This was just beautiful. We could cut a slit in the skin of the garlic bulbs and squeeze the garlic cloves right out. They spread on the toast just like butter. ‘Twas glorious. Yum. The bacon grease one didn’t really taste any different from the ones using olive oil, Jake said. He says he thinks that’s because it’s a huge bulb of garlic and how could you taste anything else? Haha!
2 garlic bulbs
3 tablespoons water
3 tablespoons olive oil
sprig of rosemary
sprig of thyme
1 bay leaf
salt (to taste)
black pepper (to taste)
1. Preheat the oven to 375 F.
2. Place the garlic bulbs in a small ovenproof dish. Drizzle with the oil and water.
3. Add the rosemary, thyme, and bay leaf and sprinkle with salt and pepper.
4. Cover with foil and bake for 30 minutes.
5. Remove the foil. Baste the garlic heads with the juices from the dish and return to oven.
6. Bake another 15-20 minutes or until they feel soft when pressed.
The recipe in the book suggests that these are served with goat cheese mixed with fresh herbs and crispy fried french bread. We didn’t have goat cheese at home but we did have a really lovely nine-grain bread. So Jake toasted (not fried, because we wanted to be healthier) some slices in our little toaster oven to spread the garlic on.
We’ll be leaving to go camping for a couple days on Thursday so I won’t be posting for a bit. But as a teaser I’ll tell you that Jake is going to make his super-famous and delicious Campfire Onions, including two that we’re going all crazy-experimental on (at the moment we’re talking introducing bacon into one and beer into the other, you’ll have to wait and see).