Roasted garlic is one of the most awesome condiments you can have in your house. I make it once a year and it never lasts more than a month. It's messy, but easy.
- Get a Big-Ole-Mess of garlic (quantity isn't particularly important, but at least a dozen heads to make it worthwhile.)
- Prepare the heads for roasting:
- Peel off any loose outer layers of skin on the bulb, at least enough so you can make out the individual cloves.
- Using a small, sharp knife, cut off just the tip of each clove, exposing the garlic.
- Put the head on a small square of aluminium foil.
- Drizzle a few drops of olive oil onto the exposed cloves.
- Sprinkle some kosher salt over the head.
- Spritz the head with water from a plant mister.
- Fold the foil up around the head on each side and twist it closed at the top.
- Once you've got a good-sized pan of bulbs, put them in the oven and roast at 250°F for about 2½ hours. You can check the progress by peeking into a bulb. When the garlic turns from white to a caramely brown, it's ready.
- Let the garlic cool to room temperature.
- Wear food-prep gloves if you don't want to smell like roasted garlic for the next two weeks, like your house is already going to.
- Open each of the bulbs.
- Remove the individual cloves from their casing. Sometimes you can do this just by pinching; other times you'll need to peel or cut or pick at the skin to get them out.