Roasted garlic adds a sweet, mellow, caramel flavor to soups and salad dressings.
1. With a sharp knife, cut off the pointed top portion from 1 medium head of garlic, leaving the bulb intact but exposing the individual cloves.
2. Place in a small baking dish or custard cup; drizzle with two teaspoons olive oil. Bake, covered, in a 325 degree F oven for 45 to 60 minutes or until the cloves are very soft.
3. Set aside until cool enough to handle. Squeeze garlic paste from individual cloves and use as directed in recipes, or serve garlic bulbs whole on an appetizer platter.
- Serve warm as an appetizer spread for French or Italian bread.
- Mix with a little olive oil and toss with hot cooked pasta and Parmesan cheese.
- Add a tablespoon or two to hot potatoes when mashing.
- Stir into mayonnaise or cooked salad dressing; use for salads such as chicken and potato.
- Blend into oil and vinegar for a tossed-salad dressing.
- Add to cream soups such as potato or onion.
- Combine with softened margarine or butter and use to baste chicken or turkey.
- Stir into cooked rice or other grain pilaf.
- Add to white sauce and serve over steamed vegetables or broiled fish.
- Combine with sour cream as a baked-potato topping.
- Stir into melted margarine or butter; brush onto corn on the cob, drizzle over baked fish, or use as a dipping sauce for lobster.
- Mix a clove or two into biscuit or bread dough and bake as usual.