A package of 5 garlic bulbs for $1 at the local dollar store - now, what
- Thread starter dawnnys
- Start date
Rec: Roasted Garlic with Roquefort and Rosemary
I have made this numerous times. With and without the cheese. Your kitchen will smell wonderful. It is enjoyed by all! One of our favorites! Use the leftovers in mashed pots.
Roasted Garlic w/ Roquefort and Rosemary
6 Whole heads of Garlic...(Can be 7, if small)
3 TBSPN butter, cut into 6-7 slices
1/4 cup Olive Oil
1 - 14oz can of Chicken broth (or more)
1/4 cup white wine
2 tspn chopped fresh rosemary
Fresh Rosemary sprigs
8 oz crumbled roquefort or blue cheese
Preheat oven to 375'.
Cut 1/4-1/2 inch off of top of each garlic. exposing most of the garlic cloves. Remove any loose papery outer skin. Place garlic cut side up in a nonaluminum baking dish.
Top each garlic head with a slice of butter. Pour oil all over. Add 1 can of broth and wine to dish. Sprinkle chopped rosemary over garlic. Season with Pepper. (Can be made 8 hours ahead, cover and refridgerate.)
Bake uncovered until garlic is tender; basting every 15 minutes with pan juices. Add more broth if necessary; to maintain some sauce in dish. about 1 hour 15 minutes. Add cheese to dish and continue baking until cheese is almost melted, about 10 minutes.
Discard cooked rosemary sprigs, garnish with fresh sprigs, serve with bread
I have made this numerous times. With and without the cheese. Your kitchen will smell wonderful. It is enjoyed by all! One of our favorites! Use the leftovers in mashed pots.
Roasted Garlic w/ Roquefort and Rosemary
6 Whole heads of Garlic...(Can be 7, if small)
3 TBSPN butter, cut into 6-7 slices
1/4 cup Olive Oil
1 - 14oz can of Chicken broth (or more)
1/4 cup white wine
2 tspn chopped fresh rosemary
Fresh Rosemary sprigs
8 oz crumbled roquefort or blue cheese
Preheat oven to 375'.
Cut 1/4-1/2 inch off of top of each garlic. exposing most of the garlic cloves. Remove any loose papery outer skin. Place garlic cut side up in a nonaluminum baking dish.
Top each garlic head with a slice of butter. Pour oil all over. Add 1 can of broth and wine to dish. Sprinkle chopped rosemary over garlic. Season with Pepper. (Can be made 8 hours ahead, cover and refridgerate.)
Bake uncovered until garlic is tender; basting every 15 minutes with pan juices. Add more broth if necessary; to maintain some sauce in dish. about 1 hour 15 minutes. Add cheese to dish and continue baking until cheese is almost melted, about 10 minutes.
Discard cooked rosemary sprigs, garnish with fresh sprigs, serve with bread
French farm house chicken with 40 cloves (Alton Brown's version)
http://www.foodnetwork.com/recipes/alton-brown/40-cloves-and-a-chicken-recipe/index.html
http://www.foodnetwork.com/recipes/alton-brown/40-cloves-and-a-chicken-recipe/index.html
heather_in_sf
Well-known member
Please remember that you have to be careful storing garlic in oil because of botulism
which likes to grow in an anaerobic environment - the oil seals the garlic and provides this environment.
I think that you should roast it, squeeze it out of the skins and form it into a little log and then freeze it. This way when you need some roasted garlic you can just cut off an inch or so.
Does everyone else store garlic in the fridge? I always have mine in a little pot with air holes on a dark part of the counter. They last a long time this way without molding, although they do get kinda rubbery after a month or so (if they last that long).
which likes to grow in an anaerobic environment - the oil seals the garlic and provides this environment.
I think that you should roast it, squeeze it out of the skins and form it into a little log and then freeze it. This way when you need some roasted garlic you can just cut off an inch or so.
Does everyone else store garlic in the fridge? I always have mine in a little pot with air holes on a dark part of the counter. They last a long time this way without molding, although they do get kinda rubbery after a month or so (if they last that long).
michael-in-phoenix
Well-known member
I store peeled garlic in a mason jar in my fridge filled with sherry. The garlic still has...
...punch a month later, and the sherry I use for stir-frys.
Works for me,
Michael
...punch a month later, and the sherry I use for stir-frys.
Works for me,
Michael
shaun-in-to
Well-known member
If you have a pound, you can make my garlic soup. If you have half a pound, you can make half
my garlic soup. Etc. It's truly amazing, but it has butter (1 cup) and cream (4 cups, for 16 cups of soup), so it has a Fear Factor element. It's also more of a winter dish than a spring one. Oh well. But ask if you'd like the recipe.
my garlic soup. Etc. It's truly amazing, but it has butter (1 cup) and cream (4 cups, for 16 cups of soup), so it has a Fear Factor element. It's also more of a winter dish than a spring one. Oh well. But ask if you'd like the recipe.
shaun-in-to
Well-known member
Or Roasted Garlic and Lima Bean Crostini (2 heads garlic)
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=74411
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=74411
I didn't know this. This directive indicates that it should be eaten within a week.
