It’s all Rebecca’s fault. She taught me this trick in her ajvar post last year.
For perfectly roasted garlic, turn off the oven. Put garlic cloves, salt, pepper, olive oil in a foil pouch. After cooking whatever it may be that you are cooking in a hot oven, turn off the oven and put the foil packet in it.
You will get lovely soft roasted garlic, you know, the kind that sells at that $7.99 a pound Mediterranean bar at Wegmans.
These are so good on garlic bread, in pasta sauces, on pizzas, in pesto, on lamb.
They are so easy to make, and a jar of them in the refrigerator will get used quite quickly. I did this batch with CSA garlic. For the rest of this fall, my garlic from my garden will be used this way.
So, turn off that oven and roast garlic. And thank Rebecca for the recipe. By the way, I use her preserving pages religiously when I am putting up foods. Thanks, Rebecca!
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