Wednesday, November 25, 2015

Roasted Garlic

Happy Thanksgiving! I know you all have pies to eat and parades to watch, but just in case you still have a turkey to bake, here's a last minute tip that could change your life.

Roasted Garlic is fragrant, flavorful, and sweeter than unroasted garlic. It can be mashed into a paste which can be easily added to gravies, spreads, vegetables, and you can use it to season your turkey.

I used the recipe below to smother under the skin of my turkey this year. I also added it to my mashed potatoes and my turkey gravy has never turned out better.

So, Happy Thanksgiving, gentle reader! We are so, so blessed.

Roasted Garlic and Garlic Rosemary Spread

  • 6 heads of garlic, unpeeled
  • 6 tbs olive oil
  • salt and pepper
  • 1/4 cup butter
  • 2 tbs fresh chopped rosemary
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  1. Preheat oven to 350 degrees. Chop off top 1/3 of garlic heads. Place cut side up in a small baking dish.
  2. Drizzle olive oil onto garlic. Sprinkle with salt and pepper. Cover dish with foil. 
  3. Roast until garlic is very tender, but not brown, about 1 hour and 20 minutes. Uncover and cool.
  4. Squeeze cloves out of skins until you have 1 cup of garlic cloves. Place in food processor or blender.
  5. Add butter, salt and pepper, and rosemary. Blend until smooth. 
  6. Spread under and on top of turkey before roasting. Add to mashed potatoes, or spread onto fresh rolls.

Happy Thanksgiving.

Bake the bread. Share the slices. 

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