Recipe courtesy of Norman Van Aken.
- 6–8 bulbs fresh garlic
- Good quality olive oil, to cover
- 1–1½ tablespoons mixture of fresh thyme and rosemary in equal amounts
- 1 bay leaf
- 6 black peppercorns
- Preheat oven to 300 degrees. Cut off tips of garlic bulbs; peel off papery outer skin. Arrange garlic bulbs, root side down, in pan just large enough to hold them fitting snugly. Pour oil over garlic and scatter the herbs onto the oil; add bay leaf and peppercorns. Cover with foil and bake 30 minutes, then uncover and baste. Lower heat to 275 degrees. Replace foil and bake for 30 more minutes. Take bulbs out of oil and put in pan to cool or serve warm. Spread onto bread or matzah during Passover or serve in salads.
- Recipes reprinted with permission from Cook, Pray, Eat Kosher: The Essential Kosher Cookbook for the Jewish Soul by Mia Adler Ozair (Feldheim, 2015).