ROASTED-GARLIC PASTE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 6
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
A staple at our house, roasted garlic has uses limited only by your imagination. Roasted garlic is very mild and mellow. Flavor meats, sauces, breads, pastas, dressings and vegetables with it.
Provided by sugarpea
Categories Spreads
Time 1h5m
Yield 1 cup garlic paste
Number Of Ingredients 3
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.
ROASTED GARLIC PASTE
Roasted whole cloves of garlic, processed in the food processor to make a paste. Keep this on hand to make garlic bread, flavor mashed potatoes, or use in anything that could use a bit of a flavor kick. Roasting the garlic mellows the sharp, bitter flavors, leaving it sweet and tasty.
Provided by IngridH
Categories Spreads
Time 1h2m
Yield 12 serving(s)
Number Of Ingredients 3
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.
ROASTED GARLIC, BRIE & BLACK OLIVE PATE
My source for this great recipe is homecooking.about.com. Their intro was brief & to the point ... "If you love tapenade, you will love this olive pate flavored w/roasted garlic & Brie or Fontina cheese. SPEC NOTE: Altho described only as a pate, an amazing feature of this recipe is its expanded uses. I have used this full of flavor mixture to stuff meat entrees, eggplant rollups & twice baked potatoes. Carmelized onions &/or mushrooms make a good addition to it for certain uses. Your only limit is your imagination.
Provided by twissis
Categories Spreads
Time 50m
Yield 6 1/4 cup servings, 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F Wrap unpeeled garlic cloves tightly in aluminum foil. Bake 30 minutes. Remove from oven, open foil & let garlic cloves rest about 10 min till cool enough to handle.
- When cool, pinch ea clove from the root end & squeeze the garlic pulp into a sml bowl. Set aside.
- While garlic cloves are cooling, melt Brie or Fontina cheese in a double-boiler over simmering (not boiling) water, stirring till smooth.
- Using a food proc or heavy-duty blender, puree olives, garlic & olive oil about 15 seconds. Add melted cheese & pulse about 10 more seconds till combined.
- Place mixture in a bowl lined w/plastic wrap & cover w/plastic wrap touching the top of the spread. Refrigerate at least 2 hours.
- To Serve - Turn out the pate on a serving platter & surround w/crusty bread, zucchini rounds & assorted crackers. Can also be plastic-wrapped in a log shape as desired.
Nutrition Facts : Calories 237.5, Fat 21.9, SaturatedFat 8.1, Cholesterol 37.8, Sodium 433.9, Carbohydrate 2.9, Fiber 0.8, Sugar 0.2, Protein 8.3
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