Roasting garlic fish is one of the most delicious ways to enjoy it. This process softens the acidity of the bulb and releases the sugars, giving it a rich caramel flavour. For the ultimate in roasted garlic, try our roasted garlic chicken. Garlic can also be roasted whole. To do this, cut off the top of the garlic head and drizzle with olive oil. Season with salt and pepper and wrap with aluminium foil. Bake at 350F for about 40 min. Once the roasted garlic has cooled, simply squeeze the bottom of the garlic head and the roasted cloves will come out.
As garlic is available year-round, there isn’t a distinct season when it looks its best. When shopping, choose plump, firm bulbs with tight cloves. Bulbs that appear drier, where the skin easily falls off, are likely old. If you slice open your garlic clove and notice that there is a green stem inside, this indicates that your garlic is sprouting and past its prime. Some find this green stem to be bitter and pungent, but it’s still okay to use the clove — simply remove the green stem prior to cooking. In the spring and summer months, you can look for locally grown garlic at your farmers’ market. This variety is usually much firmer and tends to be slightly milder in flavour.
When garlic is chopped, the release of sugars and oils can make for a sticky exterior, and this sometimes makes it difficult to work with. If you don’t like handling garlic, a garlic press is an excellent solution; they’re a little more work to clean, but they quickly produce evenly minced garlic.
Is your ivory collared garlic suddenly a greenish blue colour? When garlic is minced in its raw form and comes into contact with an acid (lemon juice, vinegar), the acid begins to break down the garlic, changing its composition. This alteration creates a reaction with the amino acids in garlic and results in a greenish-blue colour. (This colour change is harmless except for the appearance of your plate.)