Thursday, July 26, 2012

The Foodie Files

Some of the best food in the world is the in point: today's Foodie Files.  The ingredients are basic, the technique is easy and you'd have to try really hard to mess it up, yet it's one of the tastiest treats in my repertoire.  I served this particular batch as a spread for a just-out-of-the-oven french loaf but you could add it to practically anything to ramp up the flavor.  I stay pretty true to the original recipe because if it's not ba-roque, don't fix it (Beauty and the Beast joke?  Anyone?).  It's astoundingly good...a must try!


6- 8 heads of garlic
1 TBS fresh thyme leaves
1/2 cup extra-virgin olive oil
Salt and pepper to taste

Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic heads, exposing as many cloves as possible. 

Arrange garlic heads, cut side up, in an 8- or 9-inch square baking dish, making sure they sit as flat as possible.  Season garlic with salt and pepper and sprinkle with thyme. 

Slowly pour oil over each head, letting it soak into and around cloves. 

Cover dish tightly with foil and roast until cloves are golden, completely soft, and slightly protruding from skins, about 1 hour. Let stand until cool enough to handle.

From the bottom up, squeeze each head to push out cloves (peel skins from any completely enclosed cloves). Serve immediately or transfer garlic and cooking oil to an airtight container to use for up to two weeks.


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