Roasted Garlic Spice Michael Chiarello Recipes

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THE DEFINITIVE MASHED POTATO WITH ROASTED GARLIC



The Definitive Mashed Potato with Roasted Garlic image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 9h25m

Yield about 8 servings

Number Of Ingredients 9

1 pound whole garlic heads
1/2 cup pure olive oil
Gray sea salt and freshly ground pepper
2 pounds Yukon Gold potatoes
3 sticks unsalted butter, at room temperature
1 tablespoon garlic paste
1 1/2 cups heavy cream, or more to taste
Sea salt, preferably gray sea salt, and freshly ground black pepper
1/2 to 2/3 cup extra-virgin olive oil

Steps:

  • Start with the roasted garlic: Preheat the oven to 350 degrees F.
  • Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Heat olive oil in a large oven-safe saute pan over medium heat. Add garlic, cut sides up, and saute for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Remove from heat and let cool. Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan. Puree until smooth; you should have a paste-like consistency.
  • For the potatoes: Cube the potatoes. Then put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight. The next day, add some more salt and then bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, place potato cubes in a food mill, and grind to remove skins. Alternatively, smash the potatoes with a large fork or potato masher.
  • Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve.

FOREVER ROASTED LAMB WITH ROASTED VEGETABLES



Forever Roasted Lamb with Roasted Vegetables image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 9h5m

Yield 6 to 8 servings

Number Of Ingredients 19

1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt
2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes, place in cool water
1 1/2 pounds Brussels sprouts, cleaned, trimmed and cut in 1/2
1/4 cup olive oil
1 1/2 tablespoons fresh sage, chopped
3 tablespoons garlic, sliced
1 tablespoon orange zest
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 medium onions, peeled and thinly sliced
Salt and freshly ground black pepper
1 1/2 teaspoons finely chopped fresh sage leaves
3/4 cup water
4 pounds leg of lamb, at room temperature
About 1/4 cup Fennel Spice Rub
4 carrots
4 stalks celery

Steps:

  • Preheat the oven to 400 degrees F.
  • Make the Fennel Spice Rub: Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, stir in the salt and pour the seeds onto a plate to cool. (They must be cool before grinding, or they will gum up the blades.)
  • Pour the seeds into a blender or spice mill and blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. (Makes about 1 1/4 cups.)
  • In 1 pot, bring sweet potatoes and water up to a boil with 1 tablespoon salt. Reduce heat to a simmer and cook until tender. Strain and lay out to cool.
  • In another pot bring 1/2 gallon water to a boil with 1 tablespoon salt, add sprouts and cook for 3 minutes Strain and lay out to cool.
  • For the lamb: Preheat the oven to 250 degrees F. Place a roasting pan in the oven.
  • Heat the olive oil in a large saute pan over medium heat until hot. Add the onions and a pinch of salt and pepper. Reduce the heat to medium-low and cook for about 1 minute. Add the sage and cook about 3 minutes. Add the water, cover, and cook until the onions are very tender, about 10 minutes. Uncover and saute until the onions are very soft and the pan is dry again, about 2 minutes.
  • Slice open the leg of lamb and lay flat. Season meat well all over with the Fennel Spice and salt and pepper. Spread half of the sauteed onion mixture directly on top of the seasoning, inside the leg of lamb. Roll up the meat and tie with kitchen twine. Set aside the other half of onion mixture.
  • Rub the outside of the lamb with more Fennel Spice. Remove the roasting pan from the oven and lay the carrots and celery on the bottom. Place the lamb on top of the carrots and celery, drizzle with some extra-virgin olive oil and cook for 7 hours. Spread the remaining onion mixture on top of the lamb, place a foil as a tent over the lamb and roast for an additional hour. The lamb is ready when it pulls away easily if picked at with a pair of tongs. Remove the lamb from the oven and keep warm.
  • Increase the oven heat to 425 degrees F.
  • Heat a large saute pan on high heat. Add 1/4 cup olive oil and reserved sweet potatoes and Brussels sprouts; Toss lightly to coat with oil and do not touch for 2 minutes or until the bottoms begin to brown. Turn and cook for 3 more minutes until brown on that side. Season with salt and pepper and place in oven for 15 minutes After 15 minutes open oven and add sage and garlic. Stir well and continue to roast for 5 minutes more or until the garlic is light brown. Remove from oven and sprinkle with orange zest.
  • Serve lamb warm with roasted vegetables.

