Roasted Garlic in Herbed Oil

The inspiration for this dish was a four-foot-long double braid of Argentinean garlic that hung on the wall of my Antarctic kitchen. It is really more method than recipe, as much depends upon mood, pan size, and the herbs you have on hand. These proportions fit nicely into a small cast-iron skillet—feel free to ad lib with the herbs. I use fresh instead of dried when available, and once on a whim in Antarctica, I added a handful of the cranberries the Russians had given me. I like to keep t