I forgot how good this is! We had this last night, roasted garlic in its husk spread like butter onto slices of a rustic, chewy boules. The recipe is simple - slice off pointed end of bulb, soak cut end in several tbs of olive oil for 5 minutes, bake at 400 degrees for about an hour, go nuts. we ate this with a delicious intensely spiced North African style lamb and the sweetness of the garlic was a great accompaniment. I remember begin served this at my very elegant friend Allison's house on a board with a creamy brie, some spiced nuts, and dried apricots which , in addition to making a very pretty tableau, was also a wonderful combination of flavors.
Both of these meals sound great!
ReplyDeleteOn the subject of garlic, the other day I pan-fried a few cloves of our homegrown garlic in olive oil for the purpose of making croutons. I took them out of the pan before I put the bread in, and popped one in my mouth. Delicious. Very mild, but more garlicky than roasted garlic. I put them in the refrigerator, intending to use them in a salad or something, but haven't done it yet.
ReplyDeleteI do love roasted garlic. Thanks for reminding me!
Me, again. I'm in the midst of cleaning up the kitchen and came across the container I had put that garlic in. Empty! And now I remember that Chuck used it last night, I think in the roasted zucchini, but maybe in the pesto. Or both. Anyway, last night's dinner was really working the garlic flavor.
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