Happy National Garlic Day

A special shout out to the town of Gilroy, CA - the self-proclaimed Garlic Capital of the World - located on Highway 101 (about 45 minutes south of San Jose). I'm sure all the residents are still out celebrating at the Gilroy Garlic Festival. Perhaps someday the illegible ink family will get there and sample the famed garlic ice cream!

Here is the simple roasted garlic recipe Mr. ink worked on this evening:

Directions:

1. Preheat the oven to 400°F.
2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
3. Place the garlic heads in a baking pan or on a cookie sheet. (Muffin pans were also recommended.) Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake for 30-35 minutes. You will know it is done when the cloves feel soft when pressed.
4. Make sure to allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a fork to pull the roasted garlic cloves out of their skins.
5. You can eat as is (which is what we did with a little Rosemary boule!) or mash with a fork and use for other recipes (like garlic mashed potatoes).
6. Make sure you brush your teeth tonight!