Baked garlic.

Botanical name: 
Allium sativum

Date: Tue, 30 Jul 1996 20:58:41 -0600
Sender: HERB.TREARNPC.EGE.EDU.TR
From: Tommy Clonts <TCLONTS.EAC.CC.AZ.US>
Subject: Garlic, weeping herbs, alfalfa, stuff

Hi guys...
Recently my mother took us to an italian restaraunt. They had baked garlic. I love garlic, so i got it, and i LOVED IT! Is there anyone who knows how to make it? it was all squishy, and like a paste.

From: Karen Rhoda <Itype.AOL.COM>

Hi, Baked garlic is one of my all time favorites. Simply drizzle a little olive oil over the top of the bulb. Wrap the bulb (or bulbs) in aluminum foil and bake at 325 degrees for 30 minutes. I often spread the "paste" on bread or just eat it as is.

From: Jack van Luik <jackv.PACIFIER.COM>

I break up the bulb into cloves (not even needed actually), sprinkle with a little olive oil (not even needed) and wrap it in alum. foil, bake at 400F for 45 min (can probably do it for less, but it doesn't seem to hurt).
Just squeezing the clove sends the good pasty stuff out, saving having to peel them.

From: Paul Comstock <locator.MYMAIL.COM>

I love baked garlic also, but I am extremely leery of cooking anything in aluminum. It has been implicated in Alzheimers disease and a host of other maladies. I would cook my baked garlic in a glass container with a heavy glass lid.

From: "list <Jenny Stephens>" <v-jstephens.WORLDNET.ATT.NET>

Here's a recipe for Roasted Garlic, Tommy:

2 heads (not cloves) garlic
6 tablespoons olive oil (you can reduce this if you want)
1 tablespoon butter
salt & pepper to taste

Peel away as much of the outer skin on the garlic as possible leaving cloves unpeeled and the head intact. Slice off the upper quarter of the garlic head, exposing the cloves. Place in a small, covered casserole. Drizzle with 3 tablespoons of olive oil and dot with the butter. Spinkle with saltand pepper. If desired, add a sprinkle of fresh herbs for seasoning. Cover and bake at 350 for 35 minutes. Remove from oven and drizzle with remaining olive oil. Return to oven, uncovered, for 20 to 30 minutes more until garlic cloves are soft and easily squeezed from their skins. Serve with crusty bread or as an appetizer. Serves 2.

calories: 452; protein: 2 grams; carbohydrates: 10 grams; fat: 46 grams; cholesterol: 16 milligrams; sodium: 64 milligrams.