Whole Roasted Garlics
Recipe By : California Home Cooking by Michele Anna Jordan
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Sda-Veg-Recipes2@Egroups.ComAmount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 heads garlic
1/2 cup (1/2-3/4) extra virgin olive oil
2 tablespoons unsalted butter -- optional
1/4 cup water
Kosher salt
Black pepper in a mill
1 5-ounce log young (not aged) ch่ve, such as chabis
2 tablespoons snipped chives
Baguette slices or croutons
DIRECTIONS:
Preheat the oven to 350 degrees F.
Remove the papery outer skin of the garlic, leaving the bulbs intact. If the
roots are particularly long or if there is dirt embedded in them, trim the
roots. Place the garlic in a small baking dish with a lid. Pour the olive oil
over the garlic until it reaches half-way up the side of the bulbs. If you like,
press a piece of butter into the top of each bulb. Add the water to the dish,
season with a little salt and pepper, and cover the dish. Bake the garlic until
it is soft when pressed with your thumb; this will take between 40 and 90
minutes, depending on the size, variety, and age of the garlic. Remove the
garlic from the oven, uncover the dish, and let the garlic cool slightly. Lift
the bulbs out of the cooking liquid and let them drain on a rack or absorbent
paper.
To serve, place a bulb of garlic on each of 4 serving plates. Divide the ch่ve
among the plates, spoon 1 or 2 tablespoons of the cooking liquid over the ch่ve,
and scatter the chives over all. Add several baguette slices or croutons to each
plate, and serve immediately.
If you like, you can strain the remaining cooking liquid, place it in a
container with a lid, and reserve it for another purpose such as making a
vinaigrette or basting during grilling.
