Luckily for me, a Home Depot hot dog was not the culinary highlight of last weekend.
This menu included boiled crab legs with drawn butter, grilled filets, baked potato, grilled artichokes, and rosemary roasted garlic purée with crusty bread. The occasion? Saturday.
I vowed to figure out this garlicky deliciousness after dinner at Fluke in RI. And I must say, I think I’ve mastered it.
Rosemary Roasted Garlic Purée
Makes 2 large servings
3 large heads of garlic
3 sprigs rosemary
Extra virgin olive oil
- Preheat oven to 400 degrees. Leaving the skin on, trim off the top of each head of garlic, exposing each clove. Drizzle with olive oil and rub in. You want to be sure each clove has a little oil.
- Place one sprig of rosemary on top of each head and wrap with foil. Bake for 45 minutes to an hour, until the cloves are very soft.
- Unwrap each head and let cool until easy to handle. Remove the individual cloves, putting them into the bowl of a food processor. Add a dash of salt and a splash of olive oil, and pulse to purée. (If you’re in a rush, you could just mash the roasted garlic with a fork because it is super soft & creamy, but putting it in the food processor makes the garlic extra smooth & fancy.)
- Using a spatula, remove the garlic to a plate. Pour olive oil around the mound of goodness, and sprinkle with a few rosemary leaves. Serve with warm, crusty bread.
Oh yes. This is living.
Next time, I think I will:
- Make much, much more!
- Try infusing the garlic with a different herb. How bad could sage garlic be?