We discovered roasted garlic while living in upstate New York. It was on the menu of the Bulls Head Inn, not far from our home. Orange County was surprisingly rural, despite having several hundred thousand residents. When I say rural, I mean large swaths were without city water, sewer and cable tv. I quickly pointed this out when locals attempted to make fun of the rubes from Kentucky, where we enjoyed all of those city services. But I digress.

We became hooked on roasted garlic, many times making a meal out of it and a glass of wine. When we returned to the south, it led to withdrawal in short order. This is my re-creation of this addictive and delectable starter.

Better Living Through Chemistry

Raw garlic contains many chemical compounds including sulfurous ones responsible for its sharp taste and smell. Roasting alters those compounds, transforming it into mellow, buttery caramelized morsels.

A Final Word

The Bulls Head Inn was our cozy oasis in wintertime. They are still there and roasted garlic is still on the menu, though it’s called a “throwback” now. I think that means I am much older than when I first enjoyed their hospitality.