Roasted Garlic
(Off the box the terra-cotta garlic baker came in; it's not credited to anyone, nor does it have a brand name. It just says "Made in Italy.")
6-8 whole heads garlic, depending on size
3 tbsp unsalted butter
3-4 tbsp olive oil
1/2 tsp fresh oregano, chopped (or 1/4 tsp dried oregano)
Salt
Freshly ground pepper
1/4 cup chicken stock
Preheat oven to 300 degrees. Remove some of the loose papery skins from heads of garlic and slice off top to expose the cloves. Trim roots off flat. Arrange heads in garlic baker with cut side up. Dot with pices of butter, dribble with olive oil and sprinkle with oregano, salt and pepper. Add chicken stock to dish, cover with foil and bake 30 minutes. Reduce heat to 275 degrees and remove foil. Bake another hour or longer until tender. Baste every 10-15 minutes, adding more chicken stock to dish if necessary. Serve with crusty French bread.
Serves 4-6
LYNDA SAYS: Yuuuuuuuuum. Needs more seasoning, though -- more salt, if nothing else. But definitely yum. We had this with the fresh herb breadsticks, not French bread; it was lovely.
EMILY SAYS: I thought it was pretty darned good the way it was. It would have been even better with olive instead of canola oil; we didn't have any olive oil on hand. One can just slurp the garlic out of its little clove husks. I can't think of anything else at the moment, besides YUUUUUMMMM.