Roastedgarlicherbgravy Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Cut the top quarter off the top of the garlic bulbs. Place them in a pie pan and drizzle the tops with the olive oil. Sprinkle with salt and pepper. Cover them with foil and bake until the garlic is roasted and soft, about 45 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Cut top from each head of garlic, exposing the cloves. Place heads of garlic (cut side up), on a piece of heavy duty aluminum foil. Pour olive oil over them, and top with thyme springs. Season with salt and pepper. Wrap the foil tightly. Place in a small ovenproof pan, and bake until the cloves begin to pop out, about 1 hour. Remove from the oven and cool.
• To remove the cloves, open the foil and squeeze the lower part of the head of garlic. In a small bowl, mash the cloves to form a paste. (At this point the paste can be used or stored in the refrigerator or freezer.)
• Add butter and chopped thyme to the bowl, stirring to combine. Season with salt and pepper, to taste.
• Toast both sides of the bread, using a hot grill, grill pan, or broiler. Spread the roasted garlic butter paste onto the toasted bread. Serve immediately.

Steps:

• Preheat oven to 350°F. Cut top 1/4 inch off heads of garlic to expose cloves. Place garlic in small baking dish. Add oil and sprinkle with salt and pepper; toss to coat. Turn garlic cut side up. Cover tightly with aluminum foil. Bake until garlic skins are golden brown and cloves are tender, about 55 minutes. Cool. Squeeze garlic cloves from skins.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
• Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

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.

Steps:

• Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
• Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
• Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
• Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
• Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
• Preheat oven to 425°F (220°C).
• Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
• Transfer to oven and roast, without moving, for 30-35 minutes.
• Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
• Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
• Enjoy!

Steps:

• Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic heads, exposing as many cloves as possible. Arrange garlic heads, cut side up, in an 8- or 9-inch square baking dish (make sure garlic heads sit flat).
• Season garlic with salt and pepper and sprinkle with thyme. Slowly pour oil over each head, letting it soak into and around cloves. Cover dish tightly with foil and roast until cloves are golden, completely soft, and begin to protrude slightly from skins, about 1 hour. Let stand until cool enough to handle.
• From the bottom up, squeeze each head to push out cloves (peel skins from any completely enclosed cloves). Transfer garlic and cooking oil to an airtight container. (Garlic will keep, refrigerated, up to 2 weeks.)

Steps:

• In a small oven-safe dish, place the garlic and pour on about 1 cm. of water. Put it in the oven or a toaster oven at 350 until the outside is brown and the innermost cloves are soft,25-30 minute Check after 20 minutes to see if you need to add a little more water- it dries up easily!
• Allow the roasted garlic to cool. Ten slice off the top and squeeze the soft cloves from the skin into a small bowl. Mash the garlic with a fork and set aside.
• Toast the flour in a medium-sized pot, over medium heat, stirring constantly, until fragrant but NOT browned. Vigorously stir in the oil, then the garlic, with a wire whisk and cook for a couple of minutes on low heat, stirring often.
• Stir or whisk in the liquid, soy sauce and herbs, stirring till fairly smooth (There'll probably still be chunks of garlic!) Simmer the gravy for 20 minutes, stirring occasionally. Serve hot.

Steps:

• In the last hour of turkey roasting, scatter the carrots, celery, and garlic in the bottom of the roasting pan.
• In a 3-quart saucepan, bring the stock to a boil over medium heat. Reduce by half.
• When the turkey comes out of the oven, remove the carrots and celery stalks and place them in a blender or food processor. Add the stock and puree until smooth. Add half the garlic cloves, puree, and taste. (Heads of garlic vary in intensity, so it is necessary to check the strength of the sauce as you go). Add more garlic to taste, if desired.
• Stir in the salt and pepper, and just before serving, add the parsley, chives, and savory.

Steps:

• Preheat the oven to 400 degrees F.
• Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.

Steps:

• Preheat oven to 500*.
• In a very large oven-proof bowl, place butter and olive oil.
• Put in oven to melt butter and heat bowl (the bowl needs to be hot when you add the crab).
• Break crab legs apart from body, and break body into 2 sections per crab, but do not remove meat from shell.
• Stir crab into hot butter and olive oil mixture; sprinkle in minced garlic and salt and pepper to taste.
• Toss everything together well.
• Bake for 6 minutes and toss well again.
• Bake another 6 minutes, until crab is heated through and garlic is light brown.
• Remove from oven and top with lemon juice and parsley; toss again.
• Serve from hot bowl with lots of napkins and artisanal French or sourdough bread (such as La Brea Bakery's) to soak up the delicious juices.

