Kitchen

[house_cat]

I have two onions caramelizing on my stove this morning. In my opinion, the house smells divine!  My scented candles will have to wait until after the holiday.

BTW, I feel the same about roasted garlic.

[PINKdogWOOD]

@house_cat  My stomach is growling - and it's smell good even to here!  What's your plan with those onions?

[butterfly123]

@house_cat

Something yummy is cooking and I’m on my way to your house uninvited 😊

Did you find butter on sale? It’s $1.77 where I live. I will bring a case with me. 

[freakygirl]

---

@house_cat wrote:

I have two onions caramelizing on my stove this morning. In my opinion, the house smells divine!  My scented candles will have to wait until after the holiday.

BTW, I feel the same about roasted garlic.

---

lol! i cannot agree more strongly!

[house_cat]

@PINKdogWOOD

Some of them are for my mashed potatoes and some are for my make-ahead gravy.

@butterfly123

I found it for $2.99, had to buy five, but that's fine with me.  I haven't seen it cheaper than that around here.

[butterfly123]

@house_cat

I’m happy you found butter on sale. You will use it with your gourmet cooking and baking you do. I have a joke for you.

[house_cat]

@butterfly123

That is funny!

[GingerPeach]

Mmmm, you are so right, @house_cat - and honey-roasted garlic is even yummier (both scent-wise and eating-wise).

[house_cat]

@GingerPeach

How do you make honey roasted garlic?

Do you simply drizzle some honey over it when roasting?

[GingerPeach]

@house_cat

I first learned it from this recipe from Amy Thielen on the Food Network.  Now I sometimes just make the garlic all by itself.  Here's the whole recipe with the garlic instructions at #2 and #3.

Swiss Chard with Honey-Roasted Garlic (Amy Thielen)

Ingredients

2 heads garlic

2 teaspoons honey

1 teaspoon plus 1 tablespoon extra-virgin olive oil

3 tablespoons salted butter 

2 tablespoons pine nuts 

2 bunches (almost 2 pounds) Swiss chard, stripped of stems and cut into 1-inch pieces (10 cups)

Fine sea salt and freshly ground black pepper 

Directions

1. Preheat the oven to 350 degrees F.
2. Cut the top 1/2 inch off each head of garlic, exposing the cloves. Set the garlic in the center of a square of heavy aluminum foil. Pour 1 teaspoon of the honey and 1 teaspoon of the olive oil over the garlic, replace the tops, and fold up the sides of the foil to make a package, crimping the top tight. Bake until very tender and golden, 40 to 45 minutes.
3. Transfer the baked garlic to a bowl, including all the juices in the foil pouch. When cool enough to handle, remove the garlic heads and carefully pop out the garlic cloves by pushing up from the bottom; try to keep the cloves intact. Add the remaining teaspoon honey and tablespoon olive oil and gently stir to combine.
4. Heat a very wide skillet over medium heat, and add the butter and pine nuts. When they begin to sizzle and turn golden brown, add half of the Swiss chard. Cook, stirring, until the greens wilt, a minute or two. Add the remaining chard. Once all of the chard is wilted, season with salt and pepper, and cook until most of the liquid has simmered off, another 2 to 3 minutes.
5. Add the honey-roasted garlic to the chard, mix very gently to combine, and serve.