Recipe: Roasted Garlic

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This is a great way to use up Garlic that’s beginning to get old. (You can tell it’s getting old when you cut it and it’s beginning to sprout. See second picture down.) This is one of my favorite things to eat in the world, enjoy!

You will need:

1. Garlic

2. Olive Oil

3. Aluminum Foil

3. Oven safe dish

4. Salt and pepper

1. Cut Garlic bulbs 1/4 inch from top with a SHARP knife.

2. Set cut garlic bulbs in Aluminum foils squares that can wrap around bulbs completely.

3. Pour extra virgin olive oil over bulbs until oil begins to spill over. (Don’t put much more in!)

4. Make sure each bulb is saturated. (I recommend you keep the olive oil, it will be Garlic flavored and great for dipping bread into!).

5. Wrap each bulb up, making sure they are covered, put in oven safe container.

6. Cook in 375 degree oven until garlic is very soft and caramelized looking. (45 minutes to an hour normally.)

Tonight I had this on toasted french bread with a little sea salt. It was amazing! But my other favorite way to prepare it is to get a good quality blue cheese, fresh basil and a baguette. Slice and toast the baguette, smear some blue cheese, roasted garlic and a tiny bit of basil. It is really heaven in your mouth. Be careful though, one time I ate two entire bulbs of garlic and they almost sent me home from work the next day. Oops!

Please let me know if you have a good recipe using roasted garlic, I’d love to post it here.


Potato Soup

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Ok guys, here you go…. Here is my first attempt at how to video. I know the editing is terrible, but better to try and learn, right? And to use one of my favorite quotes:

“Anything worth doing is worth doing badly.”
– GK Chesterston

Here’s the correct recipe…


  • 8 bacon strips, diced
  • 2 small white onions, chopped
  • 3-4 cloves garlic, minced
  • 6 T Flour
  • 2 t Salt
  • 2 t dried Basil
  • 1 t pepper (less if you don’t like pepper)
  • 6 cups chicken broth
  • 4 large baked potatos, cubed
  • 2 cups half and half
  • Hot sauce to taste
  • shredded cheddar cheese


  1. In a large saucepan, cook bacon until crisp, drain, leaving 2 T drippings in pan. Remove bacon and set aside.
  2. Saute onion and garlic in the pan with drippings until tender and lightly brown
  3. Stir in flour, salt basil and pepper, mix well. (It will look lumpy and weird, thats ok)
  4. Add Broth and bring to a boil. Boil and stir for 2-3 minutes.
  5. Throw in the potatoes, cream and hot sauce and cook on a low simmer for 15 minutes.(Soup will be thin at first. If you let it sit without heat for an hour or so, it will really thicken up. It’s way better the next day though, so I’d recommend making it the day before.)
  6. When you’re ready to serve throw some bacon and cheese on. It’s amazing!

I served it with cornbread and a salad, and it got rave reviews. Hope you enjoy the video, as well as the soup.


Mel aka The Hedonist Cook