BEAN CASSOULET WITH FENNEL SPICED CHICKEN AND ROASTED VEGETABLES



Bean Cassoulet with Fennel Spiced Chicken and Roasted Vegetables image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 16h35m

Yield 6 to 8 servings

Number Of Ingredients 16

12 medium Brussels sprouts
2 medium red onions
1/2 cup extra-virgin olive oil
3 medium parsnips
3 medium carrots
3 celery stalks, peeled
Finely ground sea salt
1/4 cup Fennel Spice Rub, recipe follows
1 (4 pound) chicken plus 2 bone-in chicken breasts
2 to 3 garlic cloves, smashed
1/4 pound pancetta, cut into strips about 1/2-inch thick and 1-inch long, optional
1 pound giant white beans, such as Corona, precooked or canned with liquid
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons grey salt

Steps:

  • Trim the Brussel sprouts by removing the tough outer leaves and stems. Halve lengthwise. Cook the Brussel sprouts in a cast iron casserole or oven-proof skillet in boiling salted water for 8 to 10 minutes. Drain and set aside.
  • Peel the onion, cut through the stem into 6 equal wedges, and trim any ragged tops. Wipe dry the casserole dish and heat 1/4 cup oil in it. When the oil is hot but not smoking, add the onions. While the onions are cooking, halve the parsnips lengthwise, then in bite-size wedges and add to the onions. While the parsnips and onions are cooking, cut the carrots and celery in the same manner as the parsnips and add to the vegetables already cooking in the casserole dish. Continue cooking the vegetables until lightly browned on all sides, 1 to 2 minutes, turning as needed. Add the cooked Brussels sprouts to the dish. Season with salt, to taste. Cook until all the vegetables are well browned, about 10 minutes, turning as needed. Remove the vegetables to a bowl and season with 2 tablespoons of Fennel Spice Rub to coat. Remove the vegetables from the casserole dish and set aside.
  • Preheat the oven to 425 degrees F.
  • Cut the chicken into bone-in serving pieces (2 drumsticks, 2 thighs, and 8 half pieces of breast). Heat the remaining 1/4 cup of oil in the casserole dish over high heat. Season the chicken pieces well on both sides with the remaining Fennel Spice Rub. When the oil is hot but not smoking, add the chicken pieces skin side down, in batches if necessary. Cook until the chicken is dark brown on all sides, about 12 to 15 minutes. Remove the chicken from the dish. Tilt the pan and pour off all but 2 tablespoons of fat. Reduce the heat to medium, add the garlic and pancetta, and cook until golden, about 1 to 2 minutes.
  • Add the beans and their liquid into the casserole dish with the pancetta. Bring to a simmer. Add the reserved vegetables and the chicken, skin side up. Roast, uncovered, until the chicken is fully cooked and the surface is nicely browned, 25 to 30 minutes. Let rest at room temperature for 10 to 15 minutes before serving warm.
  • Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
  • Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

FENNEL-ROASTED VEGETABLES



Fennel-Roasted Vegetables image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 12

2 large carrots, peeled and cut on the diagonal into 1/2-inch thick slices
1/2 pound red onions, each halved and cut into 6 or 8 wedges through the root end
1 fennel bulb, halved lengthwise and cut into 1/2-inch wide wedges through the core
2 zucchini, ends trimmed, halved lengthwise, and cut on the diagonal into 1/2-inch thick slices
1/2 cup extra-virgin olive oil, divided
1 1/2 tablespoons Fennel Spice, recipe follows, or 1 tablespoon fennel seed, crushed in a mortar or spice grinder
6 to 8 cloves garlic
Sea salt, preferably gray salt
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt

Steps:

