Being single on Valentine’s Day bothers us less than bad breath.
In fact, we take it as an opportunity to indulge in the sort of odorous (albeit scrumptious) dishes the dating world staunchly forbids. So we tapped L.A. food blogger Joy Wilson, a.k.a. Joy the Baker, to share the stinkiest recipe in her repertoire (her new cookbook hits shelves February 28).
Tic Tacs not included.
Roasted Garlic Wontons
Makes 30-36 pieces
1 garlic head
3 tbsp. olive oil
1 c. goat cheese
¼ c. fresh parsley, coarsely chopped
3 tbsp. pine nuts, toasted
½ tsp. sea salt
½ tsp. coarse-ground black pepper
30-36 wonton skins
1 egg, beaten
1. Preheat oven to 400°. Peel off outermost layers of garlic head and slice off its top. Drizzle cluster with olive oil and generously sprinkle with salt and pepper.
2. Wrap cluster in foil completely; roast 30-40 minutes or until tender. Cool slightly.
3. In a small bowl, combine roasted garlic, olive oil, goat cheese, parsley, pine nuts, salt, and pepper. Mash garlic; stir until ingredients are evenly mixed.
4. Position each wonton skin sideways, forming diamonds. Brush bottom of each diamond lightly with egg. Place 1 tsp. garlic mixture on each diamond top. Fold each one in half, making triangles; seal and press out air bubbles.
5. Fold each triangle in half horizontally (the filling will double over itself) and bring far edges together to create a tight little pocket. Seal edges with a few drops of egg.
6. In a medium saucepan over medium heat, warm about 2 inches of vegetable oil. Use a fry thermometer to bring oil up to 350°. Add several wontons to oil, being careful not to overcrowd. Fry about 1 minute, until golden brown on all sides. Remove and place on paper towels.
7. Keep finished wontons warm in 200° oven while frying the rest. Best served within an hour of frying.
Joy the Baker Cookbook: 100 Simple and Comforting Recipes is available for preorder online at amazon.com, $13.
Photo: Courtesy of Joy the Baker
|Keep reading for more anti-Valentine’s Day essentials that put flowers to shame.|