Tuesday, May 10, 2011

The reason for why I go to baseball games. [How to make Roasted Garlic]

Garlic is my best friend. I love it in chunks, minced, whole, and even dried. Who cares?! Let me have garlic breath. I remember the first time I went to a baseball game with my dad and sisters and I didn't care much for the game. The best part of the day was when he took me to the $5 garlic fries booth and I was sold to the garlic devil. From that moment on, my favorite part of going to the ballpark was buying garlic fries not rooting for my team. Team spirit fail.

Then one day when I was out with my boyfriend for happy hour, I stumbled into another delicious garlic concoction that has been missing from my life: roasted garlic. Wow. Roasted garlic smeared onto a crispy baguette is simply divine. After I finished my happy hour snack, I promised myself that I needed to make some for myself in the future.

Roasted Garlic

Roasted Garlic

Note: I know most recipes ask you to take a whole garlic bulb, hack off the top, drizzle it with oil, wrap it in foil, and then dump it in the oven. However, I didn't want to use a whole bulb, which is why I suggested the use of garlic cloves. 

olive oil
salt, optional


  1. Preheat oven to 400°F.
  2. Take garlic cloves and cut off the top or bottom end. 
  3. Take a sheet of foil, put the cloves in the middle, and coat it in olive oil. 
  4. Wrap the garlic and pop it in the oven for 30 to 45 minutes. [To save on my electric bill, I often bake this along with roasted vegetables.]
  5. Carefully unwrap the package and squeeze the roasted garlic out of the papery skin. It should slip right out. If desired, sprinkle it with salt.

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