One of the two recipes Laura Poe has whipped up is this sweet, aromatic roasted garlic. It's most delicious when spread on crusty baguettes, mixed into homemade salad dressings, or simply added to mayonnaise. It also goes great in mashed potatoes & homemade hummus!
3 heads of garlic
-Preheat oven to 400º F.
-Cut off very top of head of garlic, to expose top of cloves.
-Drizzle with small amount of olive oil to prevent garlic from drying out.
-Wrap garlic heads tightly in aluminum foil.
-Place in oven & bake for 40-45mins. At this point, check for softness: middle cloves should be completely soft when pricked with knife.
-Continue baking until fully soft, checking every 10-12mins. for doneness. Cooking times vary, based on variety & size of your garlic.
-Serve warm or refrigerate until ready to use. This can also be frozen for several months to prolong storage.
To serve, simply squeeze the soft garlic directly out of the head onto toasted bread or into your dish.
This second garlic recipe is a great marinade for pork, chicken, fish, & can even be used as a condiment to add a fresh Cuban flavor to fried plantains, roasted potatoes or grilled veggies.
Cuban Garlic Mojo
2 heads fresh garlic, pealed
2 tsp sea salt
1/2 tsp black pepper
1 cup fresh orange juice
1 cup fresh lime juice
1/4 cup olive oil
Optional: 2-3 Tbsp fresh oregano, cilantro or fresh mint, chopped
-Combine garlic, salt & pepper in blender or food processor. If using oregano or mint, add now.
-Mince garlic in processor until almost a paste.
-Transfer to mixing bowl. Whisk in orange & lime juices, plus olive oil, until well combined.
-Refrigerate until ready to use.
This is a perfect way to get lots of fresh garlic into your diet!