* Exported from MasterCook *
Roasted Garlic Cloves Two Ways
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stovetop:
1 head garlic cloves -- peeled and washed
1 cup canola oil
Oven:
1 head garlic
To coat: -- canola oil to coat the garlic
STOVETOP: Heat the garlic and oil together in a heavy-bottomed medium
saucepan over medium-low heat, stirring occasionally. Cook for about 10 to
15 minutes, taking care not to burn the cloves (if they appear in danger
of burning, lower the heat). When the cloves have softened and just turned
golden brown, remove the pan from the heat and let them cool in the oil.
They will continue to cook and soften further as they cool. Once the
garlic is cool, store it in a glass bottle with the oil so that the
flavors continue to marry. Use it in dishes such as Blue Corn Pizza with
Pesto-Grilled Heirloom Tomatoes and Ricotta (page 108).
OVEN: Preheat the oven to 400 degrees F.
Slice off and discard about 1/4 inch from the top of the garlic head to
expose the individual cloves. Coat the head generously with oil, wrap it
in aluminum foil, and place it in a small baking dish. Roast the garlic
until the cloves are soft and browned, about 30 minutes. Let the head
cool, then squeeze it to pop out the individual cloves.
Makes 1/2 cup
AuthorNote: Most recipes for roasted garlic cloves tell you to bake the
oiled head of garlic in an oven. To me, that way turns the garlic to a
mushy paste that's hard to get out of the cloves. It didn't work for what
I wanted - real pieces of garlic to use as a condiment.
Put these on pizzas or add them to pastas or anywhere you need an added
punch. The oil is as useful a flavor booster as the cloves.
Many people don't call for washing cloves after peeling them, but the way
I learned to cook was to wash all fruits and vegetables.
Source:
"Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro by Makini
Howell, 2015"
S(Formatted by Chupa Babi):
"Aug 2013"
Yield:
"1/2 cup"
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Per Serving (excluding unknown items): 242 Calories; 27g Fat (99.5%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable; 5 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0
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