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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 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!
