ROASTED GARLIC FLAN
The cookbook author Rozanne Gold does more with three ingredients than most cooks can do with 10 or 12. Here she combines elephant garlic, cream and eggs into a flan of remarkable simplicity and depth of flavor.
Provided by Amanda Hesser
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Wrap garlic in foil and place on a baking sheet. Bake for 1 hour. Allow to cool.
- Lower oven temperature to 350 degrees. Cut garlic heads in half, exposing cloves. Squeeze pulp from skins. Place in a food processor and puree until a smooth paste is formed. Add cream, eggs, salt and white pepper. Process again until smooth; do not overprocess, or the cream will thicken.
- Bring a teakettle of water to a boil. Ladle custard into 6 custard cups or ramekins. Place cups in a deep baking pan. Pour boiling water into the pan two-thirds of the way up the sides of the cups.
- Place baking pan in oven. Bake until custard is set, 35 to 40 minutes; do not overcook. Remove cups from the water bath, and allow to sit for 5 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 15 grams, Sodium 253 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED GARLIC FLAN (ROASTED-GARLIC CUSTARDS WITH MUSHROOMS AND GREEN ONIONS)
Savory custards flavored with nutty roasted garlic are topped with an unusual sauce of sliced garlic, mushrooms, green onions, and pasta. This is a stunning appetizer, and can become the star of a meal if the entrée is simple. The mushroom stock, custard mixture, and sauce - up to addition of the pasta - may be prepared one day in advance and refrigerated separately. Add 8 to 10 minutes to the baking time for the custards.
Provided by Great Chefs
Number Of Ingredients 17
Steps:
- To make the mushroom stock: Twist the stem off the mushroom, wipe it with a damp paper towel, and chop it coarsely. Slice off the dark gills from the underside of the cap and reserve the cap. Combine the stem pieces, gills, and stock in a medium saucepan and bring to a boil over high heat. Reduce the heat and simmer the stock uncovered for 30 minutes, until reduced to 1-1/2 cups. Set aside. To make the custards: Preheat the oven to 325 F. Place the cream in a saucepan over medium heat with the garlic clove and bring to a boil. Remove the garlic and keep the cream hot. In a large bowl, whisk the eggs and egg yolk together. Add the cream in a thin stream, whisking constantly. Whisk in the roasted garlic puree until the mixture is smooth and season with salt and pepper. Butter four 6-ounce ramekins. Fill the ramekins with the custard mixture and place them in a shallow roasting pan. Place the pan in the oven and fill the pan with enough boiling water to come halfway up the sides of the ramekins. Cover the pan with aluminum foil and bake for 50 minutes to 1 hour, or until the custards are set and a knife inserted in the middle of each comes out clean. Remove the ramekins from the water bath. Let the custards sit for 5 minutes, then run a knife around the inside of each ramekin. To unmold the custards, place a dinner plate over each ramekin and turn it over quickly; lift off the ramekin. While the custard is baking, prepare the sauce: Slice the reserved portobello mushroom cap and heat the butter and olive oil in a medium saute pan or skillet over medium-high heat. When the butter foam begins to subside, add the sliced mushroom and saute until tender, about 3 minutes. Sprinkle the mushroom with salt and pepper. Add the sliced garlic and green onions to the pan. Saute over medium heat until the garlic is translucent, about 3 minutes. Add the sherry and boil over high heat until the liquid is reduced by three fourths, about 2 minutes. Add the mushroom stock to the pan along with the broken pasta and thyme. Lower heat and boil gently for 6 to 8 minutes, until the pasta is al dente. To serve: Arrange some mushrooms, garlic, and onions around each unmolded custard. Ladle sauce around the custard and serve. Note: Julienned red and yellow peppers, baby corn, and celery may be added to the sauce with the pasta to make a heartier dish to serve as an entrée.
ROASTED GARLIC
Roasted garlic is an easy and affordable way to add a savory boost to almost any meal. The long, slow cooking mellows the garlic's bite and leaves rich, deep flavor and silky texture in its place. Use it to make Roasted-Garlic Bread, Garlic and Chive Dip, or Garlic-Stuffed Roast Chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic heads, exposing as many cloves as possible. Arrange garlic heads, cut side up, in an 8- or 9-inch square baking dish (make sure garlic heads sit flat).
- Season garlic with salt and pepper and sprinkle with thyme. Slowly pour oil over each head, letting it soak into and around cloves. Cover dish tightly with foil and roast until cloves are golden, completely soft, and begin to protrude slightly from skins, about 1 hour. Let stand until cool enough to handle.
- From the bottom up, squeeze each head to push out cloves (peel skins from any completely enclosed cloves). Transfer garlic and cooking oil to an airtight container. (Garlic will keep, refrigerated, up to 2 weeks.)
Nutrition Facts : Calories 168 g, Fat 11 g, Fiber 1 g, Protein 3 g
ROASTED GARLIC
Roasted garlic is great served with bread, crackers or apples. People can peel off a clove of the garlic and literally squeeze the garlic out of it's shell onto their bread or cracker. Delicious!
