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L. & E. Garlic Grove "Once you try it, you'll never stop using it!" |
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© Copyright 2001. All rights reserved. RampageGroup Designs
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L. & E. Garlic Grove "Once you try it, you'll never stop using it!" |
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© Copyright 2001. All rights reserved. RampageGroup Designs
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Garlic's
pungency becomes less promounced after roasting. Mellow,
flavorful and low in fat, roasted cloves can be spread
on slices of warm, crusty country-style bread. To prepare
garlic this way, first rinse whole, unpeeled heads of
garlic. Slice off just enough from the top of each head
to expose the cloves and place the heads cut side up in
a small pan. Rub the whole head with olive oil before
roasting to keep the papery coating from drying out and
flaking inthe oven. The oil that goes over the top surface
adds flavor. Garlic roasted right side up will be soft
and mild with a slightly toasted top. If the garlic is
roasted head cut side down in a small layer of olive oil,
the top surgace will become caramelized and chewy. For
efficiency, roast the garlic heads at the same temperature
for what ever else is baking. Heads are done when cloves
feel solt when squeezed or a thin skewer easily pierces
the cloves. To eat the roasted garlic, separate individual
cloves from the whole head and squeeze the contents out
of the skin to spread on bread, crackers, vegetables slices
- or to eat by itself. 