Roasted Garlic And Roasted Garlic Oil Recipes

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ROASTED GARLIC SPREAD



Roasted Garlic Spread image

This smooth, creamy Roasted Garlic Spread is addictive! Roasting garlic magically transforms the flavor into a nutty, mellow flavor. Spread it on toasted baguette slices for a quick and easy appetizer.

Provided by Pat Nyswonger

Categories     Condiments

Time 40m40S

Number Of Ingredients 4

2 cups peeled garlic cloves or 4-6 garlic heads
1/4 teaspoon fine salt
1-1/2 cups extra-virgin olive oil
1 tablespoon fresh thyme leaves (optional)

Steps:

  • In an oven-proof casserole dish or pie plate, add the garlic and toss with the salt. Spread the garlic cloves in an even layer and add the olive oil until the cloves are completely submerged.
  • Cover the dish with foil and transfer to the oven. Roast for 30-35 minutes until the garlic is light golden in color and very tender.
  • Cool the garlic in the dish then strain the oil through a mesh sieve set over a bowl. Save the oil in a sealed container for other recipes.
  • Place the cooled garlic cloves in a food processor or blender. Add 2 to 4 tablespoons of the infused oil and process until smooth and creamy.
  • Add salt according to taste preference, transfer to a container and stir in the thyme leaves if using.

Nutrition Facts : Calories 46 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tablespoon, Sodium 29 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

ROASTED GARLIC OIL



Roasted Garlic Oil image

This recipe yields 2 incredible items. One is the listed garlic oil, the other is lots of roasted garlic. Search away if you can't think of what to use the roasted garlic in. I use the oil in just about everything that I want to have a nice garlic flavor. Great in salad dressings. A couple of tips here. First, don't waste your money using high end extra virgin olive oil. Just use the plain old olive oil. Second, if you can find it, use the already peeled and processed garlic cloves. I'd rather pay extra for someone else to do that, than peel 2 pounds of garlic by hand.

Provided by ROV Chef

Categories     Sauces

Time 1h5m

Yield 1 quart oil

Number Of Ingredients 2

2 lbs garlic cloves, peeled
1 quart olive oil

Steps:

  • Preheat oven to 250°F.
  • Place garlic in a deep casserole dish and cover with oil. Add extra if needed to cover all the garlic. don't use as much as called for if it won't all fit in your dish. This is not an exact recipe here. The main thing is that all the garlic is covered with oil.
  • Cook in the oven until the garlic is soft and squishy.
  • Remove from oven and let it cool a bit.
  • Remove garlic from the oil and set aside. Let the garlic cool completely in the fridge before you cover it.
  • Pour oil through a coffee filter and into a shallow pan and let it cool in the fridge before you bottle it.
  • Keep refrigerated and use the oil soon.
  • The garlic can be frozen if you want to hold on to it for awhile, but it will break down when it's thawed. I like to puree it into a smooth past and use it that way.
  • BE ADVISED! SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
  • To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning. SANITIZE EVERYTHING THAT WILL COME IN CONTACT WITH FOOD!
  • I can't stress this enough. Botulism is nothing to mess around with. I have never had a problem with my flavored oils. Always smell them before you use them. If there is any doubt about the quality, TOSS IT! You can't be too careful.
  • Be careful and enjoy.

ROASTED GARLIC AND ROASTED GARLIC OIL



Roasted Garlic and Roasted Garlic Oil image

Provided by Sam Talbot

Number Of Ingredients 2

2 cups grapeseed oil
20 garlic cloves (about 2 heads), peeled

Steps:

  • In a large saucepan, heat the oil over low heat. Once the oil begins to shimmer (be careful not to let it boil), add the garlic cloves. Cook the garlic uncovered for 1 hour and 15 minutes, or until the cloves are easily mashed with a fork. Store the cooled oil and garlic cloves in a covered container in the refrigerator for up to 2 weeks.

