Roasted Garlic

My parents came to visit recently, and whenever they do, they always bring massive quantities of random things, like garlic.  They. Brought. A. Lot. Of. Garlic.  So obviously I have had to eat a lot of the stuff over the last weeks.

It's no secret that I love garlic.  We all know what raw garlic is like - nose-prickling sharp and aromatic.  When you roast garlic though, magic happens and it turns into a sweet, creamy, almost buttery thing.  It breaks down so much during the slow roasting process that you can spread over anything with a butter knife.  This is great for garlic bread, or for adding to any recipe where you would normally add garlic.  I use it in pasta frequently, smeared over good crusty bread, soups, stews, you name it.

BONUS:  Since Halloween is only 3 days away, if you eat this before then, you'll be warding off vampires.  Or will you? 

Actually, the more likely scenario is that you'll be warding off romance with your dragon breath, so maybe save eating this one by itself for a meal with friends and family :)

Roasted Garlic

:: 1 bulb garlic (NOT 1 clove!)
:: 1 tbsp olive oil
:: aluminum foil

Pre-heat oven to 350 degrees.  Chop the top of the bulb of garlic off.  Drizzle olive oil over the the tops.  Wrap tightly in aluminum foil. 

Put garlic in the oven and walk away.  It'll be done when your house starts to smell awesome, about 45-50 minutes. 

Once it cools enough to handle, you can just squeeze the garlic out of the skins and use it for whatever you were going to eat it with.  This will keep for about a week in the fridge.

On another note, has anyone ever tried this method to peel tons of garlic at once?  I hope it works!!