Recipe of the week 03/24/10

ROASTED GARLIC

Ingedients:
1 pound garlic (6 to 8 heads)
coarse salt and ground pepper
1 tablespoon dry Italian herbs
1/2 cup extra virgin olive oil

Preparation:
Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic heads, exposing as many cloves as possible. Arrange garlic heads, cut side up, in a 8 or 9 inch square baking dish. Season garlic with salt and pepper and sprinkle with herbs. Slowly pour olive oil over each head, let it soak into and around the cloves. Cover dish tightly with foil and roast until cloves are golden, completely soft about 1 hr. From the bottom up squeeze each head to push out cloves. Transfer garlic to an airtight container. (garlic will keep, refrigerated up to 2 weeks) Roasted Garlic can be added to creamy dressings, vinaigrette or dips.