ROASTED GARLIC OIL
This recipe yields 2 incredible items. One is the listed garlic oil, the other is lots of roasted garlic. Search away if you can't think of what to use the roasted garlic in. I use the oil in just about everything that I want to have a nice garlic flavor. Great in salad dressings. A couple of tips here. First, don't waste your money using high end extra virgin olive oil. Just use the plain old olive oil. Second, if you can find it, use the already peeled and processed garlic cloves. I'd rather pay extra for someone else to do that, than peel 2 pounds of garlic by hand.
Provided by ROV Chef
Categories Sauces
Time 1h5m
Yield 1 quart oil
Number Of Ingredients 2
Steps:
- Preheat oven to 250°F.
- Place garlic in a deep casserole dish and cover with oil. Add extra if needed to cover all the garlic. don't use as much as called for if it won't all fit in your dish. This is not an exact recipe here. The main thing is that all the garlic is covered with oil.
- Cook in the oven until the garlic is soft and squishy.
- Remove from oven and let it cool a bit.
- Remove garlic from the oil and set aside. Let the garlic cool completely in the fridge before you cover it.
- Pour oil through a coffee filter and into a shallow pan and let it cool in the fridge before you bottle it.
- Keep refrigerated and use the oil soon.
- The garlic can be frozen if you want to hold on to it for awhile, but it will break down when it's thawed. I like to puree it into a smooth past and use it that way.
- BE ADVISED! SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
- To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning. SANITIZE EVERYTHING THAT WILL COME IN CONTACT WITH FOOD!
- I can't stress this enough. Botulism is nothing to mess around with. I have never had a problem with my flavored oils. Always smell them before you use them. If there is any doubt about the quality, TOSS IT! You can't be too careful.
- Be careful and enjoy.
GARLIC OIL AND ROASTED GARLIC CLOVES
For garlic lovers. This recipe makes both garlic-infused oil and creamy roasted garlic cloves at the same time. The roasted garlic oil can be used on salads, boiled red skins, baked potatoes, sauteeing, frying eggs, as a finishing drizzle on pasta and pizza, etc. And the cloves are delicious spread on bagels, toast, crackers, eng. muffins, in cooking. You can use already-peeled garlic cloves from the grocery store.
Provided by Kathy228
Categories Spreads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Into a small, tall, glass or ceramic oven bowl, place a cup or more of peeled garlic cloves. Cut off the little 'button' stem end of the clove.
- Cover garlic with a mild olive oil. Cover bowl with foil and poke several vent holes.
- Put in 350 degree oven for 30 minutes or til cloves are slightly golden and can be pierced with a fork but not mushy.
- Remove from oven and when cool enough to handle, pour the oil into a carafe (strain if desired); and save the cloves in a glass jar with a lid. I use a cleaned-out clam juice bottle for the oil.
Nutrition Facts : Calories 352, Fat 36.1, SaturatedFat 5, Sodium 4.6, Carbohydrate 7.5, Fiber 0.5, Sugar 0.2, Protein 1.4
GARLIC OIL
Steps:
- In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low, and cook for 5 minutes, until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook.
- Remove the garlic cloves from the oil and slice them. Place them in a bowl and pour the oil over them.
ROASTED EGGPLANT WITH GARLIC AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings (3 cups)
Number Of Ingredients 8
Steps:
- Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
- Preheat oven to 425 degrees F.
- Put a baking sheet in the oven to heat for 10 minutes.
- Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
- Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.
ROASTED GARLIC OIL AND ROASTED GARLIC
Provided by Norman Van Aken
Categories Condiment/Spread Garlic Roast Thyme
Yield Makes 2 2/3 cups garlic oil and 1/2 cup garlic mash
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees.
- Put the garlic heads cut side down in a small casserole or ovenproof pot and pour the olive oil over them. Add the thyme and pepper. Cover with a lid or foil and bake for 45 minutes to 1 hour, until the garlic is soft enough to mash.
- Remove garlic from the oil and set aside.
- Strain the oil into a bowl and let cool, then pour into an airtight container. The oil will keep for at least a month. To make the garlic mash, squeeze the cloves out of their papery husks into a bowl. Mash the roasted garlic with a fork. Store mash in an airtight container in the refrigerator for up to 1 month.
ROASTED GARLIC
Provided by Robin Miller : Food Network
Time 33m
Yield 2 heads roasted garlic
Number Of Ingredients 1
Steps:
- Preheat the oven to 400 degrees F.
- Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.
ROASTED GARLIC CLOVE CHICKEN
Provided by Melissa d'Arabian : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic. In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside. Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.
GARLIC OLIVE OIL PLATE WITH CAPERS
ZWT7, Italy. Roasting garlic turns its flavour soft and mellow and perfect for enjoying on its own. Any leftover oil can be filtered and reserved. An addictively delicious plate full of roasted garlic, speckled with olives and capers and herbs. From http://desertcandy.blogspot.com.
