Forking: C.M. Redding's Roasted Garlic

In his second installment of Forking, C.M. Redding explores the strong virtues of the simple garlic bulb. Appropriately, here's his incredibly easy recipe for roasted garlic. And a slide show of him making it in his kitchen. Bon appetit! Roasted Garlic How to Prepare: Go to the store and buy...

By Amy Silverman

December 17, 2008

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In his second installment of Fork ing, C.M. Redding explores the strong virtues of the simple garlic bulb. Appropriately, here's his incredibly easy recipe for roasted garlic. And a slide show of him making it in his kitchen. Bon appetit!

Roasted Garlic

How to Prepare: Go to the store and buy a bunch of peeled garlic cloves (you can buy them ready to go) and some virgin olive oil. Preheat the oven to 375. Cut ¼ to ½ inch of the top part of the bulb off (the pointy end). Soak the top of the cut bulb with a few teaspoons of olive oil; let it soak into the cloves. Place the oiled bulb into a piece of aluminum foil and pull the sides up around it, thus creating a ball. Bake at 375° F. for 40 minutes or until the top is golden brown. (My oven took an hour.) Remove from foil and let it cool for 5 minutes or until it won't burn your tongue.

To serve: Slice a baguette into ¼ inch slices, spread with butter or olive oil and lightly toast. Remove the cloves from the bulb with a fork or by squeezing from the bottom. The cloves should pop right out. Then spread your roasted garlic on the baguette slices and serve with salt and a nice wine of your choice. Roasted garlic is also a nice addition to mashed potatoes!

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Amy Silverman is the former managing editor of Phoenix New Times. She is a two-time winner of the Arizona Press Club’s Journalist of the Year award. Her work has appeared on the radio show This American Life and in the New York Times, the Washington Post, Lenny Letter, and Brain, Child.