The more I read about cooking (and wine) the more I begin to realize how much I do not know. What I do know, this day, quarantine day number whatever, is that I love garlic. Roasted garlic. Beautiful, simple, sometimes sharp, powerful, sweet, pungent, and soft white garlic. You, my love, do truly elevate a many a dishes and make them, yes, next level. For me? It’s simple. You, smeared between a torn halved, crusty, warm baguette with drizzled olive oil and the occasional avocado and crushed red chili flakes? Yes, please. You, tossed with candid cherry tomatoes and steamed spinach greens in that spaghetti squash dish? Absolutely. The recipe below is from Delish.com. I took the photos. Next time I’ll write a poem, to you, “Garlic, my love..”
1 large head garlic
Extra-virgin olive oil
Freshly ground black pepper
- Preheat oven to 400°. Slice off top of the head of garlic. Drizzle with oil and season with salt and pepper. Wrap in foil and place in a shallow dish.
- Roast until golden and soft, 40 minutes. Let cool then squeeze out garlic cloves and use on everything.
Recipe from Delish.com
Until Next Time…
poem rough draft.. or a bunch bunch of words and..until next time;;;,,…
..Roasted garlic, how I love thee . It’s complicated, I know. The mention of your name provokes “ooooh’s and ahhhhhhs” or very firm staccato, “no way.” “No garlic. NO Garlic!” Let’s face it, I know you get a bad rep (or is it bad rap?) because of the whole, “no one will was to kiss me” after …
Whatever, I don’t care. I don’t care. I can’t help it. You are so easy and yet of..