Friday, September 9, 2011

{recipe} wine + cheese + roasted garlic

I have been such a bad blogger lately. 

Will you forgive me after I post about wine, cheese, and roasted garlic? 

Good, I thought you would.

The one thing you need to know about my apartment is that my roommates and I are in love with it.

There is never a shortage of cheese and wine floating around. We have a strict no stress and no drama policy. Everyone loves to cook. Everything is always very zen, organized, and clean. We spend more time in the common area than in our bedrooms. I could go on and on. 
This year has been absolutely fantastic so far!

Oh, and we are in college.
BUT we do not eat college food.
(Unless it is 2 am, but that is another story entirely.)

We eat things like sausage and peppers, salmon cakes on top of spinach, and broiled shrimp with roasted garlic, tomatoes, basil, and brie. We decided that we would cook three fabulous meals a week and the rest of the week rely on our sorority houses / football food / making quick meals after/before meetings.

Yesterday I was feelin' some roasted garlic. Once I get an idea in my head I have to carry through with it. Just like those Nutelle Chocolate Chip Cookies I just baked. Um. Whoops. (Recipe coming soon!)

Now back to the garlic.

Make some why dontcha? 
Spread it on toasted bread, add it to your dinner, eat it whole.
The possibilities are really endless.
Oh, and your house will smell amazing.

The final product: Caramelized deliciousness.
Roasted Garlic:
Makes:  one head of garlic
Recipe from Joy the Baker
  • 1 head of garlic
  • about 2 tablespoons olive oil
  • about 1/2 teaspoon coarse sea salt
  • about 1/4 teaspoon ground black pepper

  • Place a rack in the center of the oven and preheat to 400 degrees F.  Place a baking sheet in the oven as the oven preheats.
  • If your garlic head is covered in several layers of white skin, peal off a few layers.  Keep several layers around to hold the head together.  With a sharp knife, cut the top off the head of garlic exposing a bit of each each clove of garlic.
  • Place garlic head in a piece of foil or parchment paper.  Drizzle olive oil on top.  Top with a generous sprinkling of salt and pepper.  Seal the foil around the garlic or parchment paper.  If using parchment paper, use a kitchen string to seal the little package.
  • Place on the pan in the oven and roast for 30 to 40 minutes, or until completely tender when poked with a fork or knife.
  • Allow to cool slightly before eating.
roasted garlic + roasted red pepper jelly + bread + brie = The Good Life.

Swing by my blog in a few days for the broiled shrimp, basil, roasted garlic, tomatoes, and brie recipe and the nutella chocolate chip cookie recipe.


  1. You are forgiven since I LOVE roasted garlic and have always wanted a good recipe! ;) Thanks so much for posting this! One of my favorite restaurants in Chicago served divine roasted garlic, but now they are closed, and I need to start making it myself!

    Seriously though, I wish my roommates and I had such a knack for cooking!! We almost always just do quick meals. The fanciest I get is a coconut crusted tilapia (which comes to me frozen in a bag) and corn. So sad!

  2. You are forgiven :) thanks for sharing! YUM

  3. Oh my goodness, this looks delicious!! This inspires me to cook.. YUMMMM


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