Thursday, May 13, 2010
I'm a big fan of garlic. A big, big fan. A big enough fan that I will risk offending people with garlic breath in the search for its perfect use in a pasta dish. It takes dedication to be such a fan.
I also like roasted garlic. It's wonderful spread on french bread to make garlic bread. It gives mashed potatoes a kick. And it's fabulous mixed into meat when you're making hamburgers or meatballs. Delicious!
We used the bulb above mixed into some extra lean ground beef with a tablespoon of fresh rosemary to make some mean garlic rosemary burgers. Boy were they good. I suggest roasting up some garlic for yourself ASAP.
1 bulb fresh garlic
1/4 teaspoon olive oil
Preheat the oven to 350 degrees.
Cut the top off a bulb of garlic to expose the very tops of the cloves. Brush with olive oil.
Wrap the bulb of garlic in aluminum foil, and place in preheated oven. Allow to roast for 1 hour.