Whether you call it "deliciously simple," or "simply delicious," the taste of freshly baked French bread combined with that of caramel-colored roasted garlic, is pretty hard to beat. You don't need to sample but a smidge of roasted garlic to appreciate it for it's well-developed flavor, nor will it take more than a nibble to recognize that once garlic is roasted, its assertiveness will mellow into buttery, subtle sweet perfection.
Roasted garlic tastes superb spread on bread, but is also delectable in mashed potatoes, soups, stews, sauces and a variety of other dishes. In addition, a dab of roasted garlic, warmed with apricot jam, makes a tasty glaze for pork roasts. (When shopping for garlic, choose bulbs that are plump, with its paper-like skins intact. They'll store for about three months, away from light, in a cool, dry spot and, if sprouts develop during that time, be sure remove them before using the garlic. Keep roasted garlic paste in a tightly covered container for up to two weeks in the refrigerator, or freeze it in small portions, tightly wrapped in plastic wrap, for two to three months.)
Garlic is a healthful food and used as an ingredient in numerous cuisines around the world, despite its capacity for producing bad breath in folks who eat it. Garlic lovers have learned to overcome garlic breath, however, by chewing on parsley sprigs, gum and mints. Others find sharing garlic to be equally effective and their breath, no problem at all.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at firstname.lastname@example.org.
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