Step 1: Ingredients
- 1/2 to 1 Garlic bulb per person
- 1 Rosemary sprig
- Olive oil ( I read where extra virgin olive oil is the best kind to use.) I usually buy it but the store was out and I needed some olive oil.
- French Bread
Step 2: Utensils
- Cutting board
- Baking dish
- Tin foil
- Butter knife
- Pot holder
- Tooth pick
Step 3: Chop Herbs
- Wash the parsley
- Chop the parsley
- Wash the rosemary
- Remove a few leaves from the rosemary
- Chop a few of the leaves reserving some whole leaves
Step 4: Preparations
- Carefully remove dry skins from the garlic.
- Cut the top off the garlic as shown.
- With a tooth pick poke holes in the garlic.
- Poke the whole rosemary leaves into the garlic holes as shown.
- Wrap the garlic in tin foil.
- Douse with olive oil.
- Add a few sprigs of rosemary in with the garlic, covering with olive oil.
- Close the tin foil securely.
- Wait 15 minutes before placing it in the oven.
The reason you wait 15 minutes before you bake the garlic is to allow all the nutritional benefits of the garlic to release so when you bake it . . . . the heat does not destroy the nutrients in the roasting process. I have a link that will explain this in step 9.
Step 5: Roast
Bake for 1 to 1 1/2 hours checking after 1 hour.
Please note: I reduced the heat from the recipe as not to destroy the nutrients but my son mentioned to me that he cooks roasted garlic at 200 degrees for 15 minutes and then browns it after removing the foil. Mine did not look done after an hour so I cooked it longer. I wanted to mention this because it is best to cook it just until done so you don't loose the vitamins. I have never roasted garlic at such a low temp before.
Step 6: Remove Foil
- Remove foil and add salt and pepper.
- Bake another 15 to 20 minutes uncovered to brown.
Step 7: Remove From Oven and Cool
- Remove from the oven and cool slightly.
- Carefully remove the garlic from the dry skin.
- Reserve the olive oil and put it in a dipping dish.
- You need to mix the garlic until smooth.
- Set aside.
Step 8: Prepare Bread
- Cut the french bread lengthwise.
- Place it in the oven to toast.
- Remove from the oven when brown.
- Cut the bread in strips as shown.
Step 9: Final Touches
- Spread the garlic on the bread.
- Sprinkle with chopped parsley.
- Sprinkle with Chopped rosemary leaves.
Serve with lemon water and a parsley sprig.
This will help prevent bad breath.
Step 10: Important Facts
If you cannot tolerate raw garlic, add chopped garlic towards the end of the cooking time to retain maximum flavor and nutrition. Too much heat for too long will reduce the activity of the health-promoting sulfur compounds that have formed by letting it sit for 5-10 minutes; it will also make garlic bitter. I have included the link I found this information here:
Quote: "The NCI notes that chopping, crushing or damaging garlic bulbs produces allicin, an active ingredient that forms bioactive compounds. Keep this in mind when roasting garlic, and lightly crush garlic bulbs with the flat side of a knife or other utensil before roasting. Kraus also notes that you should crush garlic bulbs at room temperature and let them sit for around 15 minutes before cooking. The enzyme reaction triggered by letting crushed garlic sit boosts garlic's healthy compounds, says Kraus."Here is the link:
The bad and ugly about garlic:
Garlic gives you bad breath because the odorous molecules in garlic are sulfur compounds. These interact with the bacteria that is already in the mouth and create odor. Bad breath is caused by the volatile sulfur compounds that feed the anaerobic bacteria. Garlic actually promotes the growth of some of the microbes in your mouth that already cause bad breath, which makes the problem worse.
To reduce the odor of bad breath eat a fresh lemon wedge with a little bit of sugar or eat a few parsley sprigs. Drink lemon water.
You can reduce the odor of garlic on the hands by touching objects made of iron, perspiration from skin causes the iron atoms to gain two electrons. The doubly negative iron atoms react with oil in skin, causing them to decompose, forming 1-octen-2-one.
This is probably the most serious risk associated with garlic. Its sulphurous nature makes it a prime breeding ground for botulism (clostridium botulinum). Botulism is a nasty toxin that can result in major stomach illness sometimes leading to death.
The worst danger from botulism comes if raw garlic is stored in oil at room temperature - or even for too long in the refridgerator. Never store raw garlic in oil at room temperature.
Please read this entire article. I am so glad I did this research because I had some garlic in my fridge that I could have gotten very sick from eating. I was not aware of this. I usually don't buy chopped garlic but one day in a hurry I decide to get some. This article might have saved me from getting very very sick. Here is the link: http://www.garlic-central.com/dangers.html.
Step 11: Sunshiine's Final Thoughts
Thank you for visiting and have a beautiful fall day!