Pureed Garlic Food

ROASTED GARLIC PUREE

Steps:

• Set oen to 350 degrees.
• Chop off the bottom of garlic head, and separate into WHOLE cloves.
• Place the cloves (leaving the skin on) in a shallow 8-inch square baking dish.
• Drizzle with olive oil.
• Bake for 20 minutes; cool and drain oil.
• Remove the skins from the baked cloves (I just squeeze the cloves between my fingers, and the soft garlic just slides right out of the skin).
• To puree: add all ingredients in a processor and puree for about 30 seconds, or until smooth, scraping sides of processor bowl occasionally.
• Delicious.

OIL-POACHED-GARLIC PUREE AND ROASTED-GARLIC OIL

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.

ROASTED GARLIC PUREE

Steps:

• preheat oven to 375*F.
• wrap garlic cloves in aluminum foil package and cook for 1 hour in oven.
• remove cloves from foil and peel.
• puree garlic in food processor, add olive oil and blend until incorporated.
• store garlic puree in glass jar with tight-fitting lid.
• refrigerate.
• use in preparation of sauces or with meats.