Roasted Garlic

This world would be a dull place without garlic.  There is a restaurant in San Francisco called the Stinking Rose.  I ordered the roast chicken with 40 garlic cloves.  It was wonderful.  All the dishes had garlic, even the desserts!

Yesterday I made a soup, which I’ll post tomorrow, that requires 2 bulbs of garlic roasted.  This is very easy to do.

We have a roaster that we use in the oven.  The terra cotta container works really well.  But first you need to soak it for about 20 minutes.

Take the two bulbs and cut the tops off.

Then drizzle with olive oil.  Do this bit by bit so it can soak down between the cloves.  You’ll see the air bubbling up a bit when you do this.  Then pop in the oven.  I heat the oven to 400 F.  I put the garlic in while it is getting up to temperature.  Once it is up to temperature then leave in until soft, about 45 minutes.  Remove from the oven and let cool.

Once it is cool then you can squeeze out the garlic into a bowl.  I had to resist grabbing bread and just slathering it with the garlic.

I keep the olive oil, which is now infused with garlic, to use in other dishes.  You could also dip bread in it as well.

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