“Spinach makes it Florentine, garlic makes it good,” was the adage I grew up with, and it’s true. A little garlic goes a long way to perking almost anything up, and does anything smell better than a little diced garlic sizzling away in butter – a delectable odor synonymous with promising beginnings of good meals?
Roasted garlic smells almost as good. This method of caramelizing the garlic cloves takes away the bite of garlic, softens out the flavor, and makes the garlic flavor subtler and less dominant. It is a perfect addition to roasted vegetables, potatoes, hummus, salad dressing, garlic butter, and is a key ingredient in a number of poultry (see Chicken Za’atar) and pork dishes. Smear it on a baguette and dunk it in olive oil as a simple but satisfying starter. It teams up beautifully with citrus, rosemary, thyme, sage, olive oil, pepper, and cream.
Serve, and enjoy! And tell us what you’ve used your roasted garlic for!