Roasted Garlic – Like Pavarotti is Singing in Your Mouth
Yesterday afternoon I called Ruby to chitchat, and we wound up talking about pie and roasted garlic. She’d never made a pie crust from scratch and I had never roasted garlic, in spite of the fact that garlic is one of my all-time-super-most-favorite foods. So Ruby told me how to do it, and man-oh-man, I cannot believe I LIVED THIS LONG WITHOUT ROASTING ME SOME GARLIC!! It was amazing. Like eating an aria. If the flavor was a song, it would have been Ave Maria.
It was so easy- just lop off the top part of a garlic head, drizzle with oil, and sprinkle with salt. Wrap in foil and roast at 400° for about an hour. I did one with sea salt, and one with Tony Chachere’s, just for fun.
Ruby’s advice was to “nest” the garlic in the foil instead of wrapping it completely. She said if you completely cover it, the garlic steams instead of roasts, and doesn’t caramelize. So that’s what I did. My house smelled like heaven.
After I took the garlic out and let it cool, I squished both heads it into a little bowl (which was curiously satisfying) and added about 3/4 stick of butter. Using a spoon, I mashed the garlic and butter together into a paste. I spread the butter-garlic paste onto a pizza dough in lieu of tomato sauce, and added cheese and veggies. Then, I paced around the kitchen like a rabid animal while it baked.
Then I took it out of the oven. And ate some. And almost died. It was that good. (Thanks, Roob).