How To Roast Garlic - Delicious, Nutty, Buttery Love!
Roasting garlic gives it extra depths, imparts extra buttery, nutty flavor, and perfumes the air with extra mouth-watering scent trails. There used to be an amazing garlic place I couldn’t get enough of in Pike Place Market (Garlic Garden) which sold the most amazing whipped garlic they would call Lebanese Breeze. I would go through a tub in a week!
When I miss them (especially on cloudy days like this one) I make roasted garlic and pack my nose with the sweet, savory, pungent aroma of the amazing vegetable. Eating roasted garlic also won’t give you as bad breath as raw garlic will, since roasting breaks down some of those complex compounds that lend pungency to raw garlic.
Obviously, garlic has been having a love affair with my and the world’s senses of smell and taste for quite some time now. It’s so simple, and is amazing:
1. To snack on with toast or pita
2. Stirred into mashed potatoes, couscous, or a sauce
3. Tossed in with pasta and parmesan
4. Spread on a garlic bread, bruschetta, or pizza after blind-baking the crust and before topping
5. Blended in with homemade hummus or other savory dip
The possibilities are practically endless. But garlic purists will sometimes just eat it all by itself ;)