Instructions: Makes 1 cup

Preheat the oven to 350. With a large knife, cut off the top 1/2 inch from each garlic bulb. Place the garlic heads in a small baking dish. Add the stock, thyme, and rosemary. Cover tightly with aluminum foil. Bake for 1 1/2 hours, or until the heads are soft and slightly browned. Let cool to the touch. Squeeze the soft garlic out of the sliced open top. Store in airtight container in the refrigerator for up to 1 week.

NOTES : This staple is indispensable for our oil-free cookery. The soft slightly caramelized cloves of garlic add both depth of flavor and, when pureed, creamy texture to many dishes. Keep this on hand to blend into soups, pasta sauces, and condiments.

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