Fresh Spinach And Roasted Garlic Custards Recipes

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FRESH SPINACH AND ROASTED GARLIC CUSTARDS



Fresh Spinach and Roasted Garlic Custards image

Another recipe from the October 2006 edition of Bon Appetit; these custards are very easy and impressive to make. They pair well with steak.

Provided by Raquel Grinnell

Categories     Very Low Carbs

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups heavy whipping cream
2 cups fresh spinach leaves, firmly packed and stemmed (about 3 1/2 ounces)
1 teaspoon kosher salt
1/2 teaspoon fresh ground white pepper
4 large eggs
1 tablespoon roasted garlic, finely mashed
extra virgin olive oil (for garnish)

Steps:

  • Preheat oven to 325°F Butter six 3/4-cup ramekins or custard cups and place in 13x9x2-inch metal baking pan. Fill large bowl with ice and water.
  • Bring cream to simmer in medium saucepan. Remove cream from heat. Add spinach, salt, and white pepper and stir until spinach wilts, about 1 minute. Place saucepan over ice water; stir to cool mixture quickly.
  • Pour cooled spinach mixture into blender; add eggs and roasted garlic. Blend until spinach is pureed and custard is smooth. Divide custard among prepared ramekins. Pour enough hot water into pan to come halfway up sides of ramekins.
  • Bake custards until gently set in center, turning pan after 30 minutes, about 55 minutes total.
  • Do ahead: Can be made 1 day ahead. Cool custards in water. Remove from water, cover, and chill. Rewarm custards 2 at a time, uncovered, about 1 minute in microwave at 50 percent power.
  • Cut around custards to loosen and turn out onto plates. Drizzle with extra-virgin olive oil and serve.

Nutrition Facts : Calories 327.7, Fat 32.7, SaturatedFat 19.3, Cholesterol 249.7, Sodium 375.6, Carbohydrate 3.4, Fiber 0.3, Sugar 0.4, Protein 6.2

ROASTED GARLIC



Roasted Garlic image

Provided by Alfred Portale

Categories     Garlic     Roast     Bon Appétit

Yield Makes 20 cloves

Number Of Ingredients 5

20 large unpeeled garlic cloves
1 tablespoon olive oil
1 tablespoon water
Coarse kosher salt
Freshly ground white pepper

Steps:

  • Preheat oven to 400°F. Place garlic in single layer in small ovenproof dish. Drizzle oil and 1 tablespoon water over. Sprinkle with salt and pepper and toss to coat. Cover dish with foil. Bake garlic until tender, about 50 minutes. Uncover dish and cool garlic. Peel cloves and mash as needed.

WILTED SPINACH WITH ROASTED GARLIC



Wilted Spinach with Roasted Garlic image

Provided by Sara Foster

Categories     Garlic     Side     Sauté     Vegetarian     Low Cal     Spinach     Healthy     Low Cholesterol     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 3

12 garlic cloves, peeled
4 tablespoons olive oil, divided
3 6-ounce bags fresh spinach

Steps:

  • Preheat oven to 400°F. Place garlic on foil; drizzle with 1 tablespoon oil. Wrap garlic in foil; roast until soft, about 20 minutes.
  • Heat remaining 3 tablespoons oil in large pot over medium-high heat. Add spinach and garlic with oil from foil packet. Sauté until spinach is wilted, about 2 minutes. Season with salt and pepper. Transfer spinach to bowl and serve.

CREAMY ROASTED GARLIC & SPINACH ORZO



Creamy Roasted Garlic & Spinach Orzo image

This side dish brings instant comfort. I first made it without spinach so my husband and daughter would like it. The next time, I added spinach for the extra health benefits. They still devoured it, so in my book that's a win-win. -Dawn Moore, Warren, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 11

1 whole garlic bulb
1 teaspoon plus 1 tablespoon olive oil, divided
1-3/4 cups uncooked whole wheat orzo pasta
2-1/2 cups chicken stock
3 ounces reduced-fat cream cheese, cubed
1 package (9 ounces) fresh spinach, trimmed and chopped
1/4 cup shredded Asiago cheese
1/4 cup fat-free milk
1 teaspoon salt-free garlic pepper seasoning blend
1/4 teaspoon salt
2 tablespoons minced fresh parsley

Steps:

  • Preheat oven to 425°. Remove papery outer skin from garlic bulb but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with 1 teaspoon oil. Wrap in foil. Bake 30-35 minutes or until cloves are soft. Unwrap. When cool enough to handle, squeeze garlic from skins., In a Dutch oven, heat remaining oil over medium-high heat. Add pasta; cook and stir 2-3 minutes or until lightly browned. Add stock; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender and liquid is absorbed., Stir in cream cheese until melted. Add spinach, Asiago cheese, milk, seasoning blend, salt and roasted garlic; cook and stir until spinach is wilted. Sprinkle with parsley.

Nutrition Facts : Calories 271 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 422mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 9g fiber), Protein 12g protein. Diabetic Exchanges

GARLIC CUSTARD



Garlic Custard image

Entered for safe-keeping. Side for dinner from Julie Knudsen, from a newsgroup listing. This could be interesting as a dip for chicken tenders. (Updated 10/09/13: Based on a review, I recommend letting the garlic cream sauce cool to lukewarm before adding the eggs; the three eggs could also be whisked together and drizzled slowly, a bit at a time. It is highly recommended to maintain whisking of the garlic cream sauce while drizzling the egg, so another set of hands would be helpful.)

