I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!

Tuesday, December 16, 2014

Roasted Garlic

Roasted garlic is a lot less pungent than raw garlic. It's mellow but very flavourful.  Use it spread on baguette as an appetizer, mixed into mashed potatoes or in this soup.


To roast garlic:

Peel papery outer layer away, cut about 1/4 inch off top (save the garlic bits for another use) Lightly press down on the bulb to slightly crush. Let it rest 10-15 minutes. (see note below)
Pour some olive oil over top of cut bulb and wrap in foil. Stand in a muffin tin and roast in a 400F oven for 30-35 minutes.
You could just stand each bulb in the muffin tin then cover all with a sheet of foil, but then you'd have to clean the pan. Forget that!

Once cooled you can squeeze out all those little cloves of roasted garlic goodness.

If you are cooking garlic in any recipe you should chop or crush it, then allow it to sit for 10-15 minutes before cooking. Apparently this allows it to keep it's healthy compounds intact. So for roasted whole bulb, press down to slightly crush the bulb.

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