Okay so this pantry staple is not what you think it might be. Thomas isn't making "garlic crank" to sell out in front of The Wooden Spoon here in Chicago, catering to hard-up chefs sans condiments. I came up with this idea a few years ago since we purchase a 4 lb bag of peeled garlic at Costco once a month and there are times when we don't finish it.
INGREDIENTS
3 lbs peeled, whole garlic
1/2 olive oil
1 tsp salt
1 tsp black pepper
PREPARATION
Pre-heat oven to 350 degrees. Place a 13x9x2 or deep dish pizza pan on the counter.
1. Place all ingredients - garlic, oil, salt and pepper, in the baking pan.
2. Cover with aluminum foil and place in oven on middle rack. Bake for 1 hour at 350 degrees.
3. Remove from oven and let cool slightly - about 15 minutes.
4. Place roasted garlic plus any oil in the pan in a food processor and pulse for 30 seconds until smooth.
5. Use a small spatula or a serving spoon and place about 3 tablespoons on a large square of plastic wrap (about 8" x 8". Twist bag and place in a plastic container (do not stack the dime bags).
6. Freeze and them remove from plastic container. Place in plastic zipper bag for storage up to 6 months.
Variation: use an old plastic or metal ice cube tray for freezing the roasted garlic paste, then place in plastic zipper bag.
Use in soups and sauces or thaw and blend with cream cheese and spread on crackers for hors d'oeuvres.
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