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Forum
-> Recipe Collection
-> Salads & Dips
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Dev80
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 Thu, Jul 28 2011, 12:19 pm
Forgot about this one:
Roasted Garlic Heads
whole garlic heads
big salt
big black pepper
(works with regular salt and pepper too)
olive oil
cut off the tops of each garlic head enough so that you can see each individual clove (you'll be cutting a bit into the clove), drizzle a bit of olive oil on each head, and then add salt and pepper to each. Wrap in foil and cook for an hour. These can be refrigerated and reheated. Serve warm...the garlic pops right out and is yum on challah!
How many to make? If it's just dh and me I make one or two, if we're having let's say 6 people I make 3 or 4.
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Dev80
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Thu, Jul 28 2011, 12:20 pm
| Shopmiami49 wrote: | | Dev80, if you keep the pit in the guacomole, it should be fine the whole Shabbos. It won't turn brown that way. |
that trick never works for me, sometimes I'll even put in a few pits and make sure to wrap tightly in plastic, it just doesn't taste right the next day. thanks though if it works for others thats good too
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mfttherapy
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Thu, Jul 28 2011, 12:21 pm
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I have always heard there is a bug problem with using fresh dill, so even when I use it in soup I only use it in those "kosher bags". I am wondering if you have heard something different, or if there is a way to check/use fresh dill. I would love to make a dill dip.
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Dev80
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Thu, Jul 28 2011, 12:28 pm
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I live in Israel so all I've seen are the "kosher bags" (which still need to be checked but aren't infested or anything like that). Do they sell it like that in America?
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mfttherapy
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Thu, Jul 28 2011, 2:14 pm
Not sure. I do my shopping on Wednesdays so I will check next week. How do you check it? There are so many really thin pieces?
Sorry to go off track, I know this forum is about dips 
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Mommy F.
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Thu, Jul 28 2011, 2:20 pm
I love this thread! thanks for the great recipe ideas!
it's especially good for the 9 days . . .
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ElTam
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Thu, Jul 28 2011, 3:15 pm
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I use fresh dill. I just wash it very well and then check closely. For the record, I have never found bugs in dill, but plenty in basil and other fresh herbs.
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