January 14, 2013 § Leave a comment
growing up, my little sister refused to eat fruit — all fruit. no fruit baby food, no orange slices, and, most troublingly, no juice.
naturally, as her doting, loving, older siblings, it fell to us to inform her that she was almost certainly going to die of scurvy. you know, if she wasn’t dying already.
though the idea that she might be dying of anything was quite enough to send her headlong into hysterics, her hysterics gave way to a full-blown sarah bernhardt-worthy performance after my mother dutifully answered her queries about this unkown-yet-terrifying illness by telling her simply that scurvy was a disease that came from not eating fruit. i can only assume she still bears the emotional scars.
now, things are no longer quite as dire, as I’m pretty sure I saw her down a mimosa at Christmas. PROGRESS. Nonetheless, I offer this recipe as an olive branch of sorts, because, as it turns out, it is not only fruit that will prevent scurvy, but also garlic. Kate: don’t say I never did anything for you.
Anyway, this makes for a really lovely, REALLY inexpensive, SUPREMELY easy app spread on a little baguette. It would be great on it’s own, as a part of a cheese plate, as a layer in the best grilled cheese you ever made, on pasta with some greens, etc.
It is not, however, recommended for first dates.
a head of garlic
preheat your oven to 400 degrees. gently peel away the outside layers of the garlic’s paper, exposing the paper-covered cloves beneath. Cut off the top quarter of the cloves (it’s usually easier to take the head off in the center and then run your knife along the sides to get the further-down cloves).
set the head in the center of a piece of tinfoil. pour approximately 1T olive oil on the clove, making sure that each clove is coated with the oil. wrap the tinfoil around the bulb to close and place in the oven on your rack. leave it there for 30-40 minutes. when it’s ready, each of the cloves will be a light caramel brown color, and soft to the touch.