Roasted garlic

Last night  I roasted a head of garlic  in my little terra-cotta roasting dome.

I’d forgotten how incredibly good it is on toasted Italian bread right out of a hot oven.

It’s good on it’s own but I like to drizzle the bread and garlic smear with olive oil.

Throwing some fresh chopped thyme on the bread is good, too. Okay maybe some Parmigiano-Reggiano as well!

 

I tried a new trick though – thanks internet!   I soaked the little domed top in water for about 20 minutes before putting it into the oven.

Soaking the lid in water makes the garlic more tender and juicy. The additional steam from the soaked dome makes it that way,  I guess.

But more importantly, it makes the garlic taste more like butter!

© David Moenkhaus all rights reserved 773 612-4166

Roasted garlic 2 © David Moenkhaus

 

 

 

 

 

 

 

 

 

 

 

This is a 20″ X 30″ 240ppi RAW  file out of a Nikon D800 with a Zeiss ZF 100mm macro lens on the camera.

The detail at 100% is stunning and the rich color and contrast is due mostly to the incredible optics of the  beautiful Zeiss 100 macro lens.

As I amend this post in late 2015, it looks like the Zeiss 100mm makro planar is no longer

a part of the Zeiss ZE/FF lens line up.

 

Zeiss100

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Allium_sativum_Woodwill_1793

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Garlic – from William Woodville‘s “Medical Botany” 1793

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