How To Roast Garlic

ROASTED GARLIC
Preheat your oven to 350. Peel off the outside layers of skin, leaving only one layer covering the cloves. Chop off the top quarter or third of the whole head of garlic, exposing the cloves. Drizzle a little olive oil over the top and make sure you’ve got some on every clove. Wrap the heads in aluminum foil and roast them for 35-45 minutes (or longer, depending on how carmelized you like your garlic and how hot your oven runs). Take them out and let them cool for a bit. To pull the garlic cloves out, insert a knife in the center of the clove to remove.

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Cold Spicy Sai Fun Noodle Salad

It's very easy to "wing" sai fun noodles and to throw them together in a stir fry or hot soup. But here's a recipe for enjoying them cold.
1 6-ounce package dried bean thread noodles (saifun)
6 T. vegetable oil
2 skinless boneless chicken breast halves, finely chopped
18 uncooked large shrimp, peeled, deveined, coarsely chopped
15 garlic cloves, minced
1/2 c. chopped green onions
1/2 c. chopped fresh cilantro
3 T. chopped shallots
3 T. Thai fish sauce (nam pla)*
3 T. fresh lime juice
2 1/2 t. minced seeded Thai chilies* or serrano chilies

Place noodles in large bowl. Cover with cold water; let stand until noodles begin to soften, about 5 minutes. Drain. Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes. Drain. Rinse with cold water; drain.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and shrimp; stir-fry until cooked, about 4 minutes. Transfer to large bowl. Heat 4 tablespoons oil in same skillet over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add garlic-oil mixture to bowl with chicken and shrimp; cool.

Add noodles, green onions and remaining ingredients to bowl. Toss to blend. Season with salt and pepper.
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Serves 4-6
From Bon Appetit Magazine

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