Garlic Mozzarella And Roasted Garlic Tart Emeril Lagasse Food

ROASTED GARLIC

Steps:

• Preheat oven to 350 degrees. Cut a piece of aluminum foil about 12-by-8-inch inches and line with parchment paper.
• Slice off the top quarter of each head of garlic and place cut side up on parchment paper-lined foil; drizzle with olive oil and sprinkle with salt and pepper. Fold foil and seal to enclose. Transfer foil-wrapped garlic to a baking sheet; transfer to oven and roast until garlic is golden brown, about 1 hour.
• Remove from oven and let foil-wrapped garlic stand until cool enough to handle. Squeeze each head of garlic, gently pressing with your fingers to expel cloves into a small bowl; stir garlic with a rubber spatula to blend thoroughly. Store in an airtight container, refrigerated, up to 2 weeks.

MAKING FRESH MOZZARELLA CHEESE

Steps:

• In a large stock pot, add the water. Add enough salt to the water until it tastes like saltwater. Bring the temperature of the water up to about 120 to 130 degrees, until the touch of the water is like hot bath water. Place a colander in the water. Crumble the cheese curd into the water. Using a wooden spoon, stir the mixture until the curd starts to pull. Using your hands or a spoon, pull the cheese until it begins to hold shape. It's like pulling taffy. Do not over pull the cheese because the end product will be rubbery. It is like you are pulling taffy. If the cheese hardens to soon, dip the cheese back in the water and repeat the pulling process. After the desired weight is achieved dip the cheese in an ice bath. The cheese can either be stored in salted water or rolled in plastic wrap. If you want to flavor the cheese, add the flavorings during the pulling process. Rub your hands with the herbs and garlic and work them into the cheese.

GARLIC, MOZZARELLA, AND ROASTED GARLIC TART - EMERIL LAGASSE

Steps:

• Cut the tomatoes into 1/2-inch slices.
• Arrange in a single layer on a rack set over a baking sheet.
• Season lightly with salt and let drain for 30 to 45 minutes.
• Preheat the oven to 400 degrees F.
• Place the pastry sheet on a lightly floured surface and roll it into a 10 1/2-inch square.
• Transfer to a baking sheet.
• Brush evenly with the oil, then the garlic puree.
• Arrange the tomato slices over the pastry.
• Cover each with a basil leaf, then top with a slice of cheese.
• Sprinkle with salt and the pepper.
• Bake until the crust is golden brown and the cheese is bubbly, about 20 to 25 minutes.
• Serve warm or at room temperature, cut into squares.
• Roasted Garlic Puree: 1/2 cup puree= 3 garlic heads, not peeled.
• Cut each head of the garlic crosswise in half.
• Toss the garlic heads with the olive oil, salt, and pepper in a bowl.
• place garlic in aluminum foil, make a pouch.
• roast for 40min-1hour in 400 degree oven.
• Remove the bag from the oven and open it up a bit.
• Return to the oven for about 10 minutes more.
• Remove the flesh by squeezing each half clove with your thumb and index finger.
• Puree.

GARLIC BREAD WITH MOZZARELLA

Steps:

• Mix all ingredients except bread.
• Slice bread partially at 1 inch intervals; be careful to not cut all the way through loaf.
• Spread 1 side of each slice with the cheese mixture.
• Wrap in foil.
• Bake at 425F for 25 minutes; serve hot.
• You may also use 2 TB of chopped fresh parsley instead of oregano.