Hoss’s Roasted Garlic & Blue Cheese Bread
* Hoss’s Market Recipes originally appeared in a local Missouri News column in the 2000’s
The “Stinking Rose”. Quite a moniker for anything, much less one of the most common and popular ingredients in savory culinary dishes. The ingredient referred to is none other than garlic, which today is pervasive in many forms and incarnations.
It is not only available in the produce section of the grocery store, but also as a dietary supplement used to aid in cholesterol and blood pressure control (I’m no medical expert, so I can’t attest to the veracity of these claims). But how did this bulb evolve to where it is today?
Garlic is a member of the genus allium, as are onions, leeks and shallots. Garlic is believed to be indigenous to central Asia, from whence it was dispersed around the globe. Garlic played a significant role in the culture of ancient Egypt, and is found in some of their Pharaoh’s tombs. It was used by the Greeks and Romans, both for culinary and medicinal purposes.
The word “garlic” apparently comes from two old English words meaning “spear”, for the shape of the above ground shoots, and “leek”, pertaining to the bulb. In addition to its culinary and medicinal values, it was also believed to ward off vampires, demons and the “evil eye”! Quite a powerful bulb.
In reality, garlic does possess some anti-bacterial properties, and was used in poultices to treat wounds as late as World War II. Culinarily, this was about the time that garlic was becoming more widely accepted as an ingredient in American cooking.
Prior to the 1940’s the early “foodies” looked down on garlic as being a lower class ingredient, equating it with the poor immigrant communities that used it so freely. One disparaging reference towards garlic in the 1920’s was “Bronx Vanilla”. But as G.I.s came back from the war with a taste for European cooking styles, the popularity of garlic increased.
Today, garlic isn’t only an ingredient, but sometimes the prominent flavor in a dish. It appears raw, roasted and pickled, in everything from condiments to side dishes and entrees.
Roasted Garlic & Blue Cheese Bread Recipe
1 loaf crusty bread, split lengthwise
Good quality blue cheese, ¼ - ½ lb
2 large heads of garlic
Salt & freshly ground pepper
Preheat oven to 350°F.
Cut top 1/4 inch off heads of garlic (not root end) to expose cloves.
Place garlic in small baking dish. Drizzle with oil and sprinkle with salt and pepper; toss to coat.
Turn garlic cut side up. Cover tightly with aluminum foil. Bake at 350 degrees until garlic skins are golden brown and cloves are tender, about 30-45 minutes.
Squeeze garlic cloves from skins.
Brush bread with oil, bake until toasted, spread blue cheese to taste, bake until slightly melted.
Spread roasted garlic on top and serve
Roasted Garlic and Blue Cheese Bread Wine Pairing:
La Spinette Bricco Moscato D’Asti
A Great pairing with a delicious blue cheese. This vibrant, fresh, and delicately sweet wine can be enjoyed as an aperitif, an afternoon refreshment, or as an accompaniment to Sunday brunch.
Price: $19.99 per bottle
Hoss’s Market offers over 300 different exceptional wines. Our wine experts will help select the prefect pairings for your menu selection. Starting at $9.95 per bottle. Visit our “Dozen and Down” rack for over 40 wines all under $12.99 per bottle.