I have a drawer…
It sits at the bottom of my kitchen cupboards and it holds, garlic, onions, shallots…and potatoes.
That may seem pretty uneventful to some of you, but for those people in the know about gases emitting food (really!), you will know that you should never put potatoes and onions together (they will both ripen way too fast).
Anyhoo, if you are like me (lazy) and don’t feel like cleaning 2 separate drawers ’cause of the mess, you will convince yourself that those reactions just don’t happen in your house. Well, guess what? They do and they will…fast.
So, when you are like me (lazy), you will continue to store them together and just make lots of mashed potatoes and roasted garlic.
It sits at the bottom of my kitchen cupboards and it holds, garlic, onions, shallots…and potatoes.
That may seem pretty uneventful to some of you, but for those people in the know about gases emitting food (really!), you will know that you should never put potatoes and onions together (they will both ripen way too fast).
Anyhoo, if you are like me (lazy) and don’t feel like cleaning 2 separate drawers ’cause of the mess, you will convince yourself that those reactions just don’t happen in your house. Well, guess what? They do and they will…fast.
So, when you are like me (lazy), you will continue to store them together and just make lots of mashed potatoes and roasted garlic.
What? Roasted garlic?
Yes, roasted garlic. It’s spectacular! So, keep on storing those spuds and garlic together. Whip up a batch of this paste and add it everything….your chicken before it’s roasted, the base of your pizza dough before you dress it, a spoonful in your salad dressing, slathered on some warm bread and heck, add it to your mashed potatoes.
You ain’t never tasted anything like it! Oh and btw, ain’t no vampires gonna be visiting your house anytime soon either.
You ain’t never tasted anything like it! Oh and btw, ain’t no vampires gonna be visiting your house anytime soon either.
1. Split your cloves apart (or if you have a good head or two that is tight – where the cloves aren’t falling apart – then just slice off a bit of the top to expose the inner cloves and drizzle with oil). Put them in a foil pouch and drizzle with olive oil.
2. Pack it up tight and roast it for about 30 minutes at 350…the house will smell divine – that is if you like the smell of garlic. If you don’t, you should probably go read a book now or something.
3. When it’s done (it will be soft when you squeeze gently), remove from the foil and either peel away the skins (these cloves above were elephant garlic cloves so they were huge…and easy to peel) or just squeeze the bottom of the clove to push out the roasted garlic…
…like this.
4. Smash it with a fork and add some more oil.
5. When you’re done letting out your frustrations, it will be all creamy and stuff. You can just pour more oil (to keep the paste covered) and keep it in your fridge.Go ahead, cook something awesome with it and let me know how it goes.Now you can be like me (smart) because you have roasted garlic in the fridge and that’s just right in so many ways!