Steps:

• Squeeze garlic cloves from their skins into a small bowl. Add the butter, and stir together until smooth.

Steps:

• 1. SEASON MEAT Pat roast dry with paper towels and rub with 2 teaspoons salt. Wrap in plastic wrap and refrigerate at least 1 hour or up to 24 hours. 2. BROWN ROAST Adjust oven rack to middle position and heat oven to 225 degrees. Pat roast dry with paper towels and rub with 2 teaspoons pepper. Heat oil in large ovensafe skillet over medium-high heat until just smoking. Brown roast all over, 8 to 12 minutes; transfer to plate. 3. ROAST BEEF Pour off all but 2 tablespoons fat from pan. Add butter to skillet and melt over medium heat. Cook carrots, onion, and celery until lightly browned, 6 to 8 minutes. Add flour and tomato paste and cook until flour is golden and paste begins to darken, about 2 minutes. Off heat, push vegetables to center of pan. Place roast on top of vegetable and transfer skillet to oven. Cook until meat registers 125 degrees (for medium-rare), 2 1/2 to 3 1/2 hours. Transfer roast to carving board, tent with foil, and let rest 20 minutes. 4. MAKE GRAVY Meanwhile, keeping in mind that handle will be hot, return skillet with vegetables to medium-high heat and cook, stirring occasionally, until vegetables are deep golden brown, about 5 minutes. Slowly whisk in consommé and water, scraping up any browned bits, and bring to boil. Reduce heat to medium and simmer until thickened, 10 to 15 minutes. Strain gravy through fine-mesh strainer into serving bowl; discard vegetables. Season with salt and pepper. 5. CARVE Remove kitchen twine from roast. Thinly slice roast crosswise against grain. Serve with gravy.

Steps:

• Heat oven to 400 degrees. Place garlic cloves in a small baking dish. Drizzle with olive oil, and sprinkle with a pinch of salt and black pepper. Cover the dish tightly with aluminum foil, and bake until cloves are soft and fragrant, about 30 minutes. Set aside to cool.
• Place butter in the bowl of an electric mixer fitted with the paddle attachment; add garlic and remaining salt and pepper. Beat until well combined. Scrape butter onto a sheet of parchment paper or plastic wrap. Shape into a log; freeze until firm, about 20 minutes. It can be stored in the freezer for up to 2 weeks.

Steps:

• Preheat the oven to 400 degrees F.
• Peel most of the papery skin away from the garlic head. Place on a cutting board and cut off the top 1 inch. Discard the top. Place the garlic head on a small sheet of foil. Drizzle with extra-virgin olive oil and lightly sprinkle with salt. Tightly wrap and place on a small sheet tray in case it leaks. Roast until golden brown and soft, 55 to 65 minutes. Remove and let cool slightly.
• Meanwhile in a medium saucepot, combine the chicken stock, thyme, oregano, sage, rosemary and bay leaves. Bring to a simmer and then reduce the heat to low, cover and cook for 30 minutes.
• Add the reserved drippings to the pot. Squeeze in the roasted garlic from the head. Stir and then remove from heat. Strain through a fine-mesh sieve into a medium bowl, pushing the garlic through, then pour the strained stock back into a clean pot. Add in some freshly cracked black pepper and more salt, if needed.
• To make the slurry, combine 1/2 cup of the cornstarch with 1/2 cup cold water in a small bowl. Whisk together.
• Bring the stock back up to a simmer over medium. Slowly whisk in the cornstarch slurry and then bring to a boil to thicken. If the gravy looks too loose, make another slurry with the remaining cornstarch and slowly whisk in a little bit at a time until you feel the gravy thicken. Taste for seasoning. Keep warm until needed.

Steps:

• Preheat oven to 425 degrees. Place garlic in a baking dish, drizzle with olive oil, and cover with foil. Roast until soft, about 40 minutes. Remove from oven; let cool. Squeeze cloves out of skins. Whole cloves can be stored, tightly wrapped, in the refrigerator up to 1 week.

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.

Steps:

• Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, then add flour and cook roux, stirring, until pale golden, 2 to 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 8 minutes. Stir in salt and pepper.