Roastedgarlicpate Recipes

Steps:

• Preheat oven to 375°.
• Remove any loose papery skins from the outside of the garlic heads; cut off the top 1/3 of the heads to open the cloves; set aside for another use; place the heads in a small baking dish, cut sides up; pour olive oil over them and sprinkle with salt and pepper.
• Cover the dish tightly and bake until 3/4 done, about 45 minutes; uncover and continue to bake another 15 minutes or until the cloves begin to pop out of their skins and brown; cool.
• Squeeze the cloves out of their skins into a bowl; add the oil from the baking dish and mix well, forming a paste.
• Store, refrigerated, up to one week.

Steps:

• In a large saucepan saute the onion in the olive oil over medium-high heat until soft and lightly golden, 4 to 6 minutes. Add the minced garlic and cook, stirring, for 1 minute. Add the tomato paste, salt, balsamic vinegar, hot sauce, crushed red pepper, Italian seasoning, and basil, and cook for 1 minute. Add the tomatoes, crushing with your hands as you place them in the pan, and their juices. Stir to combine well and bring to a boil. Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.
• Add the roasted garlic cloves and stir to combine. Continue to simmer for 30 to 45 minutes longer, or until the flavors have come together.
• Serve over pasta of choice.

Steps:

• Preheat the oven to 400°F.
• Make a packet out of a piece of foil by folding it in half, then making small folds along two of the open edges.
• Add the garlic, salt and oil to the packet. Fold the open side a few times to seal.
• Bake until the garlic is very soft and golden brown. In my oven, this takes about an hour.
• Once the garlic is done, remove from the oven and let cool slightly.
• Place garlic in the food processor, and process until it is a smooth paste.
• Place in a seal-able container and store in the refrigerator.

Steps:

• Preheat a grill, or preheat the oven to 400 degrees F.
• In a bowl, mix together the meat, salt and pepper, and Roasted Garlic Paste.
• Using your hands, form 4 individual burgers. Wrap in plastic wrap and refrigerate until ready to grill.
• Cook the burgers over a hot fire or roast in the oven until desired internal temperature is reached, about 160 degrees for medium.
• Split each loaf of levain bread and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast.
• Place the burger in the bread and serve with garnishes.
• Combine the garlic and oil. Bring to a boil and then reduce heat to medium. Simmer until garlic is brown and soft. Smash garlic with the back of a spoon; keep some chunks.
• Mix all ingredients together. Cover and refrigerate.
• Heat a large skillet over high heat. Add the olive oil. When the oil is hot, arrange the mushrooms in a single layer. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms and continue to cook over high heat for about 5 minutes.
• Add the butter. Continue to cook, stirring occasionally, until the mushrooms are beautifully browned, about 2 to 3 minutes. Season with salt and pepper and add the shallots and garlic. Saute until the garlic is lightly browned, about 2 minutes. Add the thyme. Add the wine, reduce the heat slightly, and simmer until the mushrooms are glazed with the sauce. Add the parsley, transfer to a warmed bowl, and serve immediately.

Steps:

• Preheat the oven to 375 degrees F. Peel the outermost layers of skin off the heads of garlic. Cut off the top third of each head to open the cloves. Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt and pepper. Cover tightly, place in the oven and roast until about 3/4 cooked (about 45 minutes).
• Uncover and return to the oven until the cloves begin to pop out of their skins and brown (about 15 minutes). Let cool. When cool enough to handle easily, squeeze the roasted garlic into a small bowl. Press firmly against the skins to extract all the sweet roasted garlic you can. Add the oil from the baking dish, the Parmesan cheese, rosemary and a pinch of gray salt. Mix well until a paste forms. Store tightly covered in the refrigerator for up to 1 week.

