Grab your favourite tiny Corningware type dish. I like my tiny round Corningware dish that has a rubbery resealable lid (not for use in ovens)
Grab whole heads of Garlic. Chop the tops off, cutting off about 1/4-1/2 inch to expose the flesh of each little clove. (it's ok if there's one or two tiny cloves hiding, don't get too OCD over this)
Place the heads of garlic cut side up in one layer in the dish. My tiny Corningware dish holds about 2-3 heads squished in tight. Pour about a Tablespoon or so of your favourite EVOO over each head.
Wrap the dish tight with tin foil and slow roast in a 300F Oven for an hour or so-At least until your whole house suddenly starts smelling delicious. Turn off the oven and let the dish stay in the oven until it comes to room temperature.
Cover with the proper lid and keep in the fridge until you're ready.
You'll find the oil will solidify in the dish.. once it comes to room temperature, you'll see it liquifies. This oil is liquid gold! Add it to anything that calls for oil, only this stuff will taste garlicier!
To extract the sticky, tasty cloves from the heads, you can use many methods:
- I use this method the most: you can pick out each clove, one by one with a fork
- I'll use this method when I'm down to the last couple cloves. Many people prefer this method: turning the head upside down, squeeze the head "toothpaste" style and all the gorgeous cloves will ooze right out
Add it to a fresh batch of mashed potatoes with butter and cream!
Add it to any pasta dish!
Add it to your next salad dressing!
Use it on your next garlic bread!
Make it into a compound butter!
Use your imagination!
Whatever you decide to do with it, keep me posted! I'd love to hear your ideas!!!