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Crock-Roasted Garlic*

2 or more heads of garlic
Extra virgin olive oil for drizzling
Fresh or dried herbs such as rosemary, thyme, oregano, or marjoram (optional)

Remove the loose outer papery skins from the garlic heads, leaving the cloves attached. Put the heads, in pairs, on squares of aluminum foil large enough to hold them. Over each 2 garlic heads, drizzle 2 tsp of olive oil. If desired, add one of more herbs. If using dried, crumble a pinch of the herb between your fingers over the garlic. If using fresh herbs, place small sprigs into each packet. Try a 1/2 inch sprig of rosemary, 2-3 2-inch sprigs of thyme, or a 2-inch sprig of oregano or marjoram (or use a combination of 2 or more herbs). Fold the foil around the garlic and herbs, sealing the edges tightly. Place the packets in the slow cooker. Cover and cook on LOW until the garlic is very tender (squeeze a head with your fingers to check for the degree of softness), about 5 hours.

To use the cloves, cut the heads of garlic in half, or simply cut off the pointed end of each head. Squeeze out the cloves. To serve with bread, break the heads into sections and offer one section to each person; squeeze the soft cloves out of their skins. The garlic will keep, refrigerated. for up to 3 days.

Not Your Mother's Slow-Cooker Cookbook