I love and love garlic! I think I have to put garlic in every dish I make to achieve that flavor I have always looking for while I’m cooking. More often than not, I put them in mashed potatoes, or use them as infuser for olive oil. You can find the recipes for those two here.
Here is what I do:
Depending what you want to make, you would need 2-3 garlic bulbs
small shallow dish
3-4 tbps olive oil or canola oil
Cut the tip of garlic bulbs with knife. Pour oil in the shallow dish then dip the garlic (the open side where you cut down onto the oil), and leave it for about 15-20 minutes or until the oil is almost all absorbed.
Meanwhile, heat oven to 350F. When ready, warp the garlic bulbs in the aluminum foil. Put in the heated oven for about 45 minutes to 1 hour.
Let garlic bulbs cool. Now, some people say that it’s easier to peel the garlic bulbs while they are hot. They say, it’s easier and prevent the sticky, gooey mess. You can do that. But, I choose to cool them down then I pinch the edge of cloves to squeeze the garlic until the flesh all comes out. I think this way is simpler.
Well, that is it. You are done with your roasted garlic and ready to use!