Roasted Garlic

his recipe is a precursor for a bunch of other ones, and I always like to have a bunch of roasted garlic in the fridge in case I need it. It's pretty simple.

Here's the list of ingredients:

• A couple of whole heads of garlic
• A few tablespoons of olive oil

Begin by peeling the garlic a bit. Just remove any loose skin and generally clean them up. It's easier to do it now than after it's roasted, and the skin will not end up in whatever you're using the garlic with. When you get them cleaned up, use a knife (serrated is best, like a bread knife) and cut the tops off each head of garlic.

Put the garlic in a pan lined with foil, and drizzle the garlic with the olive oil. Fold up the foil, and put in an oven heated to 350F for 25-35 minutes, or until the garlic looks golden brown. Remove and let cool. You can get the garlic out by just squeezing the clove - it should be all oozy and stuff at this point.

Roasted garlic has a mellow flavour. I'll eat a couple of cloves at a time, no problem. Refrigerate until you need it.

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