SC - for bread-smearing

[Decker, Terry D.]

>the roasted garlic is also yummy all by itself- and you don't have to have
>one
>of those fancy roaster thingies, I just use a covered corningware dish.
>take most of the husk off the head of garlic, trim the top a bit, drip a nice
>bit of olive oil over it, sprinkle a bit of salt and pepper, vinegar or other
>herbs optional(rosemary is nice).  Bake in a covered dish at 250 for an hour
>or so- when the cloves start bursting out the top of the husks it is done. 
>you can try to be neat and pull the cloves out with a little fork, or you can
>just pull off the husked cloves and squeeze them onto the bread like little
>condiment packages.
>this is definitely happy food.
>-brid

Try standing them in some chicken broth while you roast them.  It is a
technique I got from the now defunct Portobello Road Restaurant.

Bear
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