If you are anything like us, you like garlic in EVERYTHING. Well, everything that is savory at least. The transformation that happens to garlic when it goes from raw to cooked is beautiful. When we are planing on using it as more of a condiment, we like to roast it whole. By just cutting off the tops and letting it go in the oven for a few hours, it turns into a paste that is perfect for spreading on meats, mashing into potatoes, or just eating with a fork if you’re into that sort of thing (we might be guilty of that here).
To Make:
Cut off tops of garlic bulbs and place in a small pot with a lid. Drizzly with olive oil and give a good sprinkle of salt and pepper. Cover and bake at 300 for two hours. Let cool until you are able to handle it with your hands. At this point, you can squeeze the garlic out of the bulbs if you wanted to make a side dish to smear on your food OR you can make a killer platting by putting a bulb directly on your plate next to a nice steak. Add a tiny fork to take out the cloves as you eat your meal for that 3 star experience.
