GARLIC OIL AND ROASTED GARLIC CLOVES
For garlic lovers. This recipe makes both garlic-infused oil and creamy roasted garlic cloves at the same time. The roasted garlic oil can be used on salads, boiled red skins, baked potatoes, sauteeing, frying eggs, as a finishing drizzle on pasta and pizza, etc. And the cloves are delicious spread on bagels, toast, crackers, eng. muffins, in cooking. You can use already-peeled garlic cloves from the grocery store.
Provided by Kathy228
Categories Spreads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Into a small, tall, glass or ceramic oven bowl, place a cup or more of peeled garlic cloves. Cut off the little 'button' stem end of the clove.
- Cover garlic with a mild olive oil. Cover bowl with foil and poke several vent holes.
- Put in 350 degree oven for 30 minutes or til cloves are slightly golden and can be pierced with a fork but not mushy.
- Remove from oven and when cool enough to handle, pour the oil into a carafe (strain if desired); and save the cloves in a glass jar with a lid. I use a cleaned-out clam juice bottle for the oil.
Nutrition Facts : Calories 352, Fat 36.1, SaturatedFat 5, Sodium 4.6, Carbohydrate 7.5, Fiber 0.5, Sugar 0.2, Protein 1.4
ROASTED GARLIC OIL
This recipe yields 2 incredible items. One is the listed garlic oil, the other is lots of roasted garlic. Search away if you can't think of what to use the roasted garlic in. I use the oil in just about everything that I want to have a nice garlic flavor. Great in salad dressings. A couple of tips here. First, don't waste your money using high end extra virgin olive oil. Just use the plain old olive oil. Second, if you can find it, use the already peeled and processed garlic cloves. I'd rather pay extra for someone else to do that, than peel 2 pounds of garlic by hand.
Provided by ROV Chef
Categories Sauces
Time 1h5m
Yield 1 quart oil
Number Of Ingredients 2
Steps:
- Preheat oven to 250°F.
- Place garlic in a deep casserole dish and cover with oil. Add extra if needed to cover all the garlic. don't use as much as called for if it won't all fit in your dish. This is not an exact recipe here. The main thing is that all the garlic is covered with oil.
- Cook in the oven until the garlic is soft and squishy.
- Remove from oven and let it cool a bit.
- Remove garlic from the oil and set aside. Let the garlic cool completely in the fridge before you cover it.
- Pour oil through a coffee filter and into a shallow pan and let it cool in the fridge before you bottle it.
- Keep refrigerated and use the oil soon.
- The garlic can be frozen if you want to hold on to it for awhile, but it will break down when it's thawed. I like to puree it into a smooth past and use it that way.
- BE ADVISED! SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
- To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning. SANITIZE EVERYTHING THAT WILL COME IN CONTACT WITH FOOD!
- I can't stress this enough. Botulism is nothing to mess around with. I have never had a problem with my flavored oils. Always smell them before you use them. If there is any doubt about the quality, TOSS IT! You can't be too careful.
- Be careful and enjoy.
ROASTED GARLIC
Provided by Food Network
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Slice off 3/4-inch from the pointy end of the garlic to expose a bit of each clove. Place garlic heads in center of a square of aluminum foil, cut side up. Sprinkle on a few drops of water, drizzle on the olive oil, and sprinkle on the salt and pepper. Pull corners of foil up to enclose and fold over to seal. Place package in oven and roast 50 to 60 minutes, until garlic cloves are soft and golden brown. Remove from oven and allow to cool. Squeeze out garlic pulp by squeezing head in half over a bowl. Spread on bread, use as base for dip or dressing.
ROASTED GARLIC OIL AND ROASTED GARLIC
Provided by Norman Van Aken
Categories Condiment/Spread Garlic Roast Thyme
Yield Makes 2 2/3 cups garlic oil and 1/2 cup garlic mash
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees.
- Put the garlic heads cut side down in a small casserole or ovenproof pot and pour the olive oil over them. Add the thyme and pepper. Cover with a lid or foil and bake for 45 minutes to 1 hour, until the garlic is soft enough to mash.
- Remove garlic from the oil and set aside.
- Strain the oil into a bowl and let cool, then pour into an airtight container. The oil will keep for at least a month. To make the garlic mash, squeeze the cloves out of their papery husks into a bowl. Mash the roasted garlic with a fork. Store mash in an airtight container in the refrigerator for up to 1 month.
OIL-POACHED-GARLIC PUREE AND ROASTED-GARLIC OIL
This process for preparing garlic yields two culinary treasures; a rich-tasting puree that can be enjoyed on it's own or used as a cooking ingredient as well as an infused oil. Serving size is indicated in the directions for both puree and infused oil. From the book "EatingWell in Season" and posted for ZWT5.
Provided by kitty.rock
Categories Very Low Carbs
Time 2h45m
Yield 2 cups oil, 8 serving(s)
Number Of Ingredients 4
Steps:
- Bring 4 cups of water to boil in a medium saucepan.
