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| Baked Garlic | ||
| I was buying 3 lb containers of peeled garlic cloves at
my buyers club, but they'd go bad before I could put a dent in them. So
now, I immediately roast most of the garlic cloves and keep them in a bag
in the freezer and use in recipes later. You can also do this with many
heads of garlic separated into cloves and peeled.
Cover a cookie sheet (with a little lip) with one layer of peeled garlic cloves. Sprinkle them with herbs like thyme, oregano, basil, salt and pepper. Pour one can of chicken or vegetable broth over them (slowly so as not to wash off all the herbs). Bake them in about a 400° oven until they are soft, browned, carmelized and sticky, about 30-45 minutes. Let cool. Store in a plastic zip-lock bag in the freezer. They're easy to pull apart even when frozen.
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