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Roasted Garlic
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Eleanor Roosevelt began the trend, taking garlic pills as an aid to memory. We continue to believe in garlic, and ingest it in pill form, a tasteless, odorless way to consume that tiny clove that promises to enrich any dish we cook. It can be minced, sliced, cut in half, left whole. Or it can be roasted and when roasted, it grows sweeter and deeper. Use the freshest of garlic if you are roasting it. Make sure it is plump and firm. Garlic that's been around too long dehydrates and may sprout from its center. When garlic has been roasted, the individual cloves may be broken off and squeezed to remove the papery shell. It can then be eaten as is, or mashed to spread on bread. It is excellent in soups or stews. If used sparingly, it adds more depth than flavor. Should you find that the garlic is not completely soft when you've cooked it, that means it isn't perfectly fresh. If that happens, pass the cooked bulb through a food mill or through a sieve. Do not overcook however, as the garlic will begin to dry and lose its sweetness. To remove the garlic smell from your hands after working with garlic, rub your hands with lemon juice. And, yes, parsley eliminates garlic odors from the breath. Best of all, you can wear it around your neck to keep the vampires away. Please do not use roasted garlic if fending off vampires. It is far too subtle. Try these few recipes, then begin to experiment: roasted garlic recipes
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