Thursday, January 12, 2012

BOOM, ROASTED.

Okay, I'm about to share one of my Top Five Super-Easy No-Fuss Methods of Totally Impressing People at Dinner (tm).


Roasted garlic (and fresh bread).

All the spreadability of butter, more flavor, and fewer (i.e., practically zero) calories/Weight Watchers points.

Of course, those of you who don't like garlic should skip over this particular suggestion.  However, if you're a fan of onion's cousin then you may just love this incredibly easy recipe.  The garlic comes out of the oven buttery soft and a bit carmelized---the perfect condiment for home-baked breadSee also, "Garlic," Wikipedia (holding garlic has "a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking"). 

Full disclosure:  Although I do bake much of my own bread using these two books (which make it extremely cheap and easy to bake your own bread), I did not bake the actual loaf seen above.

You can even add your own choice of seasonings into the mix for versatility and variety.  (I added a sprinkle of Italian seasoning to the garlic bulb you see in the first picture.)

Five stars!

Ingredients:
  • 1 bulb of garlic (or 3/4 bulb if, like me, you used a few cloves and then decided to finish off the leftovers all at once)
  • Drizzle of olive oil or spritz of water
  • Seasoning (optional) (ex. rosemary, italian seasoning, sea salt and fresh ground pepper)

Instructions:

Preheat your oven to 450.

Place the whole bulb of garlic on a piece of tinfoil.  (No need to peel it.)  [Edit:  Life Begins at Thirty suggests cutting off the top of the bulb for easier eventual eating.  Although I didn't do that this time, I have tried that before and it's a good suggestion!]


Drizzle a bit of olive oil or water onto the garlic (about 1 teaspoon).  Sprinkle fresh or dried seasonings on the bulb (or, if using a sprig of rosemary, place the sprig around the garlic).

Seal the garlic and seasoning inside the foil.  Place directly on oven rack and bake for an hour.

(I TOLD you it was easy!)

To eat:  use a butter knife to scrape out the cloves one at a time, as you need them.  Spread on your bread and enjoy!

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