As I sit here on this cold, winter day I’m reminded of all the things I’m thankful for. The people in my life who support, love and challenge me; the opportunities that are open to me; and the possibilities that are yet to come. I wish you all a very Happy New Year. :)
As my first post of 2012, I could think of nothing better to share than the simple delight of roasting garlic. In my humble opinion, it’s the best way to honor a garlic clove. It’s so easy to do and creates amazing flavor — this is one of those ingredients I always like to have in my refrigerator. Happy roasting!
- Preheat the oven to 400º F.
- Peel away the loose, outer layers of the garlic bulbs skin, leaving the skins of the individual cloves. Using a knife, cut off ¼ to ½ inch of the top of the garlic, exposing the inside of the individual cloves.
- Place the garlic heads into a baking pan, cut side up. Drizzle a tablespoon of olive oil over each head, until the garlic is well coated. Sprinkle with sea salt and cover with aluminum foil. Bake in the center of a preheated oven for 30 to 40 minutes, or until the cloves feel soft when pressed.
- Remove from the oven and allow the garlic to cool enough to touch. Using your fingers ( I like to wear thick kitchen gloves when I do this) squeeze the roasted garlic cloves out of their skins. If necessary, use a knife to cut the garlic skins and a fork to help pull out the cloves.
- Store in the refrigerator, in an airtight container for up to one week.