Roasted Garlic

This may not be as in style as it was ten years ago, but it’s still awesome, can improve a great number of things, makes you look like you really can cook up a storm, and happens with almost no effort. What could be better?

1 head garlic
olive oil
salt and pepper
herb(s) if you want: thyme, rosemary, sage

Preheat the oven to 375. Cut about the top 1/3 off the head of garlic – just enough to expose most of the cloves. Place the head in a small dish (a little Pyrex ramekin is a good fit) and add enough water to come about halfway up the garlic head. Season the garlic with salt and pepper. Pour a tablespoon or so of olive oil over it. Toss on some herbs – fresh or dried – if you wish. Cover the dish tightly with foil and pop in the preheated oven. Bake for about an hour. Remove the garlic from the cooking liquid, place it in the foil, separate the cloves somewhat with a fork, and place it in the freezer for five minutes. Take it out and squeeze the cloves from the papery skins onto a plate. Using a fork, mash the pulp with a little salt, pepper, and olive oil.

You can eat this straight if you’re brave and the others around you are willing to do the same. If you are not so brave, add some of it to butter or oil and use it on bread or as a seasoning for just about anything besides breakfast cereal.

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