GARLIC SOUFFLE
This gentle, earthy soufflé first appeared on the menu of Chez Panisse, Alice Waters's groundbreaking restaurant in Berkeley, Calif., and was brought to The Times by Craig Claiborne and Pierre Franey, who called it "splendid." That it is. (The New York Times)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 2h20m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 250 degrees.
- Set aside three cloves of garlic for the basic sauce. Put the remaining garlic cloves in a small, shallow baking dish and add the olive oil, water, one-half teaspoon thyme, one bay leaf, salt and pepper. Cover closely and place in the oven. Bake one and one-half hours or until the garlic is totally tender. Baste the garlic pieces occasionally as they cook.
- Meanwhile, melt the six tablespoons butter in a heavy saucepan and add the flour, stirring with a wire whisk. Bring the half-andhalf and heavy cream to the boil in a small saucepan and add it to the flour and butter mixture, stirring rapidly with the whisk. When thickened and smooth, add salt to taste. Set the saucepan in a basin of simmering water.
- Tie the quartered onion, the reserved garlic cloves, one-half teaspoon thyme, the remaining two bay leaves, parsley sprigs and peppercorns in a small square of cheesecloth. Bring up the ends and tie them to make a bag. Add this to the sauce. Cover closely and let the sauce cook in simmering water about one hour, stirring the sauce occasionally. Remove the saucepan from the water and let it cool briefly. Remove and discard the cheesecloth bag.
- Increase the oven heat to 450 degrees.
- Put the baked garlic through a food mill, pressing to extract as much pulp and liquid as possible from the solids. Or press it through a sieve, using a pestle. There should be about one and one-half tablespoons. Add this to the cream sauce and stir.
- Add the egg yolks, the Gruyere or Swiss cheese and two-thirds cup of the Parmesan and beat well to blend. Add the cayenne, salt and pepper and blend well.
- Beat the egg whites until stiff. Add half of them to the cheese sauce and beat them in. Add the remaining whites and fold them quickly until well distributed.
- Generously butter a 12-inch oval, ovenproof platter. Pour in the souffle mixture. Sprinkle with the remaining cheese and thyme. Place on the top rack of the oven and bake 10 minutes until well browned.
Nutrition Facts : @context http, Calories 697, UnsaturatedFat 25 grams, Carbohydrate 13 grams, Fat 61 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 33 grams, Sodium 564 milligrams, Sugar 5 grams, TransFat 1 gram
ROASTED GARLIC
Roasted garlic is great served with bread, crackers or apples. People can peel off a clove of the garlic and literally squeeze the garlic out of it's shell onto their bread or cracker. Delicious!
Provided by Becky
Categories Side Dish Vegetables
Time 1h5m
Yield 15
Number Of Ingredients 2
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.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 12.3 g, Fat 2.9 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 6.4 mg, Sugar 0.4 g
ROASTED-GARLIC SOUFFLé
Provided by Paul Grimes
Categories Mixer Egg Garlic Bake Bastille Day Lunch Parmesan Swiss Cheese Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F with rack in middle.
- Trim 1/4 inch from tops of whole heads of garlic, then put heads on a large sheet of foil and drizzle each with 1 teaspoon oil. Wrap heads together in foil and roast until very tender, 50 minutes to 1 hour. Cool to warm, then squeeze garlic from skins.
- Meanwhile, bring milk, smashed garlic cloves, onion, thyme sprigs, bay leaf, clove, and peppercorns just to a boil in a medium saucepan, then remove from heat and cover. Let steep 30 minutes.
- Butter a 12-inch oval (2-quart) gratin dish with 1 tablespoon butter, then sprinkle bottom and side with bread crumbs and chill until ready to use.
- Melt remaining 6 tablespoons butter in a heavy medium saucepan and whisk in flour. Cook roux over low heat, whisking constantly, 5 minutes.
- Strain milk mixture through a fine-mesh sieve, then add to roux, whisking until smooth. Bring to a boil, whisking, then simmer béchamel, whisking, 3 minutes. Remove from heat and vigorously whisk in yolks 1 at a time. Whisk in roasted garlic, parmesan, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper and transfer to a bowl.
- Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then stir one third of egg whites into yolk mixture. Fold in Gruyère, then remaining whites. Transfer mixture to gratin dish, smoothing top, and sprinkle with thyme leaves.
- Bake soufflé until set and browned on top, 20 to 25 minutes.
TWICE-BAKED GARLIC SOUFFLéS
Provided by Orlando Murrin
Categories Garlic Appetizer Bake Dinner Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 individual soufflés
Number Of Ingredients 14
Steps:
- Melt 1 tbsp of the butter and add the garlic, 1/4 tsp salt, pepper to taste, 3/4 cup water and the vinegar. Simmer covered for 10 minutes, then uncover and boil till the water has evaporated. Add the milk, bring to the boil, then process in a blender. Measure 1 cup garlic-milk mixture.
- Heat the remaining butter and stir in the flour and thyme. Cook for a minute, then make a white sauce by gradually stirring in the garlic milk till thick. Transfer to a big bowl, add the grated cheese, three-quarters of the Parmesan, then the egg yolks. Set aside.
- Heat the oven to 350°F (325°F convection). Butter the individual soufflé dishes and dust the sides with the remaining Parmesan; if you have any left over, stir into the sauce. Set in a roasting pan and put a kettle on to boil.
- Beat egg whites till firm but not dry. Fold half into the soufflé base, then add the rest. Spoon into the dishes (fill them almost to the top), pour boiling water into the pan to one-third of the depth of the dishes and bake for 20-25 minutes, till puffed and cooked through. Remove from oven and leave to cool-they will sink.
- When cool, run a knife round the edge to loosen each soufflé, gently upend on to your hand, then put the right way up on one big dish or 6 gratin dishes. (You can make the soufflés a day ahead, or even freeze them. Make sure they are at room temperature before the second baking.)
- To serve, set your oven to 400°F (375°F convection). Mix the cream with salt and pepper, grated nutmeg and Parmesan or other cheese. Pour over the soufflés to cover completely, then if you wish sprinkle with bread crumbs. Bake for 10-15 minutes, till golden and the sauce bubbling. They will gently re-puff.
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 SOUP
Four entire bulbs of garlic, roasted to sweetness, and incorporated in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice.
Provided by Marian
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 4
Number Of Ingredients 13
Steps:
- Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
- Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
- Puree soup in batches in a blender or food processor.
- Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.
Nutrition Facts : Calories 727.9 calories, Carbohydrate 48.8 g, Cholesterol 127.3 mg, Fat 54.9 g, Fiber 3.7 g, Protein 12.7 g, SaturatedFat 27 g, Sodium 936.8 mg, Sugar 6.2 g
ROASTED GARLIC SAUCE
Make and share this Roasted Garlic Sauce recipe from Food.com.
Provided by RecipeNut
Categories Sauces
Time 40m
Yield 3 cups
Number Of Ingredients 6
Steps:
- To roast garlic Preheat oven to 350°F.
- Rub individual garlic cloves with olive oil, place in a small oven proof pan, and season with salt and pepper.
- Cover the pan with aluminum foil and roast for 45 minutes, or until garlic is soft and lightly browned.
- Peel garlic.
- Method for Sauce-----------.
- In a medium saucepan over high heat, combine the garlic, onion, and white wine, bring to a boil, and reduce by three-fourths.
- Reduce the heat to medium, add cream, and let simmer for 15 to 20 minutes.
- Season to taste with salt and pepper.
- Transfer to food processor and puree.
- May be prepared up to two days ahead, covered, and refrigerated.
- Bring to room temperature before serving.
GARLIC AND GOAT-CHEESE SOUFFLé
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 1h20m
Yield Four servings
Number Of Ingredients 10
Steps:
- Place the garlic in a saucepan and add cold water to cover. Bring to the boil and let simmer about 40 minutes or until tender. Drain.
- Peel the garlic and put the cloves in a bowl. Mash well. There should be about one-quarter cup.
- Preheat oven to 450 degrees.
- Butter four individual souffle dishes, each with a one-and-one-half-cup capacity. Chill.
- Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring rapidly with the whisk. When thickened and smooth, remove from the heat.
- Blend the cornstarch and water, and stir into the sauce. Return to the heat, stirring, and bring to a simmer. Sprinkle with black pepper and cayenne. Add the cheese and garlic.
