Oh, garlic. How we love you. How you make any and every dish sing. How you beguile us with your charms, seeping out of our pores like some noxious gas, all the while making us believe that we do, in fact, smell attractive to those in our immediate vicinity. We choose to believe it.
Here’s the thing. When you infest my fridge in droves, like, in 600,000 cloves? I can’t seem to use you fast enough. You start…sprouting. And you become less than you were meant to be.
It is my hope that by roasting you, mashing you and spreading you, I can make you presentable and delectable once again. Please do understand.
I hope things can be right between us.
Always and ever yours,
Roasted Garlic + (Butter)
2 heads garlic
4 tablespoons butter
1/8 cup grated parmesan
Preheat oven to 400° F.
Peel the garlic heads, stripping away all the flaky stuff and leaving the hard skin. Place cloves in the cups of a muffin tin and drizzle oil over the top, using your fingers to coat the cloves. Cover tightly with foil, and bake for 30 minutes, or until the cloves feel soft. Let cool.
Eat ‘em straight, or mash with butter and parmesan. A food processor or Magic Bullet might also be a useful option.