The first heads of garlic are ready! The fall garlic that we planted last year, has been transformed into beautiful heads of garlicy goodness. Tonight, we used the first head of it for dinner, made into a quick version of aioli.
Roasting garlic softens the pungency, mellowing out the sharp bite it can often have, and making the cloves soft, creamy and delightful. To make garlic this way, slice off the top of an entire head of fresh garlic. Place the head onto a piece of foil, drizzle with olive oil and wrap tightly. Then grill the entire thing for about 15 minutes, off direct heat. When you open the head, the cloves are soft like butter, and can be squeezed out easily.
Use these soft cloves as a spread on crostini, on slices of French bread, or make your own Aioli. If you are concerned about eating raw eggs, start with basic mayo and combine the mashed cloves into it.
- Roasted Chicken with 40 Cloves of Garlic
- Steamed Artichokes with Roasted Pepper Aioli
- From The Garden - Sunday Dinner
- Stacked Cheddar Burgers with Lemon Garlic Aioli
- Vegetarian Recipe: Sweet Potato Burger with Chipotle and Roasted Garlic
- Grilled Peach and Burrata Salad Salad from City Tavern
- Food From The Garden
- Wheatless Wednesdays: Grilled Lemon Garlic Artichokes
- Dinner From The Garden - Crostada
- Date Night: Roasted Cornish Game Hens with Garlic and Rosemary
- Roasted Garden Vegetables with Garlic and Rosemary
- Roasted-Baked Garden Vegetables with Garlic and Rosemary
- Roasted Asparagus with Egg Salad
- Roasted Lemon Garlic Brussel Sprouts
- Grilled Chuck Burgers with Extra Sharp Cheddar and Lemon Garlic Aioli
- Garlic Roasted Turkey Breast
- Garlic Butter Roast Cod
- Beer Can Chicken, Country Style Vegetables with Roasted Garlic
- Roasted Corn on the Cobb
- Roasted Purple White Top Turnip With Garden Thyme