Today I will be imparting some of what passes for ‘wisdom’ around here.
If you are like me, and don’t like the harsh taste of raw garlic, then it can be handy to preempt sadness about having to eat raw garlic by roasting it ahead of time and storing it. Ground-breaking stuff. There’s sooo much more where that came from too.
I am trying really hard to actually do this at the moment because I always forget to plan ahead. I even bought a little terracotta jar to keep my bulbs of pre-roasted garlic in. Roasting a bulb of garlic is super-easy, which is why this whole post is kinda B.S., but anyway.
Chop the tip of the bulb off to slightly expose the little garlic cloves. Slosh a bit of olive oil onto the bulb and loosely wrap it into some aluminium foil. I think the accepted way of doing it is to season with salt and pepper as well, but I really don’t see the point in doing that. Roast it in the oven at 180 degrees for around an hour, or until the cloves have gone very soft and pulpy and have darkened a bit in colour. The most strategic way to organise your garlic situation is when you are already using the oven for making something savoury that takes a while.
I leave the bulb intact and squeeze the individual cloves out as I need them, and keep the bulb in the fridge, but I have my special little jar so that the delicious smell of roasted garlic doesn’t pervade all my food. So just be aware of that.