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Roasted Garlic

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.