There is nothing finer or more mellow tasting than roasted garlic. And it’s so easy, why not try it?
3-4 heads of fresh garlic, cut in half through the center, not stem to end
Extra virgin olive oil
A good-sized bunch of fresh thyme (lemon thyme is delicious)
About 20 whole black peppercorns
Preheat the oven to 300 degrees, In a glass baking dish set the garlic cut side down. Cover about halfway with olive oil and drop in the herbs and peppercorns. Cover the dish with foil and set in the oven to bake. The garlic takes about an hour and should look nicely caramelized. The garlic will slide out of the peel smoothly. Be sure to strain and save the oil, which will be full of infused garlic flavor. Use this garlic as a spread, as an addition in dressings, or as a garlic complement to any dish.
I watched your show for the first time and am so interested in how to keep herbs from my garden. I heard part of that addressed could you please post this on your website? Thank you
Thank you all for writing! Since the advent of our poscast we have been working on our website and our recipes are now all printer friendly. We always appreciate viewer comments and suggestions. Thanks for writing in, sticking with us and watching DTV. The DTV Team
Hi, this is my first time to your website. I really enjoyed your show today. I agree with Carol about your recipes being more printer friendly - that would really be helpful. Thanks!
Just began watching your show. I have thoroughly enjoyed it. Just went to the website to get copies of the recipes from the slowcooking show. It would be wonderful if you were able to make the recipes printer friendly.