Steps:

• Roasted Garlic Paste: Preheat oven to 375°.
• Remove any loose papery skins from the outside of the garlic heads; cut off the top 1/3 of the heads to open the cloves; set aside for another use; place the heads in a small baking dish, cut sides up; pour olive oil over them and sprinkle with salt and pepper.
• Cover the dish tightly and bake until 3/4 done, about 45 minutes; uncover and continue to bake another 15 minutes or until the cloves begin to pop out of their skins and brown; cool.
• Squeeze the cloves out of their skins into a bowl; add the oil from the baking dish and mix well, forming a paste.
• Store, refrigerated, up to one week.
• Burgers: Mix the hamburger, salt, pepper and garlic; form 2 burgers, 3" thick, to a size that will fit inside the bread with a 1/2" border all the way around.
• Split the 2 bread sections and pull out some of the soft center from both sides to make a nest for the burger; toast the cut sides under the broiler or on a grill.
• Broil or grill burgers to desired doneness; place in bread nest and add condiments of choice.

Steps:

• In a large pan on medium heat, add 2 tablespoons of olive oil. Add garlic cloves and heat, stirring frequently, until all the cloves are at least partly browned and softened.
• Pour roasted garlic cloves and oil from the pan into a food processor. Add salt and process until finely chopped. Scrape down the sides using a spatula as needed.
• While the food processor runs, drizzle in remaining olive oil. Stop to scrape down the sides using a spatula if needed throughout the process. Resume processing, this time gradually adding vegetable stock.
• Gradually add the lemon juice while running the food processor. The mixture will start to turn white. Continue processing, scraping down the sides as needed, until the mixture has the consistency of whipped egg whites.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange potatoes and garlic cloves in a 9x13-inch pan. Drizzle with oil and sprinkle with salt and pepper.
• Bake in the preheated oven until potatoes are tender and garlic cloves are soft, 30 to 40 minutes.
• Remove from the oven. Squeeze garlic cloves to release roasted garlic onto the potatoes; discard garlic skins. Mix potatoes and garlic together.

Steps:

• Preheat the oven to 350°F.
• Cut about a half inch off the top of the garlic bulb.
• Place the bulb in a small baking dish. Drizzle the top with the olive oil.
• Cover the dish with aluminum foil, and bake for 1 hour.
• Set the butter out to soften as you put the garlic in the oven.
• When the garlic is done, let it cool enough to handle. You should be able to just squeeze the cloves out of the husk.
• Put the softened butter and the garlic cloves in a mixing bowl, and mix together until thoroughly integrated.
• To store, scrape the mixture onto a piece of parchment or wax paper, roll into a fat, sausage shaped log, and the twist the ends shut.

Steps:

• Slice the garlic.
• Add salt.
• Begin to crush until salt has dissolved.
• Now add 1/2 tps of Virgin Olive Oil and stir in until it disappears.
• Once the garlic has absorbed the oil add another 1/2 tps and repeat.
• If you keep doing this 3 cloves of garlic will then become a whole bowl of garlic paste.
• It is time consuming but the results pay off.
• Its fantastic as it keeps well and you can use it whenever required for cooking.
• It tastes great on bbq or grilled chicken.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the top off the garlic bulb, exposing the tops of the garlic cloves. Put on a small square of foil, and rub with the olive oil. Season with salt and pepper. Scrunch up the foil to seal in the bulb.
• Roast for 25-30 mins until soft when pressed, and the papery casing is light golden. Leave to cool for a few minutes before squeezing the soft roasted garlic out of their shells. Alternatively, take off all the papery casing and remove the cloves individually.

Steps:

• Wrap each head of garlic in a double thickness of aluminum foil.
• Bake in the middle of a 300F oven until soft, about 40-45 minute Set aside until cool enough to handle, about 15 minutes. Remove foil and separate cloves from the heads of garlic.
• Pinch each clove to remove it from its skin and place in the bowl of a food processor. Add cheese and pepper. Process for 30 seconds.
• With machine running add olive oil until mixture has the texture of softly whipped potatoes.
• Serve with crackers or as a topping for baked potatoes (divine!) or fettucine or linguine.

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.