It seems to me that the Italians get an excessive amount of credit when it comes to defense against vampires.
I mean, sure, many traditionally Italian dishes–or the Americanized versions–call for a heavy dose of garlic, but, to be honest, I think Dracula would be even more wary of the Greek isles.
Baba ghanoush, tzatziki, hummus.
All feature garlic as one of the most integral components of what, in their best form, are very short lists of ingredients. So it doesn’t seem right to let Greek Week pass without a little lesson on the roasting of garlic.
In my opinion, garlic is best when it is roasted. Roasting garlic banishes the pungent aftertaste to the Underworld and brings out a warm, surprising sweetness that, tantalizes your tastebuds without terrifying your dinner date.*
*Or requiring the consumption of lots of gum and mint tea before other foods taste good again.
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How to Roast Garlic
1. Obtain a head of garlic.
2. Pretend it is your birthday. Unwrap with enthusiasm.
(Do not save the paper. Unlike with prettily patterened gift wrap, no matter how carefully you remove it, you will not be able to reuse it later.)
3. Off with its head!
(Well, just the top. I could make a very un-PC historical scalping reference here. I will not.*)
*Except I just did.
4. Make like a bored waiter dealing with leftovers and get wild with some aluminum.
5. Roast your swan garlic for about 30-45 minutes at 400 degrees.
6. Squeeze it like go-gurt. Or a freezy pop.
7. Make skordalia.
Oh, wait. We’ll get to THAT tomorrow. 
{ 10 comments… read them below or add one }
Ohhhh… I love roasted garlic and I’m headed to the grocery store. Bam. Can’t wait for tomorrow’s recipe!
Did you know you can freeze it too? I like to roast a ton of it at once and freeze to have on hand later.
YUM! Roasted garlic is one of my favorite things! I love how it gets sweet.
Oh I LOVE skordalia! Every time my big Greek family goes out to dinner, I tend to take the most skordalia from the dip bowl! Yum!
I made a massive amount of hummus today in Mark’s new 7-cup food processor, and I thought of you.
I just roasted garlic for the first time a few weeks back . . . and now I’m addicted! I think I’ve roasted 4 cloves so far . . . and I’m the only one eating it. lol. And if it keeps me from catching any of the nasty germs my students thrown at me every day, then bring it on!
Roasted garlic is SOOOO much better than just regular cooked garlic! It takes the flavor to a whole new level. I think I could eat the cloves on their own and be happy
Sounds wonderful. Anytime anything says “roasted garlic” it always tastes great!!
mmmm roasted garlic. I want… no I NEED some. I love roasted garlic in soups too!
I love garlic and I love this post. You had me laughing the whole time!!
Seriously! I KNEW it was this easy, but until seeing your step-by-step (with pictures for the kids who don’t read good), I never realized it was THAT easy! Gahhh! I need some garlic!! Plus, I want to pretend it’s my birthday!