The weather was cold, rainy and overcast most of last week and over the weekend. I don’t mind the coolness but I do miss the sun and everything is so wet! To compensate, I’ve been baking, making warm comfort foods. After the heat of the summer, it feels right to use the oven again. I didn’t realize how much I missed it until this cold snap. I am anxious to do more.
Roasting things in the oven has recently become one of my favorite things to try. Roasted berries soften and their juices cook into a delectable syrup; veggies turn into sweet, soft bits of good-for-you deliciousness. It is divine. I was really amazed the first time I tried it because the concept seemed too simple to really make a difference. Roasting transforms garlic in much the same way. With a drizzle of oil on their open tops, garlic softens, turns sweeter and less intense after time in the oven. The cloves just slip out of their skins with a gentle squeeze. That’s probably my favorite part of this recipe.
Once out, the garlic pulp is blended with Parmesan and herbs to create a spread that has a subtle taste, both garlicky and cheesy. Smear it on warm crusty bread and it almost melts, making it all the more amazing. It works as an appetizer or a main course for one or two and is an excellent repellant of the undead. :)