About This Blog
This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.
Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...
Thank you and enjoy!
Use a whole clean head of very fresh garlic. Don't even think of making this with old sprouting garlic. Cut off the top quarter of the head. Place root end down in a small roasting dish or ramekin or terra cotta cazuela and drizzle with extra virgin olive oil and sprinkle with a little salt. Add stock or white wine or water to come up 1/4 inch. Add a small branch of thyme or not as desired. Cover tightly with aluminum foil and roast in a 375 F. degree oven for about 30 minutes. Serve warm with bread or toast.