I've been failing to get this post written for nearly a week or actually a week by the time anyone reads it tomorrow. Better late than never I suppose.
So last Sunday was one of those rainy, cold, gray days that for me means cooking up a storm just to try to warm up the house and my soul. I made pesto and a big pot of homemade tomato sauce for later and pan seared tuna over sauteed spinach (different finish than last time) for dinner. A key common element to all three was roasted garlic, quite simply one of life's great culinary joys.
If you've never roasted garlic yourself, there's almost nothing simpler to do in the kitchen. Heat the oven to 375 F (that's 190 C for anyone reading outside the US), cut off the white end (the end where there are no roots) of a whole bulb of garlic and pour a tbsp or two of extra virgin olive oil in the open hole. Put the bulb in an oven safe dish (a small casserole works well) and roast in the oven for about 40-45 minutes. Take it out and let it cool then peel off the outer papery skin. The individual cloves will pull out of the stem, and you can squeeze them right out of their peel. They should be very soft like butter; in fact take a couple and spread them on good bread to eat while cooking.
Next time my basic tomato sauce recipe. (Recipe is probably overstating because I almost never make it the same way twice.)
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