March 23, 2007 | Condiments, Technique
I discovered a quicker way to roast large batches of garlic. Buy already peeled garlic (available in either bags or jars in the produce section) or peel your own. Put whole cloves in an skillet or pot and add olive oil so that it just barely covers the cloves. Heat over medium high heat until the oil begins to sizzle the tinest bit, then reduce heat and cook until garlic is soft and light brown, about 30 minutes. Let cool slightly, then store the garlic along with the oil to keep it submerged in a covered glass jar in the refrigerator. Lasts for weeks, and the result is both gorgeously roasted garlic and fragrant garlic oil.