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Pastimes : Drea's Bakers Dozen
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To: abuelita who wrote (473)2/27/2002 7:35:07 PM
From: clappyssidekick  Read Replies (1) of 552
 
every age has its benefits
I suppose it does.

I still cook regular food for my boys, and sometimes it is difficult to smell the smells and see vegies on your own plate. But thankfully it passes quickly.

I figured out a great mystery, at least it was one for me. Have you ever had the most delicious Pasta primavera, but couldn't duplicate the oil garlic flavor? Well I figured it out. They use roasted garlic.
Its easy to make, you take whole heads of garlic as many as you want. Cut the very tops off leaving the papery skin. This will expose the individual cloves and some will be cropped off as well. PLace in a small corning ware type dish. Stay away from glass pyrex because it conducts heat too quickly. Stuff them as tightly together as possible. Then take a nice olive oil and pour over each head of garlic until nicely saturated. Bake at 350 or so for about 30 or 40 mins. They should be a light carmel brown color. Take them out, let them cool to the touch. Squeeze the cloves from the skins and place in an airtight container, pour the oil from the dish in with them until they are covered. You can store the garlic in the refrigerator for at least 3 weeks like this. If you don't use garlic often then don't make too much at one time. The oil will congeal in the refrigerator after a few days, its still okay to use the garlic this way.

drea
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