I had success!
Well, it wasn't instant success. I cut the wrong end of the head of garlic the first time so it just fell apart (above). :) I went ahead and wrapped the pieces up, and it roasted just fine, though. :)
|The wrong cut made the cloves fall apart. But I used it anyway.|
So, take a whole head of garlic and cut a thin slice off the pointy end (not the root end). Like this...
Then place the head cut side down on a small square of foil and drizzles with olive oil.
Pull the sides up and wrap it in a little bundle. Place the bundle on a baking sheet. I roasted three bulbs. Figured I might as well make plenty while I had the oven going.
Roast in a 400 degree oven for 45 minutes.
Remove from oven and allow to cool. Then open the foil and see all the yumminess inside! Yes, the house smelled like garlic. But it was mostly pleasant and made me crave Italian food.
Here, above, I flipped over one of the heads and could see all the nice caramelization.
Then you're ready to squeeze the softly roasted garlic out into a bowl. Once you've squeezed it all out, just toss the outer part. (Would it be called husks? Skins?) Oh, well, you know what I'm talking about. Make sure you don't get any of the papery part in with the garlic. :)
Mash and use as desired. Jan says she mixes it in with mashed potatoes. I had leftover Italian food from eating out the night before, so I knew I wanted to make dip for the Italian bread. I took a cue from one of our favorite restaurants and mixed some of the roasted garlic with olive oil and parmesan cheese. I also like to add salt and pepper. YUM!
Do you dare to try it? :) I have more in the fridge. What should I use it for?