I’ve been traveling the past week and therefore eating in a lot of restaurants. Although we did have some super tasty, and healthy meals, it’s good to be home and get back into the kitchen! I’ve noticed that restaurants—even the good ones—-tend to rely on oil, sugar and salt to flavor their meals. Not really things I like to indulge in. Good food, yes! Additives that aren’t necessary, NO! Garlic is one of the most flavorful ways to enhance a dish without loading up on calories and fat.
I use roasted garlic in many recipes…..salad dressings, rubs, marinades, pestos, dips, spreads. I think of roasted garlic more like a condiment since I’m often adding it to a recipe, or spreading it as is on a cracker, bread, pita, toast, etc.
Although the nutritional benefits of garlic are at their peak when raw garlic is exposed (through mincing or pressing), left for a couple of minutes and then LIGHTLY cooked, the flavor benefits are at their peak when garlic is roasted in it’s skin. It is so easy to burn garlic—giving it a bitter taste and a chewy texture—-but roasting in the skin will keep the inner pulp protected and moist….plus you don’t have to fuss with peeling the garlic skins away. When the garlic done, the pulp squeezes out easily. Alternately, you can fish it out easily with a toothpick.
Next time you have a loaf of some AH-Mazing crusty bread, roast up some garlic and indulge in a heavenly spread that is super tasty (super simple), and fat free! BONUS: your house will smell divine!
Roasted Garlic will stay good in the fridge in a covered glass or ceramic dish for up to 1 week. Often when I already have the oven on, I’ll throw a few heads in to roast so that I have them available to use in other recipes.