Provided by UmmBinat
Categories Spreads
Time 55m
Yield 4-6 garlic plates, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 300°F Cut the garlic through the equator so that the tips of the cloves are exposed, discard top bits. Pour the olive oil into a small roasting dish. Add the salt, pepper, thyme and capers to the oil. Nestle the garlic cut-side down in the dish and cover tightly with foil.
- Roast the garlic for 45-50 minutes, until the bottoms are well browned and the garlic is soft. Set aside to cool for at least 20 minutes (important! the oil is hot!).
- To serve: add the olives, if using, and turn the garlic cut side up. Dip your bread in the oil, and scoop out garlic cloves and spread on bread with capers, munch on olives, and enjoy.
Nutrition Facts : Calories 805.9, Fat 81.3, SaturatedFat 11.2, Sodium 75.5, Carbohydrate 19.9, Fiber 1.3, Sugar 0.6, Protein 3.9
HOW TO ROAST GARLIC
Keen to find out how to roast garlic? Once roasted, garlic becomes sweet and soft - perfect for soups, sauces and dips
Provided by Anna Glover
Time 22m
Yield 1 whole garlic
Number Of Ingredients 2
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the top off the garlic bulb, exposing the tops of the garlic cloves. Put on a small square of foil, and rub with the olive oil. Season with salt and pepper. Scrunch up the foil to seal in the bulb.
- Roast for 25-30 mins until soft when pressed, and the papery casing is light golden. Leave to cool for a few minutes before squeezing the soft roasted garlic out of their shells. Alternatively, take off all the papery casing and remove the cloves individually.
Nutrition Facts : Calories 16 calories, Fat 1 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
ROASTED GARLIC AND ROASTED GARLIC OIL
Provided by Sam Talbot
Number Of Ingredients 2
Steps:
- In a large saucepan, heat the oil over low heat. Once the oil begins to shimmer (be careful not to let it boil), add the garlic cloves. Cook the garlic uncovered for 1 hour and 15 minutes, or until the cloves are easily mashed with a fork. Store the cooled oil and garlic cloves in a covered container in the refrigerator for up to 2 weeks.
ROASTED CAULIFLOWER & 16 ROASTED CLOVES OF GARLIC
I find it totally amazing, that children and men ALL LOVE THIS RECIPE! As for the Female of our species we just love this for the flavor and the health benefits it brings our families. Roasted brings out a wonderful sweetness in this dish. The Garlic is roasted to a tan color is creamy good. You can just pop them in your mouth. Or you can spread them on your florets or fresh bread. Just be sure to scoop up some of the rosemary, olive oil and black pepper that may have escaped to the bottom of the dish. For Halloween check out Recipe #396674 version of my recipe.
Provided by Rita1652
Categories Cauliflower
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix oil, rosemary, salt, pepper and garlic together.
- Toss in cauliflower and place in a large casserole dish in one layer.
- Roast in a preheated oven at 450 degrees for 20 minutes; give a toss and bake for 10 more minutes.
OIL-POACHED-GARLIC PUREE AND ROASTED-GARLIC OIL
This process for preparing garlic yields two culinary treasures; a rich-tasting puree that can be enjoyed on it's own or used as a cooking ingredient as well as an infused oil. Serving size is indicated in the directions for both puree and infused oil. From the book "EatingWell in Season" and posted for ZWT5.
Provided by kitty.rock
Categories Very Low Carbs
Time 2h45m
Yield 2 cups oil, 8 serving(s)
Number Of Ingredients 4
Steps:
- Bring 4 cups of water to boil in a medium saucepan.
- Remove from the heat, add the separated but unpeeled cloves of 4 heads of garlic, stir to submerge the cloves, cover and let sit until the garlic skins are softened and cool enough to handle, about 50 minutes.
- Strain the garlic, discarding the water, remove the skins and cut off the hard nub where the clove was attached to the head.
- Place the garlic, canola oil and EVOO in a medium saucepan; bring to a gentle simmer over medium-low heat.
- Reduce the heat to low and maintain a very gentle simmer (it may be necessary to slide the pan to the edge of the burner). Simmer until the cloves are golden and very soft when pressed with a fork, 40 to 50 minutes. Let cool for 30 minutes.
- Transfer the cooled garlic to a sieve to drain, reserving the oil. Transfer the garlic to a food processor and puree until smooth, scraping down the sides occasionally. Store the puree and the oil separately in the refrigerator.
- NOTE: makes 1/2 to 2/3 cup puree (depending on the size of the garlic) and 2 cups garlic-infused oil.
BALSAMIC AND ROASTED GARLIC DIPPING OIL
Categories Condiment/Spread Sauce Garlic Roast Vegetarian Fall Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Place unpeeled garlic cloves in baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool.
- Squeeze garlic between fingertips to release cloves. Transfer garlic cloves to blender. Add vinegar and rosemary and puree herb mixture until smooth. With machine running, gradually add remaining 1 cup olive oil. Season to taste with salt and pepper. (Dipping oil can be prepared 1 day ahead. Cover and refrigerate. Let stand 15 minutes at room temperature and whisk before using.)
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