ROASTED GARLIC FLAN
The cookbook author Rozanne Gold does more with three ingredients than most cooks can do with 10 or 12. Here she combines elephant garlic, cream and eggs into a flan of remarkable simplicity and depth of flavor.
Provided by Amanda Hesser
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Wrap garlic in foil and place on a baking sheet. Bake for 1 hour. Allow to cool.
- Lower oven temperature to 350 degrees. Cut garlic heads in half, exposing cloves. Squeeze pulp from skins. Place in a food processor and puree until a smooth paste is formed. Add cream, eggs, salt and white pepper. Process again until smooth; do not overprocess, or the cream will thicken.
- Bring a teakettle of water to a boil. Ladle custard into 6 custard cups or ramekins. Place cups in a deep baking pan. Pour boiling water into the pan two-thirds of the way up the sides of the cups.
- Place baking pan in oven. Bake until custard is set, 35 to 40 minutes; do not overcook. Remove cups from the water bath, and allow to sit for 5 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 15 grams, Sodium 253 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED GARLIC MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Add the mushrooms, melted butter, olive oil, salt, pepper, sliced garlic, rosemary sprigs and thyme sprigs to a 9-by-13-inch baking dish. Toss the ingredients together until evenly combined.
- Bake until the mushrooms are softened and slightly browned, 30 to 35 minutes. Remove the pan from the oven and discard the rosemary and thyme sprigs.
- Serve immediately or keep at room temperature until ready to serve.
PORCINI MUSHROOM PASTA
This is not a hard recipe to make, you can change the type of mushrooms to suit your own taste. Its a nice quick meal.
Provided by Dancer
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion and garlic in oil and butter until very soft.
- Add wine, stock, mushrooms & juice, thyme, parsley and cumin and simmer until slightly thicken.
- Salt and pepper to taste.
- Pour over fettuccine or pappardelle noodles.
- Garnish with tomato, basil and cheese.
MUSHROOM TART
Create an eye-catching mushroom tart for an easy but impressive vegetarian main course. Try a tasty pairing of earthy mushrooms, cream cheese and nutty pastry
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 1h10m
Number Of Ingredients 9
Steps:
- Put 175g Flora 100% Natural Ingredients, wholemeal flour, half the thyme and a pinch of salt in a food processor and pulse until it starts to clump together. Add 2-3 tbsp cold water and pulse again until it forms a ball. Wrap and chill for 20 mins.
- Meanwhile, heat the remaining 2 tbsp spread in a frying pan, and fry the mushrooms and onions for 10 mins until soft and lightly golden. Season well and remove from the heat.
- Heat the oven to 220C/fan 200C/gas 7. Add a large flat baking sheet to the oven to heat up. Whisk the soft cheese with half the chives, remaining thyme and all the garlic. Season well.
- Roll the pastry out in between two sheets of parchment to a rough rectangle shape, the thickness of a £1 coin, about 30x40cm. Remove the top layer of parchment and smooth over the soft cheese mixture, leaving a 5cm border. Spoon over the mushrooms, in an even layer over the soft cheese, then fold over the 4 sides of the border to overlap the filling slightly. Trim the sides before you fold over if you need to, but will look lovely when baked either way. Glaze the pastry with egg.
- Using the parchment to help you, slide the tart onto the hot tray with the paper. Bake for 35-40 mins until the pasty is cooked though, and crisp. Scatter with the remaining chives to serve, along with a green salad.
Nutrition Facts : Calories 495 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.63 milligram of sodium
ROAST TURKEY WITH PORCINI MUSHROOM GRAVY
Steps:
- Make turkey:
- Preheat oven to 375°F. Blend first 5 ingredients in small bowl. Rinse turkey inside and out; pat dry. Place turkey on rack in large roasting pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread seasoned butter over breast meat under skin. Sprinkle turkey inside and out with salt and pepper. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together.
- Roast turkey 1 hour. Add tomatoes to pan. Roast 1 1/2 hours longer, stirring tomatoes occasionally. Pour broth into pan. Cover turkey loosely with foil. Roast until thermometer inserted into thigh registers 180°F, basting occasionally with pan juices, about 1 hour 50 minutes longer if unstuffed or 2 hours 20 minutes longer if stuffed. Transfer turkey to platter. Tent with foil; reserve pan juices.
- Meanwhile, prepare gravy:
- Bring 5 cups chicken broth and porcini mushrooms to boil in medium saucepan. Remove from heat; let steep 15 minutes. Transfer mushrooms to work surface; reserve mushroom broth. Chop mushrooms coarsely. Mix 2 tablespoons butter and flour in small bowl to smooth paste. Strain juices from roasting pan into large measuring cup; spoon off fat. Add enough reserved mushroom broth to pan juices to measure 6 cups. Add wine to roasting pan and bring to simmer, scraping up browned bits; add to broth.
- Melt remaining 2 tablespoons butter in large saucepan over medium-high heat. Add garlic and sauté 1 minute. Add parsley, thyme, rosemary and mushrooms. Sauté until mushrooms are tender, about 4 minutes. Stir in broth mixture and simmer until slightly reduced, about 30 minutes. Gradually whisk in butter-flour paste. Boil until reduced to 4 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
More about "roasted garlic and porcini flan with porcini mushrooms and tomato food"
PENNE WITH WILD MUSHROOMS AND CREME FRAICHE - DELIA …
From deliaonline.com
ROASTED PORCINI MUSHROOMS RECIPE | EAT SMARTER USA
From eatsmarter.com
RED-WINE POT ROAST WITH PORCINI RECIPE | BON APPéTIT
From bonappetit.com
PORCINI MUSHROOM & BLACK GARLIC RISOTTO - DISH 'N' THE …
From dishnthekitchen.com
PORCINI MUSHROOM PARMESAN TART | MY KITCHEN STORIES
From mykitchenstories.com.au
PORCINI DUSTED COD WITH ROASTED GARLIC MASHED POTATOES
From foodnetwork.ca
ROASTED GARLIC AND PORCINI FLAN WITH PORCINI MUSHROOMS AND …
From recipenet.org
PORCINI MUSHROOMS GIVE THIS TENDER POT ROAST AN EXTRA UMAMI PUNCH
From washingtonpost.com
PORCINI POT ROAST - THE WASHINGTON POST
From washingtonpost.com
ROASTED MUSHROOMS WITH GARLIC - HOW TO ROAST MUSHROOMS
From honest-food.net
EGGPLANT & PORCINI "MEATBALLS" IN TOMATO SAUCE - FOOD & WINE
From foodandwine.com
SIRLOIN TIP OVEN ROAST WITH PORCINI MUSHROOM JUS
From canadianliving.com
ROASTED GARLIC AND PORCINI FLAN WITH PORCINI MUSHROOMS AND TOMATO
From zlate.gpt.net-freaks.com
WARM PORCINI MUSHROOM FLAN WITH WILD MUSHROOM CONFIT,TRUFFLE …
From emerils.com
OVEN-ROASTED OR GRILLED PORCINI MUSHROOMS - MOTHER EARTH LIVING
From motherearthliving.com
VEGAN CELEBRATION ROAST WITH PORCINI MUSHROOM GRAVY
From goodeggs.com
ROASTED GARLIC AND PORCINI FLAN WITH PORCINI MUSHROOMS AND …
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love