I can’t imagine anyone not liking garlic. I use it in most of my dishes. Raw garlic can be pungent but roasted it develops this mellower and almost sweet flavor. I cannot talk about garlic without mentioning The Stinking Rose in San Francisco. I was in San Francisco and fell in love with this restaurant back in the late 90’s. It is considered the garlic restaurant. Now I can’t vouch for it today considering it has been over 15 years, but I see on their website they have another location too and merchandise so I am assuming it is still going strong. Needless to say it is worth a try if you are in the San Fran area.
The Stinking Rose is where I was first introduced to roasted garlic. Probably one of their signatures items is the roasted garlic served in a cast iron skillet with olive oil to spread on the bread…or to add even more garlicky goodness to the already garlic laden entrees. I was addicted!! They have the recipe on their website and apparently they add butter and anchovies. All I can say is you have to get it. The cloves just melt on your bread and have such a wonderful caramelized, buttery, sweet flavor.
To end your meal they have a variety of desserts, but if you are going to The Garlic Restaurant I think you need to do it all the way and try the garlic ice cream. Yes! You heard me correct……garlic ice cream. I had my doubts too, but it is so subtle and hey you can tell everyone you had garlic ice cream and they will think you’re crazy too.
Now I must warn you.
You will be keeping the vampires away the rest of the day/ night and probably the next day too.
I must have brushed my teeth and gargled a million times.
Garlic was coming out of my pores the next day.
But it was worth it and I would do it again!
Easy, Roasted Garlic at Home
- Peel off most of the outer layers of the garlic (the “paper”)
- Cut the top to see the cloves (about 1/4 inch)
- Place in foil
- Drizzle with olive oil so it gets down into all the cloves…salt and pepper optional
- Fold up foil so garlic in all covered
- Roast in 400 degree oven about 30 min or until soft and fragrant. Depending on size it can be anyway from 20-40 minutes. If it doesn’t seem done then put it back in.
- The cloves should easily come out when done.
Alternatively, you can separate the cloves before roasting.
You can serve simply with bread or along side a main entrée.