Provided by Becky
Categories Side Dish Vegetables
Time 1h5m
Yield 15
Number Of Ingredients 2
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.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 12.3 g, Fat 2.9 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 6.4 mg, Sugar 0.4 g
ROASTED GARLIC FLAN
Make and share this Roasted Garlic Flan recipe from Food.com.
Provided by Scarlett516
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F Butter six 4 ounce ramekins.
- Roast the heads of garlic. Squeeze the cloves from the skins and mash into a paste.
- Combine 3-4 tablespoons of the paste in a food processor with eggs, salt, and pepper.
- Pulse until smooth. Add the heavy cream and pulse just until mixed.
- Pour into the ramekins and place the ramekins into a water bath.
- Bake until set and golden brown and knife comes out clean (about 35-45 minutes). Let cool for about 5 minutes.
- Run a knife around the inside edge of each ramekin and turn out onto serving plates.
Nutrition Facts : Calories 272.3, Fat 24.6, SaturatedFat 14.5, Cholesterol 187.3, Sodium 448.7, Carbohydrate 8.6, Fiber 0.5, Sugar 0.5, Protein 5.7
ROASTED GARLIC AND TAPIOCA FLAN
Steps:
- Preheat oven to 300 degrees. In a small saucepan, combine milk, 1 cup water and garlic, and bring to a simmer. Cook for 2 minutes, then drain garlic and pat dry.
- Place garlic in a baking pan, and drizzle with the oil. Roast until garlic is soft and golden brown, about 30 minutes.
- Meanwhile, prepare tapioca. Bring a large saucepan of water to a boil. Add tapioca, and simmer until tender, about 15 to 20 minutes. Drain and rinse well under cold running water.
- When garlic is roasted, transfer it to a large bowl and mash it with a fork; leave the oven on. Add cream, eggs, egg whites, honey, salt, nutmeg, white pepper and cayenne to the bowl, and mix well. Stir in the cooked tapioca.
- Ladle custard into eight 4-ounce ramekins. Place a roasting pan in oven, add ramekins, and fill pan with very hot tap water until it reaches halfway up the sides of the ramekins. Bake flans for 1 hour, until centers are set.
- Remove flans to a wire rack, and let cool for 20 minutes. To serve, run a knife around the sides of each ramekin, and then invert them onto serving plates. Serve as an accompaniment to lamb or beef.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 15 grams, Sodium 276 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED GARLIC AND PORCINI FLAN WITH PORCINI MUSHROOMS AND TOMATO
Provided by Food Network
Categories appetizer
Time 50m
Yield 6 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Crack the eggs on top, and using an egg cutter, slice the tops off the eggs. Carefully pour out the contents of 5 of the eggs into a bowl and separate the yolks from the whites. Transfer the yolks to another bowl. (Use the 5 egg whites and the contents of the remaining 7 eggs for other dishes). You need a total of 12 egg shells for this recipe. Add the cream and roasted garlic to the 5 yolks and whisk thoroughly; season with salt and pepper.
- Carefully rinse out the hollowed eggs under cold running water and return them to the egg carton. Pour the whisked egg mixture into each hollowed egg so that it fills the shell halfway. Place the carton in a roasting pan. Pour enough warm water into the pan to come halfway up the sides of the eggs. Cover the pan with foil and put it into the oven. Cook for about 20 minutes, or until the custard is firm and does not break when touched with your finger.
- While the eggs are cooking, pour the oil into a heavy skillet and set over medium-high heat. When the oil is hot and shimmering, add the mushrooms and saute for 2 minutes. Add the tomatoes and continue to saute until most of the liquid has evaporated. Add the vinegar, season with salt and pepper, and sprinkle with the chopped parsley.
- Remove the eggs from the oven, and divide the mushroom-tomato mixture between the eggs, spooning it carefully over the custard inside the eggs.
- To serve, arrange the 3 types of peppercorns in the bottom of a serving dish, platter, or basket. Set the filled eggs upright on the peppercorns and serve with demitasse spoons.
OVEN-ROASTED VEGETABLES WITH GARLIC
Categories Garlic Vegetable Side Roast Vegetarian Low Cal Low/No Sugar Wheat/Gluten-Free Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Mix first 7 ingredients in large roasting pan. Drizzle with oil and butter and toss to coat. Roast vegetables until golden and tender, stirring occasionally, about 1 hour 20 minutes. Season with salt and pepper. Transfer vegetables to platter and serve.
ROASTED GARLIC TYROKAVTERI
This is a great spread to serve with crusty breads, toasted pita, or raw vegetables. I add roasted garlic and oregano to mine to complete the flavors!
Provided by Granola Gary
Categories Cold Cheese Dips
Time 15m
Yield 24
Number Of Ingredients 10
Steps:
- Place roasted red peppers, roasted garlic, hot pepper sauce, lemon juice, oregano, and white pepper into a blender; puree until smooth. Add feta and cream cheese, and puree until smooth.
- With blender running, slowly pour in olive oil until incorporated and thickened. Stir in half-and-half if needed to achieve a dip consistency. Cover and store in the refrigerator until ready to serve.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 1.9 g, Cholesterol 14.5 mg, Fat 6.3 g, Fiber 0.1 g, Protein 2 g, SaturatedFat 3 g, Sodium 151.4 mg, Sugar 0.7 g
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