Garlic, Roasted

Cut off the top of the head of garlic and pull away any papery skin. Trim ½” from top of most cloves. Pour 1/8” milk into a shallow plate or bowl, place garlic cut-side down in milk; cover garlic w inverted bowl, and microwave on low for 5-10 min, depending on number of heads. Roast at 350, cut side up. Basting w milk and a little olive oil for thirty minutes. OR: put on piece of foil and sprinkle w 2T olive oil. Wrap it up and bake at 350 for 1 hour or until tender. OR: Peel without crushing and thinly slice lengthwise as evenly as possible. Cook garlic in olive oil in a 12-inch nonstick skillet over moderately low heat, stirring occasionally, until just golden,7 to 10 min. Transfer to a bowl (Garlic will crisp as it cools) OR: cut top from 1 head; place in microwavable bowl w 1 T water. Drizzle 1 tsp oil over garlic; sprinkle w s&p. Microwave on 50% power in 3-minute intervals until tender, about 6 minutes.