We have a wonderful Greek restaurant BT and I LOVE to frequent. It seems each time we go we try something new. This week we tried the roasted vegetable platter, which was a delight!
For the first time ever, I experienced eating a whole roasted garlic bulb among other delicous veggies . . . mushrooms, banana peppers, red peppers, olive spread, eggplant and pita triangles.
Let me tell you ... I am craving that roasted garlic! So, I did a little googling and was amazed to find out just how easy it is to prepare. Perhaps tomorrow I'll try making my own.
Here are the directions if anyone else is a garlic lover! So yummy.
3 whole garlic bulbs
2 - 3 tsps. extra virgin olive oil
Preheat oven to 375
Peel away the outer layers of skin of the garlic bulb, leaving the skins of the individual cloves intact; leave garlic bulb whole.
Using a sharp knife, slice 1/4 - 1/2-inch off of the pointed end of the garlic bulbs, exposing the individual cloves of garlic.
Put the garlic head in a small ovenproof dish, garlic roaster, or pan. Pour 1/2 teaspoon olive oil over the top of each bulb and let it sink in between the cloves. Wait 2 minutes and then repeat with another 1/2 teaspoon olive oil over each garlic bulb.
Either cook in a garlic cooker or place on a baking sheet and cover with aluminum foil (this is great for cooking large amounts of garlic).
Bake approximately 45 to 60 minutes or until cloves are browned at the exposed end and soft throughout.
Remove from oven.
Allow to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Garlic may be stored in a tightly covered container in the refrigerator for several days.
Interestingly, when I further googled "Roasted Garlic" I found this . . . .
It's called R.oasted G.arlic E.press.
Can you guess what's going on my Christmas list? :-)
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