- Beat the egg yolks and add them to the mixture. Beat vigorously and bring barely to the boil. Remove from the heat and immediately scrape the mixture into a mixing bowl to prevent further cooking. Let cool briefly.
- Meanwhile, beat the egg whites until stiff. Add one-third of the whites to the cheese mixture and beat with a wire whisk. Add the remaining whites and fold them in, stirring from the bottom and sides.
- Spoon equal amounts of the mixture into the individual dishes. Place the dishes on a baking sheet in the oven and bake 12 minutes until well puffed and brown.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 30 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 17 grams, Sodium 397 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED GARLIC & CHEESE GRITS SOUFFLé
Add some Southern style to a French favorite with Roasted Garlic & Cheese Grits Soufflé. Garlic and butter add lots of taste to this cheese grits soufflé.
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Cut 1/4 inch off top of garlic head, leaving papery skins intact. Place on sheet of foil; drizzle with oil. Wrap in foil. Bake 30 min. Meanwhile, brush 1/2 tsp. butter onto bottom and side of 2-qt. souffle dish; sprinkle with Parmesan until evenly coated.
- Bring broth to boil in medium saucepan on medium-high heat. Gradually add grits, stirring constantly; cover. Simmer on low heat 5 min., stirring occasionally. Remove from heat.
- Slip roasted garlic from skins; mash to a paste. Add to grits with VELVEETA, 2 Tbsp. butter and red pepper; stir until VELVEETA is melted. Add yolks; mix well. Beat egg whites with mixer on medium speed until foamy; beat on high speed just until stiff peaks form. Gently stir into grits mixture; spoon into prepared dish.
- Bake 40 to 45 min. or until top is golden brown and center is set. Serve immediately.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 560 mg, Carbohydrate 18 g, Fiber 0.5232 g, Sugar 3 g, Protein 7 g
ROASTED GARLIC
When garlic is roasted, it becomes mild and soft enough to spread over bread or crackers. For additional herb flavor, place a sprig of fresh thyme over the cut surface of the garlic before roasting. Roasted garlic can also be used to flavor cream of potato soup. Simply roast as directed. When cool, squeeze the garlic from the skin into the soup and puree the entire mixture. One whole head or bulb of garlic will flavor 6 to 8 quarts of soup.
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 4-6 servings.
Number Of Ingredients 4
Steps:
- Cut off the top of each garlic head (the end that comes to a closed point) so that each clove is exposed. Place with cut side up in a small ungreased baking dish; pour water around garlic. , Cover and bake at 350° for 1 hour or until garlic is very soft. Cool for 5 minutes. Slowly drizzle oil into the center and over each garlic head. Remove soft garlic from skins; spread onto French or Italian bread or over cooked meats or vegetables.
Nutrition Facts : Calories 115 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
ROASTED GARLIC
Roasted garlic is an easy and affordable way to add a savory boost to almost any meal. The long, slow cooking mellows the garlic's bite and leaves rich, deep flavor and silky texture in its place. Use it to make Roasted-Garlic Bread, Garlic and Chive Dip, or Garlic-Stuffed Roast Chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic heads, exposing as many cloves as possible. Arrange garlic heads, cut side up, in an 8- or 9-inch square baking dish (make sure garlic heads sit flat).
- Season garlic with salt and pepper and sprinkle with thyme. Slowly pour oil over each head, letting it soak into and around cloves. Cover dish tightly with foil and roast until cloves are golden, completely soft, and begin to protrude slightly from skins, about 1 hour. Let stand until cool enough to handle.
- From the bottom up, squeeze each head to push out cloves (peel skins from any completely enclosed cloves). Transfer garlic and cooking oil to an airtight container. (Garlic will keep, refrigerated, up to 2 weeks.)
Nutrition Facts : Calories 168 g, Fat 11 g, Fiber 1 g, Protein 3 g
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- Cut a piece of foil long enough to fit around a 2-quart soufflé dish, allowing a 1-inch overlap; fold foil lengthwise into thirds. Lightly coat one side of foil and bottom of dish with cooking spray. Wrap foil around outside of dish, coated side against dish, allowing it to extend 4 inches above rim to form a collar; secure with string or masking tape.
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