- Remove from the heat, add the separated but unpeeled cloves of 4 heads of garlic, stir to submerge the cloves, cover and let sit until the garlic skins are softened and cool enough to handle, about 50 minutes.
- Strain the garlic, discarding the water, remove the skins and cut off the hard nub where the clove was attached to the head.
- Place the garlic, canola oil and EVOO in a medium saucepan; bring to a gentle simmer over medium-low heat.
- Reduce the heat to low and maintain a very gentle simmer (it may be necessary to slide the pan to the edge of the burner). Simmer until the cloves are golden and very soft when pressed with a fork, 40 to 50 minutes. Let cool for 30 minutes.
- Transfer the cooled garlic to a sieve to drain, reserving the oil. Transfer the garlic to a food processor and puree until smooth, scraping down the sides occasionally. Store the puree and the oil separately in the refrigerator.
- NOTE: makes 1/2 to 2/3 cup puree (depending on the size of the garlic) and 2 cups garlic-infused oil.
ROASTED GARLIC
Roasted garlic is great served with bread, crackers or apples. People can peel off a clove of the garlic and literally squeeze the garlic out of it's shell onto their bread or cracker. Delicious!
Provided by Becky
Categories Side Dish Vegetables
Time 1h5m
Yield 15
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 12.3 g, Fat 2.9 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 6.4 mg, Sugar 0.4 g
ROASTED GARLIC AND ROASTED GARLIC OIL
Provided by Sam Talbot
Number Of Ingredients 2
Steps:
- In a large saucepan, heat the oil over low heat. Once the oil begins to shimmer (be careful not to let it boil), add the garlic cloves. Cook the garlic uncovered for 1 hour and 15 minutes, or until the cloves are easily mashed with a fork. Store the cooled oil and garlic cloves in a covered container in the refrigerator for up to 2 weeks.
ROASTED CAULIFLOWER WITH GARLIC CLOVES
I love this recipe! You can also do this with asparagus, but use less garlic and reduce the cooking time.
Provided by Andtototoo
Categories Cauliflower
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees.
- Meanwhile, wash the cauliflower and break into florets.
- Take the heads of garlic and peel the individual cloves.
- Leave the peeled cloves whole.
- Put the cauliflower and the garlic cloves on a large cookie sheet with sides.
- Add the olive oil and generously sprinkle with salt and pepper.
- Mix well.
- If your cauliflower is really large, you might need a couple more Tablespoons of oil.
- Try and spread the cauliflower to a single layer.
- Bake for 10 minutes.
- Stir.
- Bake 5 more minutes and stir.
- Bake 5 more minutes and stir for a third time.
- You need to keep stirring every 5 minutes another time or two.
- The cauliflower tastes best when the garlic cloves and the smaller florets have browned.
- Notes:.
- A. I frequently make this with potatoes, but use a Martha Stewart tip for potatoes and put the baking sheet into the oven to preheat along with the oven. Mix the potatoes, garlic, oil, salt and pepper in a large mixing bowl. Sometimes I will add a dash of thyme, fennel, or rosemary. After the oven is preheated, remove the baking sheet and add the potatoes to the baking sheet--they will sizzle. This tip leads to potatoes that are a little bit more brown than they would normally be when following this recipe.
- B. I often like to buy whole peeled garlic cloves from Costco. They go bad fairly quickly, so I keep them in the freezer and just pull out what I need each time.
Nutrition Facts : Calories 288.7, Fat 19, SaturatedFat 2.7, Sodium 91.2, Carbohydrate 27.1, Fiber 6.4, Sugar 5.8, Protein 7.9
ROASTED GARLIC CLOVES
Many cooks know -- and love -- garlic for its pungency and bite. But when roasted, this aromatic reveals a much softer side. Mellow, earthy, and sweet in nature, roasted garlic is a welcome addition to a variety of dishes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 28
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees. Separate garlic cloves (do not peel); arrange with thyme on a small piece of foil. Drizzle with oil. Seal garlic in foil to form a packet.
- Roast garlic until soft and golden, about 1 hour. Remove garlic from foil, and let cool slightly before using.
ROASTED CAULIFLOWER & 16 ROASTED CLOVES OF GARLIC
I find it totally amazing, that children and men ALL LOVE THIS RECIPE! As for the Female of our species we just love this for the flavor and the health benefits it brings our families. Roasted brings out a wonderful sweetness in this dish. The Garlic is roasted to a tan color is creamy good. You can just pop them in your mouth. Or you can spread them on your florets or fresh bread. Just be sure to scoop up some of the rosemary, olive oil and black pepper that may have escaped to the bottom of the dish. For Halloween check out Recipe #396674 version of my recipe.
Provided by Rita1652
Categories Cauliflower
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix oil, rosemary, salt, pepper and garlic together.
- Toss in cauliflower and place in a large casserole dish in one layer.
- Roast in a preheated oven at 450 degrees for 20 minutes; give a toss and bake for 10 more minutes.
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