Such Pretty Faces

A Space to Relate and Create

In 1980-something, my mom (or her best friend who was like my second mom) had a little terra cotta ‘garlic roasting’ apparatus. Despite having a vivid memory of someone owning this creation, I have no vivid memories of eating or delighting in the product of this (wildly unneeded) creation. Roasted garlic is a kitchen staple, if you ask me. It is the most versatile thing you can make, and a base for at least 20 of my ‘go to’ things to make.

All the ingredients you’ll need, Garlic Heads, Olive Oil, and a Pot with a lid

I first remember eating Roasted Garlic at a very seedy bar in my 20’s. It’s important to note that at this time in my life, this seedy bar was a regular go to because they had half price appetizers AND they made a greek appetizer that hosted an entire head of roasted garlic which you could do virtually anything with- including lick it out of the tiny pods. I grew up, and I found a new restaurant that serves roasted garlic heads on a charcuterie board and it is ALSO an outstanding showstopper. Eventually, I decided it’s really time to make it at my own home.

So here we are. I make A LOT of roasted garlic and store it in my freezer. The possibilities of what to do with it are endless. Also, allegedly, roasted garlic doesn’t make your breath quite as funky as the traditional not roasted garlic. I really cannot confirm or deny this because I don’t kiss myself.

Garlic with tops removed

You can smear it on bread in place of a spread on a delicious breakfast sandwich. You can add it to any italian food recipe. You can add it to the base of your homemade pizza. You can use it on cheese plates. You can use it on greek plates. You can add it to soups tortelinni soup. You can toss it with your steamed or roasted vegetables for an incredible finish. I could go on and on and on.

Bottom Line: I am the Bubba Gump of Roasted Garlic, and I want you to join me.

Aren’t they lovely?

Roasting garlic is really quite simple. All you do is chop the top off, drizzle (approximately) 1 tsp. of olive oil on the top, and place in a covered pot in the oven at 450 for 45 minutes to 1 hour. If you make a lot and store it in the freezer, You just store as it is and when you’re ready to use it simply remove and let thaw or hurry the process along by putting it in the microwave for 20 seconds. Microwaving the garlic makes the pod shoot the garlic out which makes my inner 7 year old incredibly happy.

THAT’S IT. SO EASY. If you like garlic, this is for you.

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