Thursday, October 1, 2009
A shortcut for roasting garlic
I love the taste of roasted garlic, but I can't ever get it right. You're supposed to cut off the top of the garlic bulb, keeping all the cloves together, and then drizzle olive oil on top. But I can't ever get the cloves to stay together. And roasting garlic takes 45 minutes before you can even use it in the main part of the recipe.
So I cheat. Instead of roasting all the cloves together, I split them apart, removing the papery part of the garlic skin. Split apart, the cloves only take 20 minutes to roast.
To use them, just cut off the tops with kitchen scissors and squeeze out the insides.