Sublime Foodie

A site for food, crafts, art, photography, and all my favorite things!

How To Properly Roast Garlic November 19, 2013

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It’s really, VERY simple! I’ve seen that a lot of people asking how to roast garlic the correct way and I see that many people, including myself at first, are completely intimidated by it. I’m not sure why, but when you first try roasted garlic I guess it just seems a lot more complicated than it is. I always thought there was some sort of secret technique involved to get the cloves perfectly cooked and tasting perfect. There is absolutely no special or fancy techniques at all.

All you have to do is place however many heads of garlic in an oven safe dish with the tops cut of to a flat surface. I usually cut them just below the point, however my mother cuts them a little lower to ensure easy access to each clove. This is entirely up to you. Next, drizzle oil all over the tops and around in the dish so that it goes down inside and slicks the bottom. I probably use about 1-2 TBSP of oil. Most of the time I use vegetable because that’s what I have closest to the stove, however olive oil works just as well and is better for you. It really doesn’t make a difference. Sprinkle with salt and pepper generously. Add about 1 TBSP of water to the dish for steaming, cover with tinfoil, and bake at 350° for 30 minutes.

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Take them out, check the cloves with a fork or knife to see if they are soft, almost mushy, right into the middle. I usually check the fattest ones and the innermost cloves. They are rarely fully cooked at this point, however it does happen depending on the amount of heads and size of the cloves. If not, you will probably need to add another TBSP or so of water, cover, and return to the oven for another 10-20 minutes.

That’s it! Very easy, very delicious, and very worth it.

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Italian Garlic Pasta November 18, 2013

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As an Italian, anything with garlic tastes good to me. My family has always made these HUGE fantastic meals full of garlic and tomato sauce and by the end of the 17 delicious courses you feel like you are going to bust. Now, as an adult who married someone that doesn’t really like pasta and doesn’t really care for tomato sauce, I’m wishing it was socially acceptable to force feed my husband. With all these delicious Italian recipes passed down through the years I’ve been itching to make every single thing I can that includes garlic or sauce…Here is something I know everybody will love. It’s got the delicious roasted garlic butter, which is always a hit, and if there’s any question of how to properly roast the garlic, I will link back to my post on how to do it. It’s very easy if you know what you are doing and totally worth it. Most of the ingredients in this are really to your own taste as to how much you add. I never measure, so the ingredients are approximate and you will need to adjust to your liking. I personally like a strong garlic taste and a little less Parmesan, however the original recipe was the opposite.

Italian Garlic Pasta

Ingredients:

1 box Elbow Macaroni

1 1/2 – 2 Sticks Butter

1 TBSP Lemon Juice

1/2 C Parmesan Cheese

Several Cloves of Roasted Garlic, I roasted two heads of garlic and and used 5-10 large cloves to get the taste I wanted. This part is entirely up to you as to how garlicy you want the garlic butter, which will be the base for the dish.

Directions:

Roast garlic.

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Cook macaroni until tender.

Mash garlic cloves and softened butter together in large bowl until mixed well.

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Once butter is to the desired taste, add a small amount of salt and pepper, lemon juice to taste, and pasta. Top with Parmesan and mix well. You may add more or less Parmesan to taste.

That’s it! Enjoy!

 

 
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