Roasted Garlic Paste With Honeyrachael Ray Recipes

ROASTED GARLIC PASTE

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.

ROASTED GARLIC PASTE

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.

PASTE E FAGIOLI WITH ROASTED GARLIC

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.

ROASTED-GARLIC PASTE

Steps:

• Preheat the oven to 375 degrees F. Peel the outermost layers of skin off the heads of garlic. Cut off the top third of each head to open the cloves. Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt and pepper. Cover tightly, place in the oven and roast until about 3/4 cooked (about 45 minutes).
• Uncover and return to the oven until the cloves begin to pop out of their skins and brown (about 15 minutes). Let cool. When cool enough to handle easily, squeeze the roasted garlic into a small bowl. Press firmly against the skins to extract all the sweet roasted garlic you can. Add the oil from the baking dish, the Parmesan cheese, rosemary and a pinch of gray salt. Mix well until a paste forms. Store tightly covered in the refrigerator for up to 1 week.

ROASTED GARLIC PASTE

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.

ROASTED GARLIC PASTE WITH HONEY(RACHAEL RAY)

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.).

ROASTED GARLIC PASTE

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

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.