Whole Roasted Garlics

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* Exported from MasterCook *

 

Whole Roasted Garlics

 

Recipe By : California Home Cooking by Michele Anna Jordan

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

 

Amount Measure Ingredient -- Preparation Method

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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) chève, such as chabis

2 tablespoons snipped chives

Baguette slices or croutons

 

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 chève

among the plates, spoon 1 or 2 tablespoons of the cooking liquid over the chève,

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.

 

 

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