FoodFash

Adventure Begins in the Kitchen

Kickin’ Roasted Garlic

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Roasted Garlic

When I was brainstorming ideas for this video, lots of garlicky things came to mind.  Lots of garlicky things that I’ve made and wanted to make.  And then I realized I had never experimented with the most garlicky thing of all: roasted garlic.

Roasted Garlic Dutch Oven

I used a Pioneer Woman How To as my guide, making adjustments since most of my belongings are packed in giant plastic bins at the moment (I move to a new place on Friday!!).  Pie plates… packed.  Insert dutch oven.  Black pepper… where’d you go?  Insert crushed red pepper.

Roasted Garlic 2

I coated the pan and garlic with olive oil, sprinkled the trimmed garlic heads with salt and crushed red pepper, and roasted in a 375 degree oven for about an hour.  And what came out was a little bit of crack magic.  I polished off an entire head with crostini before heading to meet Molly, Anna, and Lauren.  And then I helped myself to a little more once girls’ night was in full effect.

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And… If you have a spare moment, please help me win a trip to Italy by voting for my “Share Your Taste for Italy” video!

I <3 Sammies

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Don’t you love when you re-discover an old favorite?  I used to buy these rolls often when I lived in Dallas and they kind of got lost in my gluten-eliminating shuffle.  Now that I’m merely gluten cautious, I’m happy to welcome back the most convenient sandwich rolls ever!

More sammie ideas here and here.

I had planned on making this sandwich, but they only had the gynormo containers of basil at the market and I knew it would go to waste.  I decided to make a few other modifications as well.

I sprayed a small portobello mushroom cap, seed-gutted tomato halves, and whole garlic cloves with olive oil and then baked them on the top shelf of a 450 degree oven for 20 minutes.  While the veggies were baking, I mixed 1/2 cup of chopped spinach leaves, 1 tablespoon of Vegenaise, and 1 tablespoon of lemon juice together.  When the veggies were ready, I smooshed the garlic on the rolls and topped with the veggies and spinach mix.

I might have a new obsession with roasted garlic.  And if I were to do this sandwich over again?  I’d do the basil mayo from my old recipe and the whole garlic cloves from this recipe.

So I want to modify my first question to…

Don’t you love when you re-discover and old favorite and make it even better??