ROASTED GARLIC OIL AND ROASTED GARLIC



Roasted Garlic Oil and Roasted Garlic image

Provided by Norman Van Aken

Categories     Condiment/Spread     Garlic     Roast     Thyme

Yield Makes 2 2/3 cups garlic oil and 1/2 cup garlic mash

Number Of Ingredients 4

3 large heads garlic, cut horizontally in half
3 cups pure olive oil
4 sprigs thyme
1 1/2 teaspoons black peppercorns, toasted

Steps:

  • Preheat the oven to 300 degrees.
  • Put the garlic heads cut side down in a small casserole or ovenproof pot and pour the olive oil over them. Add the thyme and pepper. Cover with a lid or foil and bake for 45 minutes to 1 hour, until the garlic is soft enough to mash.
  • Remove garlic from the oil and set aside.
  • Strain the oil into a bowl and let cool, then pour into an airtight container. The oil will keep for at least a month. To make the garlic mash, squeeze the cloves out of their papery husks into a bowl. Mash the roasted garlic with a fork. Store mash in an airtight container in the refrigerator for up to 1 month.

GARLIC ROASTED CHICKEN AND POTATOES



Garlic Roasted Chicken and Potatoes image

Serve this garlic flavored chicken and potatoes that's sprinkled with chives - perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 8

4 boneless skinless chicken breasts (about 1 1/4 lb)
5 to 6 small red potatoes, quartered
1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon peppered seasoned salt
2 to 3 garlic cloves, minced
1 tablespoon olive oil
2 tablespoons shredded Parmesan cheese
2 tablespoons chopped fresh chives

Steps:

  • Heat oven to 425°F. Arrange chicken and potatoes in ungreased 13x9-inch pan. In small bowl, mix rosemary, seasoned salt, garlic and oil. Brush over chicken and potatoes. Sprinkle with cheese.
  • Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), and potatoes are light golden brown. Sprinkle with chives.

Nutrition Facts : Calories 340, Carbohydrate 36 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 2 g

ROASTED GARLIC OIL



Roasted Garlic Oil image

Infused oils are a common sight in specialty food shops, but they can't rival the real deal coming out of your kitchen. Get your best olive oil out and start crushing garlic cloves. A short stint in the oven will produce a smooth and round garlic flavor that takes grilled vegetables and dressings somewhere refined. A healthy spoonful to finish pasta dishes works very well, too.

Provided by Gabrielle Hamilton

Time 25m

Yield 3 cups

Number Of Ingredients 3

3 heads garlic cloves, peeled and crushed
3 cups extra-virgin olive oil
Kosher salt

Steps:

  • Preheat oven to 350.
  • In a small ovenproof deep dish - a pie plate would work - combine all ingredients, and set in oven for about 20 minutes until the garlic is softened and golden and the oil is fragrant. We don't remove the cloves.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 4 grams, Sodium 77 milligrams, Sugar 0 grams

ROASTED GARLIC AND OLIVE OIL COUSCOUS



Roasted Garlic and Olive Oil Couscous image

Make and share this Roasted Garlic and Olive Oil Couscous recipe from Food.com.

Provided by Kat2355

Categories     Grains

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 cups water or 1 1/4 cups broth
1 cup couscous
1 teaspoon butter or 1 teaspoon margarine (optional)
1/2 teaspoon salt (optional)
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon dried thyme leaves
1/2 teaspoon paprika
1/4 teaspoon black pepper, freshly ground

Steps:

  • Bring water to a boil.
  • Add couscous, butter and salt.
  • Remove from heat and let stand 5 minutes.
  • Topping: In a shallow pan, heat oil.
  • Cook garlic until it begins to brown.
  • Add rest of spices, cook for 30 second and remove from heat.
  • (Alternately, you could use ready made"roasted garlic olive oil", and add the thyme and pepper).
  • Mix topping with couscous, serve immediately.

MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE



Midnight Pasta With Roasted Garlic, Olive Oil and Chile image

This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you're a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you.

Provided by Ali Slagle

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 large head of garlic
Kosher salt
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 cup firmly packed parsley leaves
1 pound spaghetti or other long pasta
1/2 teaspoon red-pepper flakes, plus more for garnish
Black pepper
Freshly grated Parmesan, for serving

Steps:

  • Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
  • When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
  • While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
  • When the pasta's done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
  • Serve with more red-pepper flakes, black pepper and Parmesan.

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