I get so hung up in trying new recipes and making up recipes that I forget to highlight techniques and easy things that can really enhance a dish. I love garlic, but it can be kind of harsh and overpowering sometimes. Roasting garlic can bring out all of its inherent sweetness, and it couldn’t be easier.
This one isn’t even worth a recipe, just a description of the process. Take a whole head of garlic and peel off most of the outer paper covering. Make sure you leave enough to keep the whole thing together. Snip off the very tips of each clove with kitchen shears or nip them off with a sharp knife. Place the garlic in a small pan and drizzle with just a bit of olive oil. Bake at 350 for 30-40 minutes, or until cloves feel soft inside when pressed. If garlic is getting too brown before it gets soft, cover the pan with foil for the last few minutes of cooking. Once the garlic is soft, let it cool enough to handle and squeeze the soft, roasted garlic out of each clove like squeezing a tube of toothpaste. If your garlic isn’t quite soft enough, like my last batch, run a knife through it to chop it into small pieces.
You now have a stash of rich, nutty garlic paste to add to pizza or pasta sauce, spread onto pizza crust instead of sauce, add to rubs for meat or add to butter or olive oil to make killer garlic bread.
Be sure you double wrap it in the fridge, or store it in double containers, to contain the garlic aroma. You don’t want your garlicky goodness to take over your entire fridge, especially your butter. While garlic bread is good, garlic-tainted butter on your breakfast toast isn’t necessarily a good thing.