About Garlic

Apr 4

Did you know that garlic is actually stronger, the smaller you chop it?? Garlic intensifies in flavor the smaller the pieces because more surface area is exposed to oxygen, which actually brings out the flavor. If you want a really pungent garlicky flavor, put the clove through a garlic press. For the mildest garlic flavor, use it whole or better yet, roast it. Peel as much of the outer paper off as possible and place on a sheet of foil. Drizzle with olive oil, wrap tightly and place on a baking sheet. Roast at 375 degrees for approximately 45 minutes and voila!! Sweet, mellow garlicky flavor. The roasting process brings out the natural sugars of the garlic and caramelizes them creating a subtle, sweet flavor that works perfectly in mashed potatoes, hummus or will make the best garlic bread you have ever had. Spread the roasted garlic onto a half a loaf of crusty italian bread. Add freshly grated Parmesan Cheese and place onto a baking sheet. Put into a 350 degree oven for approximately 10 mins to just melt and brown the cheese a bit. It’s to die for. And soooo healthy. Garlic is super high in anti-oxidants and don’t worry about the after effects. If everyone eats it, nobody will be offended.

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