Roasted Garlic.html

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  18     <h1>Roasted Garlic</h1>
  19    <div class="contents">
  20 <dl>
  21 <dt>
  22 <a href="#sec1">Ingredients</a>
  23 </dt>
  24 <dt>
  25 <a href="#sec2">Directions</a>
  26 </dt>
  27 <dt>
  28 <a href="#sec3">Notes</a>
  29 </dt>
  30 </dl>
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  35 <h2><a name="sec1" id="sec1"></a>
  36 Ingredients</h2>
  37
  38 <ul>
  39 <li>1 or 2 heads of garlic</li>
  40 <li>Two tablespoons of olive oil</li>
  41 </ul>
  42
  43
  44 <h2><a name="sec2" id="sec2"></a>
  45 Directions</h2>
  46
  47 <ol>
  48 <li>Preheat oven to 400°F</li>
  49 <li>Separate the cloves of the garlic heads; leave the skin on the
  50 individual cloves (only removing lose bits of skin).</li>
  51 <li>Put onto a piece of aluminum foil and throw a tablesoon of olive
  52 oil on top of the cloves.</li>
  53 <li>Rub the olive oil over the cloves</li>
  54 <li>Turn the foil into a pouch and roast in a preheated 400°F oven for
  55 an hour</li>
  56 </ol>
  57
  58
  59 <h2><a name="sec3" id="sec3"></a>
  60 Notes</h2>
  61
  62 <p class="first">The roasted garlic bits keep for a few days in the fridge so there
  63 isn't really any reason to roast less than a full head of
  64 garlic. Obviously you can throw some spices in if you want, but I
  65 usually just roast the garlic because I use it in heavily spiced
  66 things anyway. Don't try to roast more than two heads worth of cloves
  67 in a bunch, but naturally you can throw a bunch of pouches into the
  68 oven if you have a need for an absurd amount of roasted garlic.</p>
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  99 <p class="cke-timestamp">Last Modified:
 100     December  1, 2019</p>
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