ROASTED GARLIC
Provided by Food Network
Time 1h10m
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.
CARAMELIZED SHALLOTS
Leftover shallots will keep for several days in the refrigerator and can be used in omelets, pizzas, sautes, and sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Peel shallots and cut lengthwise into 1/8-inch slices.
- Heat oil in a small saute pan over medium heat. Add the butter and shallots. Sprinkle with sugar and add salt and pepper to taste.
- Cook shallots until they begin to brown evenly, then turn heat down to low and continue to cook until very soft, about 10 minutes. Serve at room temperature.
ROASTED GARLIC
Roasted garlic is an easy and affordable way to add a savory boost to almost any meal. The long, slow cooking mellows the garlic's bite and leaves rich, deep flavor and silky texture in its place. Use it to make Roasted-Garlic Bread, Garlic and Chive Dip, or Garlic-Stuffed Roast Chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Yield Makes 2 cups
Number Of Ingredients 4
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.)
Nutrition Facts : Calories 168 g, Fat 11 g, Fiber 1 g, Protein 3 g
CARAMELIZED GARLIC AND GARLIC OIL
I found this recipe in Peter Reinhart's book American Pie. Put the garlic on top of a pizza (try #186393) for a special treat or freeze/refrigerate it to use in other recipes. Save the oil for salads and sauces.
Provided by Scrivener1
Categories European
Time 25m
Yield 150 cloves
Number Of Ingredients 2
Steps:
- Arrange the garlic cloves in a frying pan large enough to accomodate them in a single layer.
- Pour in the olive oil to cover the cloves, about 1 inch of oil.
- Place over medium heat and cook for 10 to 15 minute Stir from time to time.
- Garlic is done when it turns a beautiful golden brown.
- Remove the pan from the heat.
- Using a slotted spoon, place the cloves in a bowl to cool. Return any oil that collects at the bottom to the frying pan.
- Once the garlic and oil have cooled, package the cloves in snack size freezer bags of 20 to 25 cloves.
- Freeze any bags that won't be used in 3 days.
- Transfer the garlic oil to a plastic container, cover and refrigerate. It will keep for several months.
- Makes 150 cloves and 1 cup oil.
- NOTE: You can make a smaller batch by simply adding the desired garlic to a frying pan and covering it with 1 inch oil.
Nutrition Facts : Calories 25.1, Fat 2.2, SaturatedFat 0.3, Sodium 0.7, Carbohydrate 1.3, Fiber 0.1, Protein 0.2
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