Condiment of The Day: Vampire Protection

Most people would call garlic an ingredient, not a condiment. And it most certainly is an ingredient. There are folks that believe that there is no such thing as too much garlic in a dish or even a meal. And I can certainly relate to that perspective. But roasted garlic is another matter, indeed. It is something that is so wonderful that you really do not want to overload. First, make some. Get a few whole heads of garlic, slice the top quarter off, sprinkle with salt and pepper, drizzle with olive oil, wrap in tin foil and throw into a 375 oven for about an hour. Take ’em out and let them cool a bit. The cloves will come right out of their skins with little coaxing.

These morsels of heaven will spread like butter on a slice of crusty bread. They will mash into a paste that will make fish, fowl, of meat sing. And the veggies will also be begging for a bit. Add it to whatever you dress your sandwich with and you just may not return from lunch…


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