ROASTED GARLIC PASTE
Roasting your own garlic to make roasted garlic paste is so easy, and can be used in place of any recipe that calls for garlic paste, such as pasta or hummus, or spread on toast as a tasty snack!
Provided by Elizabeth Lindemann
Categories Condiments
Time 55m
Number Of Ingredients 3
Steps:
- Remove the outer skin from the garlic heads, keeping the entire thing intact.
- Slice off the tops of the cloves to expose the garlic by cutting at an angle.
- Place the heads of garlic on pieces of aluminum foil and drizzle with 1 tablespoon of olive oil each.
- Bunch the foil together at the top to close it up
- Place in a 400 degree F oven for approximately 45 minutes.
- Remove from oven and allow to cool; remove roasted garlic cloves with a fork and add to a bowl.
- Mash with a fork until it forms a paste; add the olive oil from the foil packets that has collected on the bottom.
- Season with salt, if desired.
Nutrition Facts : Calories 40 kcal, Carbohydrate 2 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PASTE E FAGIOLI WITH ROASTED GARLIC
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 425 degrees F.
- Cut the tops off of the garlic heads to expose the cloves. Drizzle with EVOO and sprinkle with salt and pepper before wrapping in foil. Roast until soft, 40 to 45 minutes.
- Meanwhile, heat the EVOO in a soup pot over medium-high heat and brown the guanciale, about 3 minutes. Stir in the bay leaves, rosemary, thyme, celery, carrots and onions and sprinkle with salt and pepper. Cook, partially covered, stirring occasionally, until the vegetables are soft, 10 to 15 minutes. Pour in the stock and bring to boil, then reduce the heat to a simmer.
- Place 1 cup of the soup in a blender or food processor with the roasted garlic cloves, along 1 tablespoon of the tomato paste and half of the cannellini and garbanzo beans. Process until smooth, adding water if the soup is too thick to blend. Transfer back into the soup pot and stir to combine, adding the remaining whole beans.
- Bring the soup back to a bubble. Add the veal and escarole and cook until the greens are wilted. Season with a few grates of nutmeg. Cook the pasta in the soup.
- Top bowls of soup with cheese, an extra drizzle of EVOO and celery leaves and onions, if using.
Nutrition Facts : Calories 365 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 1101 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 18 grams, Sugar 8 grams
ROASTED GARLIC PASTE
Roasted garlic paste is a wonderful ingredient to keep on hand in your kitchen. Garlic paste makes a wonderful spread for bread or sandwiches.
Provided by Brett Moore
Categories Condiment Ingredient
Time 1h5m
Yield 16
Number Of Ingredients 3
Steps:
- Preheat oven to 350 F.
- Cut off the top 1/3 of the garlic heads. Place the garlic heads (cut side up) in a small baking dish. Pour the olive oil over the garlic. Sprinkle with a little salt and pepper.
- Cover the dish with a lid or aluminum foil and bake for about 45 minutes. Remove lid or foil and bake for another 15 minutes. Cloves will begin to brown. Remove dish from oven and let cool until you can handle the garlic with your hands.
- Into a medium bowl, squeeze the garlic cloves out of their skins. Using a strainer, add the oil from the baking dish to the garlic. Use a food processor or mash together with a fork until the paste has a smooth consistency.
- Cover tightly and refrigerate. Will last about one week in the fridge.
Nutrition Facts : Calories 102 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 24 mg, Fat 7 g, ServingSize About 1 cup (16 servings), UnsaturatedFat 6 g
ROASTED GARLIC PASTE
Roasted whole cloves of garlic, processed in the food processor to make a paste. Keep this on hand to make garlic bread, flavor mashed potatoes, or use in anything that could use a bit of a flavor kick. Roasting the garlic mellows the sharp, bitter flavors, leaving it sweet and tasty.
Provided by IngridH
Categories Spreads
Time 1h2m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 400°F.
- Make a packet out of a piece of foil by folding it in half, then making small folds along two of the open edges.
- Add the garlic, salt and oil to the packet. Fold the open side a few times to seal.
- Bake until the garlic is very soft and golden brown. In my oven, this takes about an hour.
- Once the garlic is done, remove from the oven and let cool slightly.
- Place garlic in the food processor, and process until it is a smooth paste.
- Place in a seal-able container and store in the refrigerator.
