THE CHEF FROM HELL

Roasting garlic is not as hard as you might think!

Ingredients:

• 6 heads fresh Garlic

Note: a head, also known as a bulb,  of garlic is a collection of cloves

1/4 cup Extra Virgin Olive Oil

1 TBS cracked Black Pepper

1 Bay Leaf, crumbled

Cooking Procedure: 

Preheat your oven to 375 degrees

Cut off the tips of the garlic heads

 Peel off the paperlike skin

Arrange the heads of garlic root side down in a shallow baking dish

Sprinkle the the black pepper and salt over the garlic

Drizzle the olive oil over the garlic

Cover the baking dish with aluminum foil and seal tightly

Place in the oven and bake for 25 minutes

Remove the foil from the baking dish

Using a tablespoon, baste the garlic with the olive oil in the baking dish

Cover the garlic once more with foil

Lower the heat in the oven to 300 degrees

Bake for 25 minutes more

Remove the garlic from the oven

Using a pair of tongs, take the garlic out of the oil and  place it in a small bowl to cool

Strain the olive oil in the baking dish through a fine mesh colander and reserve it for future use

Once the garlic has cooled, gently squeeze the cloves of garlic out of the heads (This is similar to squeezing toothpaste out of a tube)

Store the garlic in a tightly covered container until you use it

The roasted garlic will keep in your fridge for about 1 week