I started writing Garlic Girl about three years ago and find it hard to believe that I’m just now posting on roasted garlic. I think subconciously I was waiting to come across the absolute perfect fresh garlic – and last Thursday, I was holding it in my hands, thanks to one my favorite food bloggers, Chef Chuck from Chef Chuck’s Cucina. You should check out some of the yummy and very Italian dishes he whips up! He was incredibly kind to send me a few bulbs of his homegrown Italian garlic that he purchases in Italy! I couldn’t believe how gorgeous it was and couldn’t wait to roast at least one bulb – check out how pretty they are! They had their own little photo shoot so I don’t forget about them. : )
If you haven’t roasted garlic before, you’ve got to try it. It is the simplest thing to do. Just cut the tops off, drizzle with olive oil and bake in the oven. A lot of folks cover the bulbs in foil, but I don’t because I love the color and the slight carmelization that happens at the top. Here’s the before:
You can do just about anything you want with roasted garlic, from using as a spread, to incorporating in a dip, sauce or any dish. Think garlic mashed potatoes, or even garlic ice cream! I hate to admit this, but I squeeze the roasted cloves right into my mouth like it’s candy. Can you blame me? Look at the tender way the cloves come apart. The sweet side of garlic definitely comes out after roasting.
You are such a kind person for posting about my garlic …
I feel so privileged and honored that you enjoy my garlic, as I may have said before, hearing it from the Garlic Girl gives it a very special ring! So thank you so much…
Wow you reminded me about, roasted garlic mashed potatoes:)) P. S. I can smell the ~aroma~ in that photo!!
Grazie! Grazie!
You are the kind one for sending garlic to me. I can’t go near people today because I couldn’t stop eating it. I smell like a bulb of garlic! 🙂
YUM- one of my favorite things!! Thanks for posting- I’m going to make some today!
Yes, do it Kim!
I’m moderately obsessed with garlic, so I’m glad to see that someone else enjoys roasted garlic “straight”! I’d probably have it on a cracker or something, throw some carbs in there and make it a little easier to eat. But yeah, I could probably finish off a whole lotta roasted garlic if nobody was looking (or sitting near me for a few days).
Good reminder for me to do this next time I make mashed potatoes….or I’m left at the house by myself for a few hours ;).
Erika K
Cuisinart 7 cup food processor