Roasted Garlic And Asiago Spread Food

ROASTED GARLIC AND ASIAGO VEGETABLE DIP

Steps:

• Use a knife to cut the top off the head of garlic. Place in a small baking dish and drizzle oil on top of all the visible cloves. Cover with lid and bake in a 375F oven for 50-60 minutes. Garlic cloves should be nicely roasted with a caramelized colour. Remove from the oven and cool to room temperature.
• Use a fork to pull the roasted garlic cloves out of the head.
• Place the garlic cloves along with the rest of the ingredients into a food processor. Pulse until the dip is smooth and creamy. It may be necessary to stop the processor occasionally to scrape the sides down.
• Serve with fresh cut vegetables or crackers.

RUSTIC ROASTED GARLIC CHICKEN WITH ASIAGO GRAVY

Steps:

• Heat the oil in a large skillet over medium-high heat, add the chicken (seasoned with salt and pepper) and brown, about 3-5 minutes per side, before setting aside.
• Add the onion and garlic and saute until the onions are tender and the everything is lightly browned, about 3-5 minutes.
• Sprinkle in the thyme and flour and cook for a minute.
• Add the broth and deglaze the pan by scraping the brown bits off of the bottom of the pan with a spoon while the broth is sizzling when added.
• Mix the asiago into the sauce and season with salt and pepper to taste.
• Add the chicken, cover (with a lid or foil) and roast in a preheated 400F/200C oven for 15 minutes OR turn the heat down to medium-low and simmer on the stove top for 15 minutes.

ASIAGO ROASTED BROCCOLI

Steps:

• Set a rimmed baking sheet on an oven rack and preheat to 425 degrees F.
• Add the broccoli, oil, garlic, shallots, 3/4 teaspoon salt and red pepper flakes to a large bowl and toss to coat. Transfer to the preheated baking sheet and spread out in a single layer. Roast until the broccoli florets are browned on the ends, the stalks are crisp-tender and the shallots are caramelized, about 20 minutes, tossing about halfway through. Immediately sprinkle with the Asiago and lemon zest. Season with some salt if needed. Transfer to a serving platter.

ROASTED GARLIC ASIAGO DIP

Steps:

• Preheat oven to 400.
• Cut the garlic head in half along the"equator" (with root and stem ends representing the poles).
• Place the garlic, cut side down on a foil lined baking sheet and roast uncovered 40 to 45 minutes or until tender.
• (or use your favorite roasting instructions) To remove the garlic, turn heads upside down and gently squeeze the garlic out of the skins.
• Reduce oven temp to 350.
• With a food processor or electric mixer, blend cream cheese, Asiago cheese, heavy cream, sour cream and parsley until well-blended add garlic and blend again.
• Place mixture into a casserole or baking dish and top with shredded mozzarella.
• Bake about 20 minutes until bubbly and golden brown on top.
• Serve with firm crusty bread, crackers or other dippers of your choice.
• I have added artichoke hearts to the dip for a nice change.
• Update: I have been replacing the heavy cream with sour cream (I have been using a total of 1 cup) and it comes out fine.

20 BEST WAYS TO COOK WITH ASIAGO CHEESE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an asiago cheese recipe in 30 minutes or less!

ROASTED GARLIC AND ASIAGO SPREAD

Steps:

• Cut off top pointy end of bulb so cloves are exposed and brush with olive oil. Place bulb in a small baking dish and cover with foil. Roast in a 350 degree oven for 1 hour. Allow to cool.
• Squeeze garlic from cloves into a medium, microwave safe bowl. Add cheese, mayo, pepper and stir. Microwave on high 2-3 minutes, stirring occasionally.
• Spread on baguette slices and serve. Or serve with crackers.

ROASTED GARLIC-ASIAGO DIP WITH HOMEMADE CRACKERS

Steps:

• For the dip: Preheat the oven to 350 degrees F. Place the garlic bulbs in the oven and roast until soft when squeezed, about 30 minutes; let cool for 10 minutes. Cut the tops off the garlic and squeeze the roasted cloves out of the skin.
• Place the roasted garlic in a food processor with the cheese and season with salt. With the machine running drizzle in the olive oil. Taste and make sure it is delicious; re-season if needed.
• For the crackers: In a small bowl combine the Asiago and cayenne.
• Run the Calzone Dough through a pasta roller, adjusting the setting thinner until the dough gets very thin, about 1/8-inch thick. Dust the dough lightly with flour during the process if the dough is sticky.
• Brush the dough with the egg wash and sprinkle liberally with the Asiago-cayenne mix. Using a pizza wheel, cut the dough crosswise into triangles. Place the dough triangles onto a sheet tray and bake until light brown, 10 to 12 minutes. Let cool for 3 to 4 minutes on the tray before removing.
• Eat right away or store in an airtight container.
• In a small bowl, combine the yeast and sugar and whisk together with the warm water. Let sit for 15 minutes; when the water looks frothy and smells very yeasty, it's ready.
• In the bowl of a standing mixer fitted with the dough hook attachment, add the flours and salt. Pour in the yeast-water mixture and the olive oil. Mix to combine on medium speed. When a dough ball has formed, continue to knead until the dough is tight and not at all sticky, 5 to 6 minutes.
• Lightly oil a mixing bowl, place the dough in the bowl and cover with a tea towel or plastic wrap. Place the bowl in a warm place to let rise until doubled in size, about 1 hour. Punch the dough down and let it rise a final time for 30 to 40 minutes before using.

BROCCOLI WITH GARLIC AND ASIAGO

Steps:

• Simmer broccoli in 1/2-inch boiling, salted water in a shallow covered skillet for 6 or 7 minutes, until tender. Drain broccoli and remove from pan. Return pan to stove top over medium heat. Add oil and garlic. Saute garlic in oil 3 minutes. Add broccoli spears to the skillet and coat them with garlic oil. Transfer broccoli to a serving dish and garnish with curls of Asiago cheese.

ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

ASIAGO CREAM SAUCE

Steps:

• In a saucepan melt 2 ounces butter.
• Add onions and chopped garlic.
• Saute over medium heat for 5 minutes.
• Add flour and mix thoroughly.
• Cook for 4 minutes, then add the chicken broth, let thicken and add the cream and reduce for 20 minutes.
• Add the salt, pepper and cayenne.
• Whisk in white wine and let simmer for another 5 minutes.
• Turn off the flame and whisk in the other 1 ounce of butter and asiago cheese.
• Cool in refrigerator.

ROASTED GARLIC SPREAD

Steps:

• Cut garlic crosswise in half and spread some oil on cut surface, wrap in foil.
• Roast in 375°F oven about 45-50 minutes.
• Till soft and golden.
• Squeeze the meat out of the skins season with salt and pepper add enough oil to taste while using a fork to smash till smooth and creamy. Mix in rosemary.
• Can be frozen.
• Just bring to room temperature and mix with a fork.
• Use on whatever you like or do like me and use on everything!