I was just out shopping and bought a bag of "Organic California Garlic" USDA certified , Christopher Ranch ...as was indicated on the front. I was excited to find this as I wanted to plant some and it is difficult to find anything other than the China product. When I got home, I saw a sticker that said "Product of Argentina". How does this happen?! I probably paid $6 lb. for it as well.
Makes me want never to shop without my glasses on.
http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/garlic-ail-eng.php
I was just out shopping and bought a bag of "Organic California Garlic" USDA certified , Christopher Ranch ...as was indicated on the front. I was excited to find this as I wanted to plant some and it is difficult to find anything other than the China product. When I got home, I saw a sticker that said "Product of Argentina". How does this happen?! I probably paid $6 lb. for it as well.
Makes me want never to shop without my glasses on.
http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/garlic-ail-eng.php
Carmelized Garlic!
I learned this trick from Peter Reinhart when I saw him at King Arthur Flour Baking Center.
Peel the garlic cloves and place into a small saucepan. Add just enough olive oil to just cover the cloves, set on a medium heat and bring to a simmer. Lower the heat to just maintain the simmer and cook until the cloves are just turning a light golden brown, 20 to 25 minutes.
Turn off the heat and allow to cool just a bit. Place a sieve over a heat-proof bowl and drain the garlic. Place the cloves into zip lock bags and freeze. Put the garlic oil into a clean bottle. This should be refrigerated and used in a week or so.
The garlic cloves are now ready to be used in any recipe asking for roasted or carmelized garlic, or wherever you want a subtle garlic flavor.
I learned this trick from Peter Reinhart when I saw him at King Arthur Flour Baking Center.
Peel the garlic cloves and place into a small saucepan. Add just enough olive oil to just cover the cloves, set on a medium heat and bring to a simmer. Lower the heat to just maintain the simmer and cook until the cloves are just turning a light golden brown, 20 to 25 minutes.
Turn off the heat and allow to cool just a bit. Place a sieve over a heat-proof bowl and drain the garlic. Place the cloves into zip lock bags and freeze. Put the garlic oil into a clean bottle. This should be refrigerated and used in a week or so.
The garlic cloves are now ready to be used in any recipe asking for roasted or carmelized garlic, or wherever you want a subtle garlic flavor.
heather_in_sf
Well-known member
I like the sherry idea, brilliant, Michael!
dawn_mo
Well-known member
Carmelized Garlic and Garlic Oil, Garlic Hummus, Balsamic and Roasted Garlic Dipping Oil and Anch
Their site has a lot of great looking recipes. These caught my eye and especially the anchovy stuffed olives. YUM!
Carmelized Garlic and Garlic Oil
Type of Dish: Specialty California Garlic Recipes
Serves: 10+
Ingredients:
10 heads Fresh CHRISTOPHER RANCH California Garlic, cloves separated and peeled
1 1/2 cups olive oil
Preparation:
Arrange the garlic cloves in a frying pan large enough to accomodate them in a single layer.
Pour in the olive oil to cover the cloves, about 1 inch of oil. Place over medium heat and cook for 10 to 15 minute Stir from time to time.
Garlic is done when it turns a beautiful golden brown. Remove the pan from the heat.
Using a slotted spoon, place the cloves in a bowl to cool. Return any oil that collects at the bottom to the frying pan. Once the garlic and oil have cooled, package the cloves in snack size freezer bags of 20 to 25 cloves.
freeze any bags that won't be used in 3 days.
Transfer the garlic oil to a plastic container, cover and refrigerate. It will keep for several months.
Makes 150 cloves and 1 cup oil.
NOTE: You can make a smaller batch by simply adding the desired garlic to a frying pan and covering it with 1 inch oil.
===============================================
Garlic Hummus
Type of Dish: California Garlic Dips, Salsas, & Spreads
Serves: 104
Ingredients:
10 cups of canned chickpeas
3/4 cup olive oil
1/3 cup Fresh CHRISTOPHER RANCH California Garlic, cloves
3 tablespoons tahini
3 teaspoons cumin
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon pepper
1 lemon, juice of
Preparation:
Combine all ingredients into a large food processor.
Add juice from chick pea can until desired consistency.
================================================
Balsamic and Roasted Garlic Dipping Oil
Type of Dish: California Garlic Dips, Salsas, & Spreads
Serves: 4+
Ingredients:
25 Fresh CHRISTOPHER RANCH California Garlic cloves (unpeeled)
2 tbsp plus 1 cup olive oil (preferable extra virgin)
1/2 C balsamic vinegar
2-1/2 tsp minced fresh rosemary
Preparation:
Preheat oven to 350. Place unpeeled garlic cloves in tin foil with 2 T olive oil and sprinkle with salt and pepper. Bake until golden brown, about 45 minutes. Cool.
