The Roanoke Times: Fridge Magnet

Comments

# 1

[November 30, 2007 1:46 PM]

Henry

One of the best smells for me was a Garlic Pizza cooking at a pizza shop in Key West near The Bull. It smelled like heaven.

I love crushing the garlic with a big knife and tossing it into cold olive oil. Wait a few minutes and then bring on the bread for dipping. Or tossing it into olive oil in a pan and letting it sit for a while before turning on the heat. Add some minced clams, a few crushed tomatoes and pour that on some angel hair pasta. Awesome.

The more garlic, the better.

# 2

[November 30, 2007 2:43 PM]

Rich

Not always...I had a roommate at college who tried to impress his girlfriend with some homemade lasagna.

The recipe called for 3 cloves of freshly crushed garlic.

Poor Zach...he didn't know the difference between a clove of garlic and a bulb...so he put 3 BULBS of garlic in the recipe.

I think I still to this day have a few shirts that smell like garlic. =)

# 3

[November 30, 2007 3:00 PM]

Amy Hanek : →http://www.houseonthegladehill.blogspot.com

My husband is NOT Italian, but loves to cook Italian food. The smell of garlic is a regular odor in our house.

When we first met, he made roasted garlic for us to spread on our dinner rolls. What a way to be wooed!

# 4

[November 30, 2007 3:22 PM]

Lindsey : →http://blogs.roanoke.com/fridgemagnet/

Oh no, Rich! I'll bet you had to air out your apartment for a few days, too! Amy, I'm glad you mentioned roasted garlic because that's something I've ALWAYS wanted to try. It sounds delicious. I found this recipe on Simply Recipes. Maybe I'll try it this weekend while I'm trimming my tree:

Roasted garlic

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; muffin pans work well for this purpose. 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 at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife to cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

--Simply Recipes (http://www.simplyrecipes.com)

# 5

[November 30, 2007 4:49 PM]

Debbie

I love garlic and cook with it all the time. I had never heard that about letting it sit for 15 minutes first. Rich'a story had me laughing, 3 heads, oh my goodness!! I don't like eating raw garlic by itself, but roasted garlic is delicious, the roasting brings out the sugar in it.

# 6

[December 1, 2007 4:23 PM]

Amy Hanek : →http://www.houseonthegladehill.blogspot.com

Yes, roasted garlic is an easy way to impress anyone. I know I was impressed (way back then).

For those of you trying to avoid the garlic breath, remember that the taste of garlic calms down a great deal when it is roasted (or cooked in any way really). Debbie is right as well. Garlic can be treated just like onions - when roasted they carmelize and become sweet AND savory!

Enjoy your roasted garlic this weekend Lindsey!

Fa la la la la, la la la...

# 7

[December 1, 2007 7:20 PM]

Alex

My favorite thing about garlic is its versatility: roasted, saute'ed or ground into a paste, it always brings a lot of flavor to a dish.