Mafalda With Creamy Roasted Garlic Recipes

CREAMY ROASTED GARLIC PENNE

Steps:

• Trim the top thirds of garlic heads. Set on parchment-lined foil, drizzle with olive oil, top with thyme, and wrap. Roast at 400 degrees for 1 hour. Cook penne, reserving 3/4 cup pasta water. Squeeze garlic out of skins and heat in a skillet with pasta water and cheese, whisking until thick and creamy. Stir in cream, and penne. Season, and top with greens.

ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

MAFALDA WITH CREAMY ROASTED GARLIC

Steps:

• Heat oven to 350° F. Cut 1/4- inch slice from top of each garlic bulb to expose cloves. Place cut side up on piece of foil. Drizzle 2 teaspoons olive oil over each garlic bulb. Wrap foil tightly around each bulb. Bake 45 to 50 minutes or until garlic is tender when pierced with fork. Remove garlic from bulbs by squeezing from the bottom.
• Meanwhile, cook and drain pasta as directed on package. Keep warm.
• In 1-quart saucepan, mix roasted garlic, half-and-half, vinegar, salt and pepper. Cook over very low heat just until heated through. Stir in bell pepper and parsley. In large serving bowl, toss garlic sauce with pasta. Serve immediately.

ROASTED GARLIC CREAM SAUCE

Steps:

• Roast garlic by cutting off bottom quarter of head, exposing all cloves.
• Drizzle with olive oil, salt and pepper and tent in tin foil cut side up.
• Bake at 375 for 1 hr till golden brown and super soft.
• Melt butter in pan, add flour and cook for 1 minute.
• Add 2 cups of milk and bring to a boil until sauce thickens.
• Add roasted garlic and puree.
• Add cheeses and ENJOY over pasta, chicken, or anything!

BALSAMIC ROASTED GARLIC

Steps:

• PREPARE:.
• Using a large baking pan with sides (I use a 9x13x2 inch), cover completely with tinfoil.
• Spray tinfoil with cooking spray at least twice (I like to step outside to do this) and set aside.
• Remove as much of the loose, paperthin covering from the bulbs that you can by hand. If it does not come off easily, don't take it off.
• Working on a cutting board, using a sharp heavy knife, cut through the tops of each bulb. Save the tops. Don't take bulbs apart.
• Place all the cut bulbs in the pan. They should be touching each other.
• Sprinkle the vinegar over the tops of garlic bulbs. If you have a small spray bottle that you can put the vinegar into, all the better.**.
• At this time, you can add some salt, lightly to the tops, if you wish (I don't).
• BAKING:.
• Preheat oven to 400 degrees after you cut the bulb tops off.
• Cover the entire pan tightly with tinfoil.
• Place pan in middle half of hot oven.
• Lower heat to 350 degrees.
• Bake for 30 to forty-five minutes.
• Remove from oven in 30 minutes and test for doneness WITHOUT removing tinfoil. Using a thin sharp knife, stab once at garlic bulbs that are in center of pan. If knife goes in easily, remove tinfoil and return pan to oven for 15 minutes more for browning. If bulbs are not soft, bake another 15 minutes or until soft and then brown.
• Remove pan from oven and let cool on rack before trying to handle. The garlic can sit for up to three hours without it being affected poorly.
• REMOVAL AND STORING:.
• This is the messy part, no getting away from it. I have been known to wear thin rubber gloves (I save the kind that comes with hair dying kits) for this next part, but don't bother anymore. This is also why I make so much at a time.
• Over bowl, holding a bulb, cut side facing down, squeeze until bulbs pop out. If they are overcooked, it will be very mushy (this is how I like it). Get as much out as possible using free hand to help pull out.
• When all bulbs are done, check bowl for any skins that may have come off, and remove.
• Mash with a fork until very creamy and smooth. You can also put bulbs into a mini mixer until smooth. I don't because by the time I get all the garlic out, I'm finished by hand.
• You can store garlic in fridge for up to a month like this or freeze and keep until the next ice age. When freezing, you can divide in many ways; using half cups, using ice cube trays, or my way!
• Open a fresh gallon freezer storage bag.
• Spoon in the mashed garlic. Place on a flat surface and press garlc press down, til it fills the bag. If there is too much garlic, use two bags. After you have pressed the garlic throughout the bag, along with the air. Seal it. Place it flat in your freezer and when hard, put this bag inside another freezer bag and seal.
• Now, when you want to use the garlic, remove from the freezer at the time you are ready to use. Don't let it stand around waiting for you, as I have found that each time it defrosts and re-freezes, it loses some of its potency.
• Open bag and with the blunt end of a butter knife, cut the amount you want to use, slip the knife between the garlic and the bag and lift out. Return unused portion to freezer.
• * Garlic tops: Don't throw them away! Make some garlic broth, of course!
• ** I saved a spray margarine container for this.

CREAMY ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place garlic cloves in aluminum foil and drizzle with olive oil.
• Roast in the preheated oven until very soft, about 25 minutes.
• Meanwhile, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Mix potatoes, half-and-half, and melted butter until well combined. Add cream cheese, sour cream, and roasted garlic; mix with a hand mixer until well blended. Season with salt and pepper.