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.
OIL-POACHED-GARLIC PUREE AND ROASTED-GARLIC OIL
This process for preparing garlic yields two culinary treasures; a rich-tasting puree that can be enjoyed on it's own or used as a cooking ingredient as well as an infused oil. Serving size is indicated in the directions for both puree and infused oil. From the book "EatingWell in Season" and posted for ZWT5.
Provided by kitty.rock
Categories Very Low Carbs
Time 2h45m
Yield 2 cups oil, 8 serving(s)
Number Of Ingredients 4
Steps:
- Bring 4 cups of water to boil in a medium saucepan.
- Remove from the heat, add the separated but unpeeled cloves of 4 heads of garlic, stir to submerge the cloves, cover and let sit until the garlic skins are softened and cool enough to handle, about 50 minutes.
- Strain the garlic, discarding the water, remove the skins and cut off the hard nub where the clove was attached to the head.
- Place the garlic, canola oil and EVOO in a medium saucepan; bring to a gentle simmer over medium-low heat.
- Reduce the heat to low and maintain a very gentle simmer (it may be necessary to slide the pan to the edge of the burner). Simmer until the cloves are golden and very soft when pressed with a fork, 40 to 50 minutes. Let cool for 30 minutes.
- Transfer the cooled garlic to a sieve to drain, reserving the oil. Transfer the garlic to a food processor and puree until smooth, scraping down the sides occasionally. Store the puree and the oil separately in the refrigerator.
- NOTE: makes 1/2 to 2/3 cup puree (depending on the size of the garlic) and 2 cups garlic-infused oil.
ROASTED GARLIC OIL AND ROASTED GARLIC
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
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.
ROASTED GARLIC OIL
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
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 PUREE
Mix this puree into risotto, soups, and sauces.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1/4 cup
Number Of Ingredients 1
Steps:
- With a fork, mash garlic cloves in a medium bowl to form a smooth paste.
GARLIC: BLANCHED, POACHED, ROASTED, OR TOASTED
Steps:
- Blanching: Bring a small saucepan of water to a low boil. Separate the cloves from 1 head of garlic, leaving the skins on, and drop into water for 5 minutes. Remove and drain. Store, skin on, in an airtight container in the refrigerator for up to 1 week.
- Poaching: In a small cast-iron pot, bring 1 cup olive oil to a very low simmer on a grill or in a wood-fired oven and drop peeled cloves from 1 head of garlic in to cook for 10 minutes. Remove, drain, let cool, and store in an airtight container in the refrigerator for up to 1 week. Reserve the poaching oil and use as a flavoring or finishing oil.
- Roasting: Garlic is easy to roast and develops much more flavor in a wood-fired environment. Simply cut the top off a whole head of garlic to expose the cloves and drizzle with a bit of olive oil. Place in a small clay cooker or cast-iron pot or an aluminum-foil packet and place in the wood-fired oven or on a covered grill to roast until soft to the touch, about 20 minutes. Store in an airtight container in the refrigerator for up to 2 weeks.
- Toasting: Toast the skin-on cloves from 1 head of garlic in a dry skillet over high heat until the skins are slightly browned. You are toasting but not cooking the garlic. Slice or mince the garlic as called for in the recipe. Store in an airtight container and refrigerate for up to 2 weeks.
More about "oil poached garlic puree and roasted garlic oil recipes"
OIL POACHED GARLIC PUR?E AND ROASTED GARLIC OIL - BIGOVEN
From bigoven.com
5/5 (1)Category Soups, Stews And ChiliCuisine FrenchTotal Time 2 hrs 30 mins
ROASTED GARLIC SPREAD AND GARLIC OIL - SAVOR THE BEST
From savorthebest.com
HOMEMADE ROASTED GARLIC OIL - HOW SWEET EATS
From howsweeteats.com
STOVE-TOP ROASTED GARLIC (MAKES GARLIC PUREE & GARLIC OIL!)
From healthyseasonalrecipes.com
ROASTED GARLIC PUREE RECIPE - THE SPICE HOUSE
From thespicehouse.com
ROASTED GARLIC AND ROASTED GARLIC OIL - SAVEUR
From saveur.com
THE EASIEST ROASTED GARLIC RECIPE EVER | NO OIL | NO SALT
From thewateringmouth.com
ROASTED GARLIC PUREE RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
ROASTED GARLIC PUREE | COOKSTR.COM
From cookstr.com
OIL-POACHED-GARLIC PUREE & ROASTED-GARLIC OIL | RECIPE | GARLIC OIL ...
From pinterest.co.uk
25 THINGS TO DO WITH ROASTED GARLIC - THE WICKED NOODLE
From thewickednoodle.com
ROASTED GARLIC PUREE RECIPE - RECIPES.NET
From recipes.net
ROASTED-GARLIC OIL RECIPE - BON APPéTIT
From bonappetit.com
ROASTED GARLIC PURéE - THEEATDOWN
From theeatdown.com
GARLIC & WHITE BEAN DIP | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
3 INGREDIENT ROASTED GARLIC PUREE - A LA INGA
From alainga.com
OIL-POACHED-GARLIC PUREE & ROASTED-GARLIC OIL RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
OIL ROASTED GARLIC PUREE | SKYTERRA AT HOME
From skyterraathome.com
ROASTED GARLIC, TOASTED GARLIC, AND POACHED GARLIC | COOKSTR.COM
From cookstr.com
SLOW-COOKED GARLIC (IN OIL) - RECIPE - FINECOOKING
From finecooking.com
OIL-POACHED-GARLIC PUREE AND ROASTED-GARLIC OIL – RECIPES NETWORK
From recipenet.org
ACE FIT | OIL-POACHED-GARLIC PUREE & ROASTED-GARLIC OIL
From acefitness.org
PICKLED GARLIC CLOVES RECIPE | EATINGWELL
From eatingwell.com
WORLD BEST ROASTED FOOD RECIPES: OIL-POACHED-GARLIC PUREE AND …
From roastedfood.blogspot.com
OIL-POACHED-GARLIC PUREE & ROASTED-GARLIC OIL
From keeprecipes.com
OIL-POACHED-GARLIC PUREE & ROASTED-GARLIC OIL
From pinterest.com
ROASTED GARLIC PUREE - EMERILS.COM
From emerils.com
ROASTED GARLIC INFUSED OIL AND ROASTED GARLIC - MJ'S KITCHEN
From mjskitchen.com
OVEN ROASTED GARLIC BULBS AND PUREE - KITCHEN DIVAS
From kitchendivas.com
OVEN-ROASTED GARLIC IN OLIVE OIL…FOR EVERYDAY COOKING ALL YEAR …
From foodonfifth.com
CHAMPAGNE POACHED MONKFISH WITH PROSCIUTTO VINAIGRETTE AND …
From more.ctv.ca
OIL-POACHED-GARLIC PUREE & ROASTED-GARLIC OIL - MASTERCOOK
From mastercook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #preparation #low-protein #5-ingredients-or-less #very-low-carbs #easy #dietary #low-sodium #low-carb #low-in-something #4-hours-or-less
You'll also love