olive oil, and a pan to set it on in the oven. Nothing fancy.
The result? This creamy, smooth, buttery-like garlic. You actually do squeeze it out. Like toothpaste. However, ha, funny, you might want some toothpaste after devouring this tasty stuff... Breath and all... But seriously, so good. Great as is - on toast or crusty bread - or used in cooking. I've added it to soups, sauces, stir fries, marinades, rice, and steamed veggies. It's a strong garlic flavour without the bitter bite of garlic, it's more sweet. And, it kept in the fridge in an airtight container for almost 2 weeks!
Give it a try. You won't be disappointed.
Total Time: 40+ minutes, depending on the bulbs!
Whole Garlic bulbs - as many as you like!
Pinch Sea Salt
What to do:
1) Preheat oven to 400 degrees fahrenheit. Take out a baking dish/tray and lay a large piece of tin foil on top.
2) Chop the tops off of the garlic bulbs so you expose each clove a tiny bit at the top. Place each bulb, exposed side up, on the tin foil. They can touch each other, doesn't matter. Drizzle olive oil over top of each bulb and sprinkle with a bit of salt.
3) Fold tin foil so it covers garlic bulbs and create a little packet. Fold edges over so air doesn't escape. Keeping in baking tray, place in oven, middle rack. Bake for 40 minutes or longer, checking at the 40 minute mark. You are looking for the garlic to look slightly golden but most importantly, soft to touch.
4) Once it's ready, take out, uncover, and let cool for about 10 minutes. Then, carefully, take each bulb and squeeze from the bottom up. You should find the most amazingly smooth, buttery garlic you've ever tasted!!!
5) You can use it right away, on toast, in sauces, on veggies or meat. Or, you can store in your refrigerator for a week or 2 and use in all of your meals! It's delicious. Enjoy!
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
A Bit About Me...