ROASTED GARLIC PASTE WITH HONEY(RACHAEL RAY)
Used in sauces, stews, on french bread, dips, marinades, etc. this is so good, you'll want to make extra just to eat off the spoon. From Rachael Ray's Week in a Day. I have put up a recipe using it in Vegetarian Chorizo, Roasted Butternut and Zucchini Chili Pot and Swiss Chard au Gratin French Bread Pizzas.
Provided by Sharon123
Categories Vegetable
Time 55m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup olive oil. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the remaining 3/4 cup olive oil and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.).
Nutrition Facts : Calories 1758.2, Fat 145.2, SaturatedFat 20.1, Sodium 45.4, Carbohydrate 114, Fiber 5.1, Sugar 36.9, Protein 15.4
FRENCH BREAD WITH ROASTED GARLIC
This is made in the bread machine and baked in the oven. Follow your bread machine directions. If you don't have a french bread setting just remove dough from the machine before the final rising stage and shape as directed.
Provided by Rita1652
Categories Yeast Breads
Time 45m
Yield 2 loafs, 10 serving(s)
Number Of Ingredients 6
Steps:
- Add water to the machine following with the rest of the ingredients as listed. Be sure not to have the salt (place salt in a corner)and yeast touch.
- Use the french bread setting press start.
- When the dough cycle has finished remove dough from machine place it on a floured work surface. Punch down divide into 2.
- Start with one rolling into 7-8 X 3 inches. Fold one third up lenghtwise and one third down then press. Repeat twice more letting the dough rest in between foldings.
- Gentle roll and stretch each piece to 11-13 inch loaf. Place loaf on a lightly floured bread pan so it will keep its shape while rising. Cover with lightly oiled plastic wrap and rise for 30-45 minutes in a warm place.
- Slash tops with a sharp knife. Place into a preheated oven at 450 degrees for 15-20 minutes. In a pan below add a hand full of ice cubes. Bake until golden brown. Transfer to wire rack and cool.
Nutrition Facts : Calories 190.7, Fat 0.6, SaturatedFat 0.1, Sodium 351.8, Carbohydrate 39.6, Fiber 1.9, Sugar 0.6, Protein 6
ROASTED GARLIC PASTE
I couldn't find a way to mellow out the raw garlic taste without using a lot of oil, so I decided to roast the garlic first. The taste is remarkable, as well as lower in calories than the traditional garlic paste.
Provided by Late Night Gourmet
Categories Sauces
Time 20m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In a large pan on medium heat, add 2 tablespoons of olive oil. Add garlic cloves and heat, stirring frequently, until all the cloves are at least partly browned and softened.
- Pour roasted garlic cloves and oil from the pan into a food processor. Add salt and process until finely chopped. Scrape down the sides using a spatula as needed.
- While the food processor runs, drizzle in remaining olive oil. Stop to scrape down the sides using a spatula if needed throughout the process. Resume processing, this time gradually adding vegetable stock.
- Gradually add the lemon juice while running the food processor. The mixture will start to turn white. Continue processing, scraping down the sides as needed, until the mixture has the consistency of whipped egg whites.
Nutrition Facts : Calories 69.3, Fat 4.6, SaturatedFat 0.6, Sodium 584.8, Carbohydrate 6.7, Fiber 0.4, Sugar 0.3, Protein 1.2
ROASTED GARLIC PASTE
A staple at our house, roasted garlic has uses limited only by your imagination. Roasted garlic is very mild and mellow. Flavor meats, sauces, breads, pastas, dressings and vegetables with it.
Provided by sugarpea
Categories Spreads
Time 1h5m
Yield 1 cup garlic paste
Number Of Ingredients 3
Steps:
- Preheat oven to 375°.
- Remove any loose papery skins from the outside of the garlic heads; cut off the top 1/3 of the heads to open the cloves; set aside for another use; place the heads in a small baking dish, cut sides up; pour olive oil over them and sprinkle with salt and pepper.
- Cover the dish tightly and bake until 3/4 done, about 45 minutes; uncover and continue to bake another 15 minutes or until the cloves begin to pop out of their skins and brown; cool.
- Squeeze the cloves out of their skins into a bowl; add the oil from the baking dish and mix well, forming a paste.
- Store, refrigerated, up to one week.
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
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