Provided by KateL

Categories     Vegetable

Time 45m

Yield 6 ramekins, 6 serving(s)

Number Of Ingredients 6

3 cups heavy whipping cream
15 garlic cloves, peeled
6 egg yolks
1/4 cup parmesan cheese, grated
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper

Steps:

  • Preheat the oven to 325 degrees. Butter six 4-ounce ramekins.
  • Combine the cream and garlic in a heavy saucepan. Bring to a boil over medium heat. Reduce the heat to low and cook until the garlic is very soft, about 15 minutes.
  • Strain the liquid through a strainer placed over a bowl. Press the garlic through the strainer and into the cream. Whisk to combine. (Let cool to luke-warm before adding the egg yolks.).
  • Add the egg yolks one at a time, whisking continuously. (The egg yolks can be whisked together, and slowly drizzled into the garlic-cream sauce under constant whisking; this step is much easier with a helper.).
  • Add the cheese, salt and pepper.
  • Pour into the prepared ramekins. Place the ramekins in a baking dish and fill with water half way up the ramekins. Bake until set, 20 to 30 minutes.
  • Let cool slightly before unmolding.
  • Serves 6.

Nutrition Facts : Calories 489.2, Fat 49.3, SaturatedFat 29.6, Cholesterol 332.7, Sodium 311.4, Carbohydrate 6.6, Fiber 0.2, Sugar 0.3, Protein 7

SPINACH CUSTARD



Spinach Custard image

Make and share this Spinach Custard recipe from Food.com.

Provided by evelynathens

Categories     Spinach

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/3 cups stale breadcrumbs
3/4 cup parmesan cheese
4 eggs
1 1/2 cups cream
1 teaspoon oregano
1 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon rosemary
1 large onion, minced
1/4 teaspoon pepper
1 1/2 cups cooked drained well-squeezed chopped spinach (1 ½ lbs fresh, 3 - 10 oz packages frozen)

Steps:

  • Preheat oven to 350 degrees F.
  • Butter a 12 x 8 x 2 inch baking dish.
  • Whisk eggs until foamy and add cream, oregano, nutmeg, salt, basil, crumbled rosemary and pepper.
  • Saute onion in oil until soft and let cool 10 minutes.
  • Add onion to egg mixture with spinach, breadcrumbs and Parmesan.
  • Combine well.
  • Pour into baking dish and bake for 1 hour or until firm and lightly-browned.

Nutrition Facts : Calories 580.3, Fat 40.2, SaturatedFat 22.7, Cholesterol 327.5, Sodium 1242.2, Carbohydrate 34.4, Fiber 2.6, Sugar 4.7, Protein 21

GARLIC CUSTARDS



Garlic Custards image

Provided by Food Network

Categories     appetizer

Time 4h

Yield 30 minutes

Number Of Ingredients 29

1 whole head garlic
Olive oil
2 tablespoons roasted garlic
1 jalapeno chile, minced very fine
2 cups cream
4 egg yolks
2 whole eggs
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
Vinaigrette, recipe follows
Herbed Hazelnuts, recipe follows
1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon Dijon mustard
1 cup Salsa Fresca, recipe follows
2 tablespoons butter
1 cup hazelnuts (filberts), toasted
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
Pinch cayenne
1/8 teaspoon ground cumin
Salt and freshly ground black pepper
1 1/2 pounds tomatoes, cored, seeded, and cut into 1/2-inch dice
1/4 cup finely chopped onion
1/4 cup chopped fresh cilantro leaves
1 jalapeno or serrano chile, seeded, deveined, and finely chopped
3 tablespoons fresh lime juice
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200 degree F.
  • Brush a whole garlic head with olive oil. Wrap it in foil and bake for 2 hours. Let garlic cool enough to handle, then cut off the top of the garlic head and squeeze the soft cloves out onto a cutting board. Using the side of a broad knife, mash the cloves slightly. (This may be done up to a week in advance. Refrigerate roasted garlic.)
  • Preheat the oven to 300 degrees F.
  • Butter 8 (4-ounce) ramekins. Blend the custard ingredients together thoroughly. Pour into the ramekins and place them in a baking pan. Place the pan in the oven and carefully add hot water to come halfway up the sides of the ramekins. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes. Remove the pan from the oven, but you may leave the custards in the water bath to keep warm for up to 20 minutes. You may wish to prepare the Salsa Fresca and the Vinaigrette while the custards bake, and the Herbed Hazelnuts while the custards stay warm after baking.
  • To serve, turn the custards out of their ramekins onto plates. Spoon warm Vinaigrette over each one and sprinkle with warm Herbed Hazelnuts.
  • Whisk the vinaigrette ingredients together in a small saucepan and heat gently. Set aside to keep warm.
  • Melt the butter in a skillet and saute the hazelnuts with their seasonings until the nuts are well coated. Chop coarsely.
  • Mix all the ingredients together. For best results, let salsa stand at least half an hour before serving or incorporating into recipe. Use within 24 hours. (The Vinaigrette calls for 1 cup. Enjoy the remaining 2 cups in Tortilla Soup or just with chips.)

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