Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Roasted Garlic


3 whole heads of garlic

1/4 cup olive oil

2 tsp kosher salt


Preheat oven to 350.

Remove the outermost layers of the skin on the garlic heads. Cut the tops off so that the cloves are exposed and place in a shallow baking dish

Heat olive oil over high heat 1-2 minutes. Stir salt into the oil and pour oil directly over the tops of the garlic. Cover the garlic with foil and bake 30 minutes. Remove the foil and bake an additional 8 minutes.

Remove from the oven and cool the garlic.

To remove the roasted garlic cloves, gently squeeze the bottom of the head and the garlic should come out easily.

Place roasted garlic cloves on a cutting board, and— using the flat side of a chef’s knife— smash the garlic into a puree.

Yeild: 1/3 cup garlic puree

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more


Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more