Seriously, why is it snowing again today? It’s March and we are still forced to wrap up in ten layers every time we go outside. So over it. The family and I went to the annual St. Patrick’s Day parade in Queens yesterday and our noses almost fell off from how cold it was. Last year we had light sweaters on and this year we had snow hitting us in the face. So annoying. I guess the uptick is that there is still time left to bake things in the oven that smell good and warm up the kitchen. Once the hot weather hits, I really hate turning the oven on at all, so I won’t be enjoying all the smells and flavors of roasting up dishes for the day. One condiment that I love to make in the house is roasted garlic. It is so incredibly simple, and the whole house smells like garlic for days afterwards. I guess that could be a bad thing to some, but for someone who adds garlic to all dishes, it’s almost a fair trade for being stuck inside on another frigid, snow day. Once you have a head of roasted garlic, it’s so easy to add to everything you eat for the week. Throw some in to mashed potatoes for a really decadent twist, add to pasta and olive oil for a simple weeknight meal, or just spread it all over a warm baguette and you can save yourself eating all the fat that comes along with butter. It really is super versatile, and perfect to have a bulb all roasted up and stored for the week. Not to mention cheap… we always like cheap, right? Sure, you may have a special scent from eating so much garlic, but it’s good for your health, so that’s worth it. I think the general rule is that if everyone is eating garlic, nobody can smell it on each other, so get your family and friends to take a few bites and then pig out without fear of offending any loved one’s nostrils.
- 1 bulb of garlic
- olive oil
- Preheat oven to 375 degrees.
- Peel away outer layers of garlic bulb. Cut off top of bulb, exposing tops of cloves.
- Place garlic in sheet of aluminum foil. Drizzle olive oil over the top. Wrap up bulb in foil.
- Roast in oven for 30 minutes. Take out of oven and check to see if done. When garlic is ready, the bulb should be soft when squeezed and cloves should pop out easily with a fork.
- If not done, put back in oven and check every 5-10 minutes until finished.
- To serve, pop cloves out and use as spread or flavor enhancer in dishes.
- To save for later on, pop the cloves out of bulb as soon as done roasting. Put into a small storage container and cover with olive oil. Refrigerate until needed.