Friday, August 27, 2010

Oven Roasted Garlic

We've harvested about 40 heads of garlic - that's a lot of garlic.  Well maybe not for some, but remember, my cooking background is German, garlic is not something I grew up with.  Of course, we've been using garlic here and there for a lot of years now - but when you have 40 heads of garlic hanging above your tool bench in the garage - there's incentive to use a lot more of it.

The other night we tried roasting garlic in the oven.  The aroma was fantastic, and the taste was great on homemade pizza.

Oven Roasted Garlic
Head of Garlic (as many as you'd like)
Olive Oil

Peel the papery layers off the head of garlic.
Cut off the tips of the garlic cloves.
Pour olive oil on top of garlic (about 1-2 tsp per head).

Season with salt and pepper.
Wrap each head separately in aluminum foil.
Bake at 375 for 30-45 minutes until soft and golden.
Squeeze garlic out of skins and enjoy.

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