Garlic is such a common ingredient in our kitchens that we hardly give it much thought. Choose heads that are plump, dry and very firm. The papery skin should be white or off-white, but some heirloom varieties may be streaked with purple. Store garlic in a cool, dry, dark spot, but not in the refrigerator where it tends to soften and lose flavor. It’ll keep for a couple of weeks but much longer than that and it’ll start to soften, shrivel and may even sprout. If that happens, just use a clove or two more than the recipe calls for (since it’s lost some punch) and pull out the green sprout before mincing.
Garlic can be added to nearly every savory recipe to add distinctive flavor—from vegetables, to soup and entrées, there are endless ways to enjoy its pungent taste. And if you’ve never tried roasting garlic before, now’s your chance! Take whole heads of fresh garlic and cut off the tops just to expose the cloves. Drizzle a couple of tablespoons of olive oil into the cut part of the garlic head, then wrap in aluminum foil. Roast in a preheated 350°F. oven for 45 minutes to an hour, or until the cloves are soft when pierced with a knife. Unwrap the garlic and allow it to cool enough to handle, then remove the cloves from their papery shell by squeezing the whole head so the cloves slide out of the cut opening in the top. Roasted garlic is unbelievable spread onto sandwiches, stirred into sauces or spread directly onto toasted bread or crackers.
It’s hard to go wrong with the robust flavor of garlic at suppertime. Try these highly rated dinner and side dish recipes to see why garlic is oh, so grand!
Roasting mellows the bite of fresh garlic, creating a rich, sweet condiment to spread on...
Sweet shrimp & zesty garlic - a match made in heaven! Enjoy them in these great recipes.