  • Preheat oven to 425 degrees F.
  • Prepare all vegetables and place in a large bowl. Cover generously with olive oil and Fennel Spice Rub. Cover and toss well to combine.
  • Heat a very large ovenproof skillet over high heat. Add 1/4 cup of the olive oil. When the oil is hot, add the carrots and cook for about 1 minute, then add the onions and cook, turning occasionally with tongs, until the vegetables are nicely browned, about 10 minutes. Reduce the heat if needed to keep them from burning.
  • Add the fennel bulb, zucchini, additional Fennel Spice Rub or crushed fennel seed, and salt, to taste. Toss well to distribute the seasonings. Drizzle with the remaining 1 tablespoon oil and toss again. Transfer the skillet to the oven and roast until the vegetables are deeply caramelized, 20 to 25 minutes, stirring them occasionally so they cook evenly. Serve immediately.
  • Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
  • Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

ROASTED PORK WITH FENNEL SPICE RUB



Roasted Pork with Fennel Spice Rub image

Provided by Michael Chiarello : Food Network

Yield 8 servings

Number Of Ingredients 12

2 Tbs. extra-virgin olive oil
2 cups thinly-sliced onions
Gray salt
freshly-ground pepper
1-1/2 tsp. finely-chopped fresh sage
1/2-cup water
4 lbs. pork leg or shoulder, at room temperature
About 1/4-cup Fennel Spice (recipe follows)
1 cup fennel seeds
3 Tbs. coriander
2 Tbs. white peppercorns
3 Tbs. kosher salt

Steps:

  • PORK: Heat the olive oil in a large saute pan over medium heat until hot. Add the onions and a pinch of salt and pepper. Reduce the heat to medium-low and cook for about 1 minute. Add the sage and cook until the onions stop releasing water (about 3 minutes). Add the water, cover and cook until the onions are very tender (about 10 minutes). Uncover and saute until the onions are very soft and the pan is dry again (about 2 minutes). Season well with salt and pepper.
  • Preheat the oven to 275 degrees F. Peel back the pork skin and spread the onions directly on the fat layer. Fold the skin back over the onions and tie closed with kitchen string. Season well all over with the Fennel spice. Arrange the meat on a rack in a roasting pan and cook until the meat is very tender (approx. 6-8 hours). The meat is ready when it pulls away easily if picked at with a pair of tongs. It is often easiest to cook the meat overnight or put it in the oven in the morning and let it cook all day - it doesn't need to be attended.
  • FENNEL SPICE RUB: Put the fennel seeds, coriander seeds and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light-brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding or they will gum up the blades. Pour the seeds into a blender or spice grinder and add the salt. Blend to a fine powder, shaking the blender or grinder occasionally to redistribute the seeds. Store in a tightly-sealed glass jar in a cool, dry place, or freeze.

ROASTED GARLIC SPICE - MICHAEL CHIARELLO



Roasted Garlic Spice - Michael Chiarello image

Make and share this Roasted Garlic Spice - Michael Chiarello recipe from Food.com.

Provided by Julesong

Categories     Spicy

Time 20m

Yield 1/4 cup spice mix, approx

Number Of Ingredients 6

8 garlic cloves, peeled
2 teaspoons finely ground sea salt, preferably gray salt
4 black peppercorns
1/2 teaspoon mustard powder
1 pinch chili powder, to taste
parchment paper

Steps:

  • Preheat the oven to 350 degrees F.
  • Slice the garlic cloves very thin.
  • Place sheets of parchment paper on a baking sheet, then place the sliced garlic between the sheets.
  • Bake at 350 degrees F until the garlic slices are dry, about 15 minutes.
  • Remove baking sheet from oven and allow garlic to cool.
  • Transfer the cooled garlic to a grinder, then add the salt, peppercorns, mustard powder, and chili powder, and grind all into a powder.
  • Serve over popcorn, added to potato chips, or as a dry rub on meats and seafood.

Nutrition Facts : Calories 252.5, Fat 6.6, SaturatedFat 0.9, Sodium 18873, Carbohydrate 47.7, Fiber 11.5, Sugar 3.2, Protein 10.8

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