From Jan Duprey, Best Cook in Town, May/June 2008. You’ll use this accompaniment in all kinds of dishes. Jan’s favorite: Spread it on Italian bread, add some shaved Asiago cheese, and bake, for a strong, flavorful treat.
Ingredients
1 quart (4 cups) peeled, whole garlic cloves (about 8 heads)
1 cup oil, equal parts olive and canola
1 cup water
Kosher or sea salt and freshly ground black pepper, to taste
Instructions
Heat oven to 400°. In a medium baking dish, toss all ingredients together and cover with foil. Bake 1 hour, or until garlic cloves are soft and slightly browned. Remove foil and let cool. Pour into a jar and refrigerate until ready to use, up to 3 weeks.
