Roasted Garlic

Pantry and Fridge

Ingredients

3 whole heads of garlic

1/4 cup olive oil

2 tsp kosher salt

Instructions

Preheat oven to 350.

Remove the outermost layers of the skin on the garlic heads. Cut the tops off so that the cloves are exposed and place in a shallow baking dish

Heat olive oil over high heat 1-2 minutes. Stir salt into the oil and pour oil directly over the tops of the garlic. Cover the garlic with foil and bake 30 minutes. Remove the foil and bake an additional 8 minutes.

Remove from the oven and cool the garlic.

To remove the roasted garlic cloves, gently squeeze the bottom of the head and the garlic should come out easily.

Place roasted garlic cloves on a cutting board, and— using the flat side of a chef’s knife— smash the garlic into a puree.

Yeild: 1/3 cup garlic puree

Recent Recipes

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

RobertStJohn.com