Every once in awhile, a kitchen mistake is serendipitous!
Last night, my son decided to make spaghetti and meatballs and garlic bread, and of course I got enlisted to help. I told him to roast the garlic, assuming he knew to throw a few cloves into the oven. He didn’t.
I came into the kitchen to find some cloves, with skins still on, in a dry skillet on the stovetop. Instead of panicking, I decided to experiment. What if this technique worked? It would be easier and quicker than roasting cloves in the oven for an hour. I put a lid on the skillet and tossed them occasionally for about 5 minutes.
The cloves roasted perfectly! What happened was that the skins turned dark brown and the flesh of the cloves roasted perfectly. All I had to do was let them cool slightly and then squeeze them at the root end and – voila! – the soft roasted flesh oozed out – ready to use!