ROASTED CARAMELIZED GARLIC
I find there is nothing better then roasted garlic and I have found dozens of ways to use it
Provided by JM Avallone
Categories Other Sauces
Time 55m
Number Of Ingredients 1
Steps:
- 1. There are many ways to roast garlic, this is what I do. Set oven to 350 I use my toaster oven
- 2. I try to rub off as much as the white paper that covers each clove as it will stick like crazy to the garlic when done. A few times I have removed the garlic from the shells for me it was such a waist of time and each time I have done this so much of the garlic has burned, and with out doing the smash the clove trick its so time consuming.
- 3. You can cut the top of the garlic off some will give it a splash of olive oil when its cut some will not. which ever you choose just wrap the head of garlic in foil and check on it from time to time with a squeeze, if you find it is tender then give it a look. you want just like the caramelized onions to be a dark gooey brown the photo shown could in my would be cooked longer.
- 4. When it is color you want take it out and please let it cool getting that sticky hot garlic on your fingers you only want to do once. pull the cloves apart and give each clove a squeeze or just grab the entire head and squeeze the heck out of it, I do this on plastic wrap because this is how I will store it.
- 5. I will freeze the roasted garlic when I do a full bag of it. It can be mixed into soft butter tossed in mashed potatoes, sauces soups stews anything use your imagination
LINGUINE WITH CLAMS, ROASTED TOMATOES AND CARAMELIZED GARLIC
Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams. The juxtaposition of the slick linguine with the roasted, caramelized tomatoes and garlic, as well as the soft, briny clams, is an uncommon delight. Work hard to make sure not to overcook the pasta, so that it may finish in the sauce.
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 450 degrees. Smash and peel 8 garlic cloves; peel and finely chop the remaining 6. Toss the smashed garlic with the tomatoes, 2 tablespoons of oil, fine sea salt, and 1/4 teaspoon black pepper. Spread the tomatoes out in a layer in one or two baking pans (make sure they aren't too crowded, so they don't steam) and roast tomatoes, tossing occasionally, until bursting, 15 to 20 minutes.
- In a large pot of heavily salted boiling water, cook the pasta until it is 2 minutes from being done to taste. Drain.
- Return the pasta pot to medium-high heat. Warm 4 tablespoons oil in the pot. Add the chopped garlic and red pepper flakes; cook for 30 seconds. Add the wine and let simmer 2 minutes. Stir in the roasted tomatoes and garlic. Add the clams. Cover the pot and cook until the clams open, 5 to 10 minutes. Use tongs to transfer open clams to a bowl; discard any that do not open.
- Add the pasta and 3/4 teaspoon black pepper to the sauce in the pot. Cook, tossing, until pasta is just cooked through. Return the clams to the pot and toss with the pasta. Divide mixture among serving bowls. Garnish with mint and drizzle with more oil.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 1 gram, Carbohydrate 69 grams, Fat 3 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 0 grams, Sodium 787 milligrams, Sugar 5 grams, TransFat 0 grams
CARAMELIZED GARLIC
Caramelized garlic is very easy to make. Use this flavorful condiment with roasted meats or poultry or top a salad, diced can be topped on bread. If you like you can use the remaining sugar in a pot of beans or add some roasted nuts to it toss and top a salad.
Provided by Rita1652
Categories Vegetable
Time 20m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Blanch garlic cloves in boiling salted water about 2 minutes. Remove and place in a bowl of cold water to stop the cooking. Remove cloves from water and drain on paper towels.
- Place the sugar and butter in a small heavy skillet and add 2 tablespoons of wine. Place the pan over medium heat. Cook until the mixture turns a golden color tipping the pan and swirling the mixture to insure even cooking. Add the water 1 tablespoon at a time, swirling the pan to incorporate the liquid. Add the garlic and cook until well coated and the garlic is soft but still retains its shape about 5 minutes.
Nutrition Facts : Calories 49.6, Fat 1.6, SaturatedFat 1, Cholesterol 4.1, Sodium 4, Carbohydrate 8.7, Fiber 0.1, Sugar 7.1, Protein 0.3
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