ROASTED GARLIC AND GARLIC OIL

MAKES ½ CUP

Roasted garlic is a magical ingredient that lends flavor to everything. This recipe is perfect for pizza toppings, but you might just find yourself adding it to mashed potatoes, pasta dishes, stir-fry creations… the list goes on. When you make your own roasted garlic, you get a two-for-one special: the garlic itself, and the oil it cooked in. The oil is just as magical as the garlic and imparts deliciousness to everything it touches.

1 head of garlic

¾ cup canola oil

4 tablespoons olive oil

1. Position a rack in the middle of your oven. Preheat the oven for 15 minutes at 350°F. You don’t need to use your Baking Steel for this recipe, but it certainly won’t hurt to have it in there.

2. Peel a head of garlic into cloves. Place in a roasting dish and cover with the canola and olive oils.

3. Roast in the preheated oven until the garlic is golden brown. Strain out the garlic and save the oil. Now you have garlic oil; you’re welcome! Store the roasted garlic for 4 to 5 days in the fridge; the garlic oil will keep for up to 6 months.