GARLIC PUREE
This garlic recipe from chef Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Striped Bass Plaki.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees. Mix together canola and olive oil; set aside.
- Place garlic cloves in an ovenproof heavy-bottomed saucepan or Dutch-oven with a lid. Add bay leaf, a scant tablespoon salt, and peppercorns. Add enough of the oil mixture to barely cover.
- Cover pan and transfer to oven. Cook until garlic is pale golden and very tender, 1 hour to 1 hour and 15 minutes. Remove from oven and let cool to room temperature.
- Using a slotted spoon, transfer garlic cloves to a cutting board or the bowl of a small food processor, reserving oil; finely chop or process until pureed. Transfer to a bowl and add just enough reserved oil to cover. Keep refrigerated, up to 3 days.
ROASTED GARLIC PUREE
This roasted garlic puree recipe comes to us courtesy of Jimmy Bannos and John DeMers from their book, The Heaven on Seven cookbook. Where it's Mardi Gras All the Time! This recipe is a companion to their Texas Roadhouse Chili.
Provided by Team 118Group
Number Of Ingredients 2
Steps:
- Preheat the oven to 300 degrees.Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown. Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.Reserve the remaining garlic-infused oil in another container and refrigerate.
PUREED GARLIC
You can mix this puree into pastas, soups, and use it make garlic bread.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 2
Steps:
- Place the garlic cloves in the bowl of a food processor. Process until chopped to desired size, rough or fine. Transfer pureed garlic to an airtight glass or plastic jar, and cover it with olive oil. Store in the refrigerator.
ROASTED GARLIC PUREE
This is so easy and you can add it to just about anything, especially homemade salad dressing. It only states that it Serves 4-6 wish I knew it in cups. If anyone makes this and would be kind enough to let me know how many cups/or ounces, I would really appreciate it. Thank you :) To have plenty for later use, double or triple the recipe. Pol Martin Cookbook.
Provided by daisygrl64
Categories Beginner Cook
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- preheat oven to 375*F.
- wrap garlic cloves in aluminum foil package and cook for 1 hour in oven.
- remove cloves from foil and peel.
- puree garlic in food processor, add olive oil and blend until incorporated.
- store garlic puree in glass jar with tight-fitting lid.
- refrigerate.
- use in preparation of sauces or with meats.
GARLIC PURéE
Garlic purée is delicious stirred into mashed potatoes or a soufflé base. It makes a tasty compound butter with a bit of salt and will make a gravy taste sublime.
Yield makes about 1/2 cup
Number Of Ingredients 5
Steps:
- Separate into cloves and peel: 2 heads of garlic.
- If the cloves have started to sprout, cut them in half and remove the sprouting green germ. Put the garlic cloves in a small heavy saucepan. Add: 3/4 cup chicken broth or water, 1 1/2 tablespoons butter or olive oil, 2 to 3 thyme or savory sprigs, A pinch of salt.
- Bring the liquid to a boil, reduce to a simmer, cover the pan, and cook until the garlic is very tender, 10 to 15 minutes. Check on the simmering garlic now and then and add more chicken broth or water if needed. When the garlic is tender, drain, reserving the liquid. Mash the garlic or pass it through a food mill. Thin the purée with the reserved liquid. Don't toss out any leftover liquid; it is very tasty.
- This can be made without peeling the garlic. The garlic cloves take a bit longer to cook and must be puréed in a food mill to separate the flesh from the skins.
- Use 1 cup sliced green garlic instead of garlic cloves. Use 1/2 cup broth or water and cook until tender, about 5 minutes.
ROASTED GARLIC PUREE
This is fantastic to use as a spread on buttered French bread (slathered with the garlic puree) or to use in salad dressings, or just about what ever you like! I eat this just off of the spoon, it is that good LOL!... I make lots and freeze in 1/2-cup plastic freezer containers.. Delicious! You can double or triple the recipe. Make sure that you purchase and use extra huge garlic bulbs, the smaller ones just are not worth the effort, and take too long to peel.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 30m
Yield 4 bulbs garlic
Number Of Ingredients 5
Steps:
- Set oen to 350 degrees.
- Chop off the bottom of garlic head, and separate into WHOLE cloves.
- Place the cloves (leaving the skin on) in a shallow 8-inch square baking dish.
- Drizzle with olive oil.
- Bake for 20 minutes; cool and drain oil.
- Remove the skins from the baked cloves (I just squeeze the cloves between my fingers, and the soft garlic just slides right out of the skin).
- To puree: add all ingredients in a processor and puree for about 30 seconds, or until smooth, scraping sides of processor bowl occasionally.
- Delicious.
Nutrition Facts : Calories 165, Fat 13.7, SaturatedFat 1.9, Sodium 78.1, Carbohydrate 10.2, Fiber 0.7, Sugar 0.4, Protein 1.9
GARLIC CONFIT PURéE
Categories Condiment/Spread Garlic Boil Gourmet
Yield Makes about 3 tablespoons
Number Of Ingredients 3
Steps:
- Bring 2 cups water, garlic, and 1 teaspoon sea salt to a boil in a 1 1/2-quart saucepan, then drain in a colander. Blanch garlic in same manner 2 more times. Dry pan well with paper towels, then add garlic and cover with duck fat. Simmer, uncovered, until garlic is very tender, about 5 minutes. Drain garlic in a sieve set over a bowl, reserving fat, and purée garlic in a food processor to make confit. Cool completely before putting in cavities of squabs.
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