For the Pan Roasted Garlic: (makes about 5 tablespoons)
Crush heads of garlic to release cloves, remove skin and rough bottom edge
Reserve 2 cloves garlic to the side for use in spinach
In a small stock pot add garlic cloves and just enough water to cover
Cook (blanche) garlic cloves in water until all the liquid is evaporated, stirring or tossing for the duration of cooking
Pour 1 ½ tablespoon olive oil over cooked cloves and continue cooking until caramelized. Toss or stir cloves several times during cooking, to keep from burning. Remove from heat after cloves are a soft brown color, should take about 5 minutes
Remove garlic cloves from oil and place in a small food processor, leave oil in saute pan. Blend cooked garlic cloves until a fine paste, remove from processor and set aside until ready to use