Garlic Spread Recipe
First, because this is a post for the wonderful Kosher Cooking Carnival, two watercolors:
Recently I posted about the health values of garlic. One quality of garlic is if you cook it, it loses much of its pungency and instead becomes sweet. I learned this recipe while standing online at our local Glatt 27(it is called 27 because it is on Rte. 27). The woman in front of me told me she makes this every Friday afternoon. Her kids like it so much they peel all the cloves. No such luck with my children; Eldest Son just looked over my shoulder at this post and called it evil.
- One bulb of garlic, peeled
- Dried oregano (you could also use parsley, sage, rosemary, thyme or basil)
- Touch of salt to taste
- Broth or water
You need a little baking dish for this recipe. Here’s mine:
First, peel the whole bulb of garlic and put all the cloves in your baking dish. Cover with water (the woman on line uses chicken broth from her soup). Sprinkle with oregano and salt. Bake covered in the oven for about thirty minutes at 350° and mash with a fork. You can serve it in its baking dish.
I don’t like reheating it; it loses too much flavor. Serve as a spread for challah, matzah or crackers. Enjoy!
See larger version of garlic watercolors
Bonus question: which watercolor did I do first?