Two summers ago, myself and the hubby jetted off to San Fransisco for our honeymoon! What a friggin fantastic time, that was! We loved it there! There was so much to do and see, and let's not forget, eat! And eat we did! In fact, when I shared my photos once we were home, we were asked by several people if we did anything there BESIDES eat! haha It was round about that time, I realized my slight obsession with food and posting pictures of it ;)
In any case, one of our favourite restaurants was easily The Stinking Rose. This restaurant was located in North Beach, the Italian area of San Fran, and featured garlic in every dish on its menu - including their Ice Cream! Which, for anyone wondering, was surprisingly delicious! We would eat there again in a heartbeat if we could, so naturally we purchased the restaurant's cookbook!
Since then, we've made a few of the recipes (note to self: make MORE recipes from this book!), including the recipe I have for you today - Roasted Garlic. I love having roasted garlic on hand, it keeps for what seems forever, in an airtight container in the fridge, and is the perfect addition to any dish! It's also really easy to make, and man does it ever make your house smell good when you're preparing it!
Fun fact: 'stinking rose' is actually a nickname for garlic!
Ingredients:
- 3 large bulbs of Garlic
- 3/4 cup Water
- 1 1/2 tsp White Wine Vinegar
- 2 tbsp Extra-Virgin Olive Oil
Instructions:
1) Preheat oven to 350 degrees.
2) With a very sharp knife, cut the tips of the garlic (about 1/2 inch) off the top of the bulb, so the tops of the cloves are exposed. Remove the loosest papery layers.
3) Pour the water and vinegar into a small baking dish and place the garlic bulbs in the centre. Drizzle the olive oil over the exposed tops of the cloves, then cover with aluminum foil.
4) Roast for about 1 hour, or until the garlic is very soft when poked and the outer papery layers are crisp.
*Makes about 1 cup
Again, let me reiterate the tastiness of this garlic. The possibilities with it, once you've roasted it, are endless!
YUM
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