For the past six weeks we have been buying all of our vegetables from a woman down the road from our cottage. Her huge garden contains the crops familiar to generations of Ontarians, beets, potatoes, beans, carrots, onions, tomatoes. The standout crop for me this year has been her garlic. Most grocery store garlic now comes from Mexico and China and is cheap as dirt, but at $2.00 for 8 heads our local garlic is worth every penny. The environmental benefit is obvious, but the quality, freshness and taste are also far superior to anything you can get in the supermarket.
With so much garlic on hand I have started tor roast it on the barbecue and use it for all kinds of recipes. I made a traditional pesto pasta with roasted garlic rather than raw garlic and it was a revelation. When my son Hugh invited a large group of friends to the cottage for a few days I made flatbread pizzas with the garlic slathered on as the base ingredient and it was delicious. Hugh mentioned that he had been making a pasta dish with roasted garlic and he would send it to me. This is what he emailed me: Roast garlic. Add cream, fresh thyme, salt and pepper to garlic. Add pasta to garlic sauce and rejoice. That's pretty much what I'm going to give you today, but I've fleshed it out just a little bit. It seems that most fresh herbs you have on hand would work. We've tried thyme, tarragon and basil with great results. This is a guideline rather than a tested recipe. As always, feel free to experiment. Just remember to rejoice. Roasted Garlic Pasta
To roast slice off just the very top of the head of garlic so that you can see the tip of the flesh of the cloves. Drizzle with olive oil and roast at 350 F for about 15-20 minutes or until soft. When it has cooled break open the skin of each clove and the garlic should just pop out. You can keep the roasted garlic in the refrigerator for a couple of days.
1 head roasted garlic
1/2 - 3/4 cup cream
1/2 cup fresh thyme (or whatever) chopped
salt and pepper to taste
pasta for 2
parmesan cheese to taste
1. In a small pot mash the roasted garlic to a paste.
2 Add cream, thyme, salt and pepper and stir until slightly thickened
3. In a separate pot cook pasta in abundant boiling water until al dente.
4. Pour the sauce over the pasta and serve immediately
From Hugh Alter, via Nigel Slater