I love roasting garlic. It's one of my new very favourite things to do. I buy six to eight heads of garlic, peel off as many outer layers of papery skin as possible, chop off the tops to expose the meaty pungent garlic, and bathe the entire head in olive oil. I then wrap each head lovingly in foil and roast it in the oven for 30-40 minutes.The heads come out sweet and buttery and lovely. And then we eat them in a sensual orgy of oily delight.
It's excellent because now that we're new-age hippies, I'm all opposed to antibiotic drugs for sickness, and garlic is "nature's antibiotic". Roasting the garlic this way takes away the garlic-breath threat because slow-roasting it cooks away the compounds that make garlic a breathy nightmare. We eat it at least twice a week.
And I always roast extra so I have one or two heads leftever. I pop all the cloves out of the skins and mash them up with lots of extra virgin olive oil. I use this garlic puree for so many things!
For example:
- garnish on my salad for lunch the next day
- smeared on salmon filets with salt and pepper and then baked in the oven
- mixed in with canned salmon, eggs, green onion, parsley, and lemon juice and fried into garlic salmon fish cakes
- mixing with basil and parmigiano reggiano and tossing with whole grain pasta for Dylan
- using as a marinade for shrimp
- stuffing chicken breasts
I'm sure there are other uses. I just haven't found them all yet. Oh garlic. You are so fine and wonderful.
I will end with an ode in haiku form:
Don't ever leave me
Sweet and oily, so supple
Sliding down my throat






