Look, much like writing this post in the first place, cooking doesn't have to be complicated. I sincerely doubt that you're scorching prime rib or whipping meringue for soufflés nightly (and if you are, who ARE you?). Bluntly speaking, it takes a whopping fourth of a brain cell to boil water, and less than that to realize that you should hold a knife with the pointy end away from you. See? You can throw a decent meal together without any Herculean effort.
So in the spirit of celebrating simplicity, allow me to share a tasty secret that I’ve gleaned from years working in restaurant after restaurant; something straightforward and versatile. You ready? Two words:
Shhh. It’s okay. I’ll talk you through it:
Take a bulb of garlic. Slice off a bit off the top so that each clove is exposed (like the picture above). Drizzle with some oil. Wrap the bulb in aluminum before cavalierly tossing into a 400° oven, and leave to caramelize for a good 30-35 minutes, or until tender and squishy (yes, squishy).
Now, I don’t mean to alarm you, but that process may require the breadth of an entire brain cell… I have faith in you.
Much like the late Mitch Hedberg’s attitude about baked potatoes (http://www.cc.com), sometimes I just throw garlic in the oven, even if I wasn’t planning on using it. Once it’s broiled to liquid gold (suck it Velveeta), I can smear it on crusty bread, squeeze the gooey deliciousness into a simmering pot of red lentils, mash it with sriracha and mayonnaise (perfect for sweet potato fries), mix it with whole grain mustard and plaster onto a chicken I’m preparing to roast (yeah do yourself a favor and try that immediately), macerate it on charred greens like broccoli rabe, blend it with- okay, I’m stopping now before you drool all over your keyboard. Get cooking.
P.S. I changed my mind, here’s a shameless snapshot from my Instagram feed:
^^^^^Drunk Food of Choice: Seared asparagus dressed with roasted garlic and Parmesan cheese, and topped with a fried egg. I lovingly stole this idea from the fine chefs of Brooklyn's Soigne, and it only takes ten minutes to assemble (once you have the roasted garlic, of course. . . yes you can refrigerate it for future use).
Now, you’re welcome.