Roasted Garlic And Pepper Paste Recipes

ROASTED PEPPERS WITH GARLIC AND HERBS

Steps:

• Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.

ROASTED GARLIC PASTE

Steps:

• Preheat oven to 350 F.
• Cut off the top 1/3 of the garlic heads. Place the garlic heads (cut side up) in a small baking dish. Pour the olive oil over the garlic. Sprinkle with a little salt and pepper.
• Cover the dish with a lid or aluminum foil and bake for about 45 minutes. Remove lid or foil and bake for another 15 minutes. Cloves will begin to brown. Remove dish from oven and let cool until you can handle the garlic with your hands.
• Into a medium bowl, squeeze the garlic cloves out of their skins. Using a strainer, add the oil from the baking dish to the garlic. Use a food processor or mash together with a fork until the paste has a smooth consistency.
• Cover tightly and refrigerate. Will last about one week in the fridge.

ROASTED GARLIC PASTE

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.

PASTE E FAGIOLI WITH ROASTED GARLIC

Steps:

• Preheat the oven to 425 degrees F.
• Cut the tops off of the garlic heads to expose the cloves. Drizzle with EVOO and sprinkle with salt and pepper before wrapping in foil. Roast until soft, 40 to 45 minutes.
• Meanwhile, heat the EVOO in a soup pot over medium-high heat and brown the guanciale, about 3 minutes. Stir in the bay leaves, rosemary, thyme, celery, carrots and onions and sprinkle with salt and pepper. Cook, partially covered, stirring occasionally, until the vegetables are soft, 10 to 15 minutes. Pour in the stock and bring to boil, then reduce the heat to a simmer.
• Place 1 cup of the soup in a blender or food processor with the roasted garlic cloves, along 1 tablespoon of the tomato paste and half of the cannellini and garbanzo beans. Process until smooth, adding water if the soup is too thick to blend. Transfer back into the soup pot and stir to combine, adding the remaining whole beans.
• Bring the soup back to a bubble. Add the veal and escarole and cook until the greens are wilted. Season with a few grates of nutmeg. Cook the pasta in the soup.
• Top bowls of soup with cheese, an extra drizzle of EVOO and celery leaves and onions, if using.

ROASTED PEPPERS WITH GARLIC AND BASIL

Steps:

• Preheat the broiler and move the rack down in the oven so that it isn't so close to the broiling elements.
• Place the peppers on a baking pan. Broil the peppers, turning them occasionally so that they are charred on all sides. This may take around 20 minutes.
• Transfer the cooked peppers to a plate, and cover with a bowl. Leave them to steam for 15 minutes.
• Place the peppers on a cutting board and remove the stalk and seeds. Flip the peppers over and use the edge of a knife to lift up the skin and remove as much as possible. Slice them into long strips about 1" wide.
• In a large skillet, add the olive oil and garlic. Cook over a medium heat for a couple of minutes, then add the peppers. Stir to coat in the garlic oil, and season with salt and pepper.
• Finally, stir in the shredded basil at the last minute, then serve.

ROASTED PEPPERS IN OIL WITH GARLIC

Steps:

• Preheat grill or Heat oven 375 degrees. Note: this can also be done on a gas grill.
• Peel away the outer layers of the garlic bulb. Cut about ¼-inch off the top of the garlic head, exposing the individual cloves of garlic.
• Drizzle garlic head with 1 teaspoon of olive oil and wrap in tin foil.
• Roast garlic in preheated oven or grill for 40 minutes or until soft.
• About halfway into the garlic roasting time, start roasting the peppers. Using a gas burner, heated grill or under a broiler, allow the bell peppers to char (blacken) on all sides. As one side blackens use tongs to rotate the pepper to char all sides fully.
• Remove charred peppers from oven or grill and place in a plastic bag (sealed) OR a mixing bowl covered with plastic wrap. Allow to sit for 15-20 minutes.
• Peel the charred skin off the pepper. TIP: using a dining knife, running under water and massaging can help remove stubborn skin. NOTE: if desired some of the charred skin can be left for looks and/or flavor.
• Cut peppers in half, remove the seeds and stems, then slice into strips.
• Squeeze the garlic cloves out of their skin and toss with roasted pepper strips.
• Layer peppers and garlic into glass jar. Pour olive oil into jar until the peppers are submerged and covered.
• Tightly cover jar with lid and refrigerate for up to 1 week.

Steps:

• Rince the peppers and put them in an oven pan on top of an aluminum foil or a baking sheet. You don't need to oil it
• Turn the grill on in the oven and set the pan at the highest level making sure the peppers don't touch the elements of the grill. Leave the door open and let the grill burn the skin of the peppers as in the picture below.
• Turn the peppers around until all the skin is burned. Make sure the skin is burned everywhere as it is hard to peel it off if it is not burned. But don't cook them too long as the flesh should remain firm.
• Place the peppers in a paper bag and close it
• Let the peppers cool down completely. Once cold, take the skin off. It will peel easily
• Remove seeds and cut in slices
• Add garlic, basil, salt and olive oil
• Mix and let it rest for at least 1 hour before serving

ROASTED-GARLIC PASTE

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.

ROASTED GARLIC PASTE WITH HONEY(RACHAEL RAY)

Steps:

• Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup olive oil. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the remaining 3/4 cup olive oil and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.).