I really like garlic. It's pretty fantastic stuff. I don't always love handling it though. It can definitely make your hands sticky and smelly.
My new favorite way to use garlic is to roast it. You don't have to touch it and it turns out twice as delicious in pasta, potatoes, and roasted vegetables.
Roasted Garlic (by Katie Goodman at Craftzine.com)
- 1 clove of garlic
- 2 tsp olive oi
- Preheat the oven to 400° F.
- Cut the top 1/4" off the head of garlic. The top of each individual clove should be exposed. If there are smaller cloves on the side, slice the top at an angle so that each of the cloves visible.
- Place the head of garlic on a piece of foil.
- Drizzle the top of the garlic with a bit of olive oil, about 1-2 teaspoons.
- Pull 2 sides of the foil up and together, then fold or roll down. Repeat with the other side until you have a neatly folded package to keep the oil inside.
- Roast in a 400° oven for about 30 minutes. The garlic should be soft, fragrant, and golden.
- Allow the garlic to cool. When cool enough to handle, you can squeeze individual cloves out of the skin.
- Use in your favorite garlic dish or keep in the fridge for up to 3 days.