Squeeze garlic between fingers to release cloves. Transfer to blender and add vinegar and rosemary and blend until smooth. With machine running, add remaining olive oil. Season with salt and pepper. Can be prepared 1 day ahead. Cover and refrigerate. Let stand for 15 minutes and whisk before serving.)
================================================
Kicked Up Anchovy-Stuffed Olives
Type of Dish: California Garlic Appetizers
Serves: 1.5 cups olives
Ingredients:
1 1/2 cups pitted large green olives
1 can oil-packed anchovies, rinsed and drained, and cut into strips 1/2-inch by 1-inch
2 tbsp olive oil
4 large cloves Fresh CHRISTOPHER RANCH California Garlic, thinly sliced
1 tsp dried hot pepper flakes
Preparation:
Fold the anchovy strips in half lengthwise and carefully stuff into the pitted olives. In a glass bowl combine all the ingredients and stir well to mix. Marinate the olive mixture, at room temperature, stirring occasionally, for up to 1 day, before serving. To store for up to 1 week, transfer the olives to a 1-pint glass jar with tight-fitting lid and keep chilled. Bring to room temperature before serving. Yield: About 1 1/2 cups *If olives are canned or from a jar, rinse and drain well before proceeding with recipe.
================================================
http://www.christopherranch.com/recipes/index.php
Their site has a lot of great looking recipes. These caught my eye and especially the anchovy stuffed olives. YUM!
Carmelized Garlic and Garlic Oil
Type of Dish: Specialty California Garlic Recipes
Serves: 10+
Ingredients:
10 heads Fresh CHRISTOPHER RANCH California Garlic, cloves separated and peeled
1 1/2 cups olive oil
Preparation:
Arrange the garlic cloves in a frying pan large enough to accomodate them in a single layer.
Pour in the olive oil to cover the cloves, about 1 inch of oil. Place over medium heat and cook for 10 to 15 minute Stir from time to time.
Garlic is done when it turns a beautiful golden brown. Remove the pan from the heat.
Using a slotted spoon, place the cloves in a bowl to cool. Return any oil that collects at the bottom to the frying pan. Once the garlic and oil have cooled, package the cloves in snack size freezer bags of 20 to 25 cloves.
freeze any bags that won't be used in 3 days.
Transfer the garlic oil to a plastic container, cover and refrigerate. It will keep for several months.
Makes 150 cloves and 1 cup oil.
NOTE: You can make a smaller batch by simply adding the desired garlic to a frying pan and covering it with 1 inch oil.
===============================================
Garlic Hummus
Type of Dish: California Garlic Dips, Salsas, & Spreads
Serves: 104
Ingredients:
10 cups of canned chickpeas
3/4 cup olive oil
1/3 cup Fresh CHRISTOPHER RANCH California Garlic, cloves
3 tablespoons tahini
3 teaspoons cumin
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon pepper
1 lemon, juice of
Preparation:
Combine all ingredients into a large food processor.
Add juice from chick pea can until desired consistency.
================================================
Balsamic and Roasted Garlic Dipping Oil
Type of Dish: California Garlic Dips, Salsas, & Spreads
Serves: 4+
Ingredients:
25 Fresh CHRISTOPHER RANCH California Garlic cloves (unpeeled)
2 tbsp plus 1 cup olive oil (preferable extra virgin)
1/2 C balsamic vinegar
2-1/2 tsp minced fresh rosemary
Preparation:
Preheat oven to 350. Place unpeeled garlic cloves in tin foil with 2 T olive oil and sprinkle with salt and pepper. Bake until golden brown, about 45 minutes. Cool.
Squeeze garlic between fingers to release cloves. Transfer to blender and add vinegar and rosemary and blend until smooth. With machine running, add remaining olive oil. Season with salt and pepper. Can be prepared 1 day ahead. Cover and refrigerate. Let stand for 15 minutes and whisk before serving.)
================================================
Kicked Up Anchovy-Stuffed Olives
Type of Dish: California Garlic Appetizers
Serves: 1.5 cups olives
Ingredients:
1 1/2 cups pitted large green olives
1 can oil-packed anchovies, rinsed and drained, and cut into strips 1/2-inch by 1-inch
2 tbsp olive oil
4 large cloves Fresh CHRISTOPHER RANCH California Garlic, thinly sliced
1 tsp dried hot pepper flakes
Preparation:
Fold the anchovy strips in half lengthwise and carefully stuff into the pitted olives. In a glass bowl combine all the ingredients and stir well to mix. Marinate the olive mixture, at room temperature, stirring occasionally, for up to 1 day, before serving. To store for up to 1 week, transfer the olives to a 1-pint glass jar with tight-fitting lid and keep chilled. Bring to room temperature before serving. Yield: About 1 1/2 cups *If olives are canned or from a jar, rinse and drain well before proceeding with recipe.
================================================
http://www.christopherranch.com/recipes/index.php