Almost ready for roasting - just needs oil.
I’ve started to really like the method of roasting garlic that Mark Bittman writes about in Food Matters. Instead of slicing the end off of a whole head of garlic, (or a few whole heads of garlic), drizzling the head(s) with olive oil, and roasting, he suggests separating the garlic into cloves and roasting those in the pan. I can’t remember if he recommends peeling the cloves too, but I peeled them. By adding too much oil, (Mark’s idea, not mine), the peeled cloves of garlic don’t get all crusty and you have roast garlic flavoured oil to play with afterwards, but the big benefit of this system is that itn’s no longer necessary to extract the roast garlic from the layers and layers of crusty, oily, garlic skins!
Roasted!
So, what am I going to do with all of this lovely roast garlic? I used some in my Roast Garlic & Fresh Herb Vinaigrette. The rest is in a jar in the fridge right now and will probably become humous.