ROASTED GARLIC PATE
Make and share this Roasted Garlic Pate recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 55m
Yield 3 cups (approximately)
Number Of Ingredients 4
Steps:
- Wrap each head of garlic in a double thickness of aluminum foil.
- Bake in the middle of a 300F oven until soft, about 40-45 minute Set aside until cool enough to handle, about 15 minutes. Remove foil and separate cloves from the heads of garlic.
- Pinch each clove to remove it from its skin and place in the bowl of a food processor. Add cheese and pepper. Process for 30 seconds.
- With machine running add olive oil until mixture has the texture of softly whipped potatoes.
- Serve with crackers or as a topping for baked potatoes (divine!) or fettucine or linguine.
Nutrition Facts : Calories 564.8, Fat 42.9, SaturatedFat 21.1, Cholesterol 119.5, Sodium 951.9, Carbohydrate 10.4, Fiber 0.6, Sugar 1.8, Protein 34.9
GARLIC PATE (PASTA DE ALHO)
From Jean Anderson's "The Food of Portugal" If you ate this in Portugal, it would be made with some wonderful local cheese. These recipe uses brie--a good substitute for those of us with no access to Portugese artisanal cheeses. This would be served with Pao Torrado, a kind of melba toast. Crostini from a baguette are just fine with this. Or if the brie is rich enough for you, try it on slices of cucumber.
Provided by Chef Kate
Categories Cheese
Time 1h50m
Yield 1 3/4 cups
Number Of Ingredients 5
Steps:
- Pre-heat the oven to 300 degrees F.
- Bundle the heads of garlic into a double thickness of foil and twist the ends to seal the garlic inside.
- Bake the garlic for an hour, remove from the oven and cool to room temperature.
- Heat water in the bottom of a double boiler.
- Trim all the rind from the brie and cut the cheese into 1" chunks.
- Place the brie in the top of the double boiler and warm it gently (never let the water boil) for 8 to 10 minutes (too much heat and you'll have a stringy mess).
- Meanwhile, peel the garlic, clove by clove and drop it into a blender or food processor.
- Add the cayenne, the olive oil and the water and process for 30 seconds.
- Scrape down the sides and process for another 30 seconds.
- Now add the softened cheese and pulse 8 or ten times.
- Transfer the mixture to a bowl and mix by hand till smooth (too much mixing the food processor can ruin it).
- Note: it can all be done hand--a good workout for it takes a good bit of mixing.
- Store in an airtight container in the fridge.
- Serve in a crock or in ramekins; take the pate out of the fridge at least 30 minutes before you want to serve it.
Nutrition Facts : Calories 1123, Fat 95.2, SaturatedFat 48.4, Cholesterol 259.2, Sodium 1637, Carbohydrate 12.8, Fiber 0.9, Sugar 1.6, Protein 56
SPAGHETTI AGLIO E OLIO
No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 32m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
- Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
- Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
- Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 754.6 calories, Carbohydrate 87.4 g, Cholesterol 17.6 mg, Fat 34.5 g, Fiber 3.9 g, Protein 22.9 g, SaturatedFat 7.5 g, Sodium 354.8 mg, Sugar 3.3 g
MIDNIGHT PASTA WITH ANCHOVIES, GARLIC AND TOMATO
Tomato paste gives this speedy midnight pasta, studded with anchovy and garlic, its color and umami. If you're not an anchovy fan, you can substitute a few tablespoons of chopped capers or olives. Be generous when adding the pasta water to the pan. The mixture should look soupy at first, but the sauce will thicken up as you toss.
Provided by Melissa Clark
Categories pastas, main course
Time 25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so the pasta can finish cooking in the sauce. It should still have a slight crunch in the center. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- While the pasta is cooking, in a large skillet, combine the oil, garlic, anchovies (if using), red-pepper flakes and pinch of salt over low heat. Cook until garlic is opaque and a few of the slices are pale gold at the edges (don't let the garlic turn brown), 2 to 5 minutes. Add tomato paste and cook until it darkens, about 1 minute longer.
- Add the drained pasta, lemon zest and 1/3 cup of the reserved pasta water to skillet. Stir until the pasta is al dente and well coated with sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta cooked to taste.
- Cut the zested lemon half in half (so you'll have a quarter of a lemon) and squeeze some juice into pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut remaining lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and red-pepper flakes, a drizzle of oil and a generous sprinkle of cheese, if you like.
GARLIC BREAD (MOLHO DE ALHO)
Great Brazilian churrasco barbeque-style garlic bread. You can mix oregano in with all the ingredients or sprinkle on bread before putting it on the grill. Shredded cheese can be added once one of the sides is cooked.
Provided by kroito
Categories Garlic Bread
Time 20m
Yield 10
Number Of Ingredients 4
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Combine butter, mayonnaise, and garlic in a food processor; blend until smooth. Spread mixture on both sides of French bread slices.
- Toast on the preheated grill until browned and crispy, about 5 minutes per side.
Nutrition Facts : Calories 147.2 calories, Carbohydrate 13.3 g, Cholesterol 14.3 mg, Fat 9.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 211.8 mg, Sugar 0.7 g
PASTA IN ALMOND GARLIC SAUCE
Provided by Paul Grimes
Categories Garlic Pasta Vegetarian Quick & Easy Dinner Parmesan Basil Almond Pea Gourmet Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (main course) or 8 (side dish) servings
Number Of Ingredients 12
Steps:
- Purée blanched almonds and garlic with water and 1/4 teaspoon salt in a blender until smooth.
- Cook cavatappi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until almost al dente. Reserve 3 cups pasta-cooking water and drain pasta.
- Meanwhile, heat oil and 1 tablespoon butter in a 12-inch heavy skillet (preferably straight-sided) over medium heat until foam subsides. Add almond purée and simmer, whisking occasionally, until thickened, about 3 minutes. Add 2 1/2 cups reserved cooking water, 1/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Whisk in remaining 2 tablespoons butter until melted. Add pasta and peas and cook, stirring occasionally, until pasta is al dente (sauce will be thin), 2 to 3 minutes. Add cheese and lemon juice and stir until combined well. Remove from heat and stir in half of basil and mint and salt and pepper to taste. Serve pasta in bowls topped with chopped almonds, remaining herbs, and additional cheese.
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