Vampires Beware:Soft, Buttery Slow-Baked Garlic is Here
April 19th is National Garlic Day and the perfect day to whip up a batch of this slow-baked garlic. Once you've tried it, you'll wonder how you lived without it. The uses for this garlic are endless: mix it into pasta, rice or couscous; rub cloves onto a roast or on chicken before roasting or grilling; add flavor to soups and sauces; add to pizza, sandwiches and of course, this makes some of the best garlic bread ever!
The long, slow baking process makes the garlic so mellow and delicious, not burned-tasting like some roasted garlics, or as pungent as raw garlic.
Begin with a baking dish that is just big enough to hold the garlic.
For one head, a small ramekin or custard cup is the perfect size:
Peel the papery skin from the garlic, leaving the cloves intact. Simply add about a tablespoon of broth and a little less than a tablespoon of butter. Bake uncovered at 350 degrees Fahrenheit (176 degrees Celsius) for an hour, basting with the liquid about 3 or 4 times during the baking. When done, remove from oven and let cool a bit. The soft, luscious garlic cloves will easily squeeze out of their skins.Store in the refrigerator.
