Roasted Garlic Flan Roasted Garlic Custards With Mushrooms And Green Onions Recipes

ROASTED GARLIC FLAN

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.

ROASTED GARLIC FLAN (ROASTED-GARLIC CUSTARDS WITH MUSHROOMS AND GREEN ONIONS)

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 MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Add the mushrooms, melted butter, olive oil, salt, pepper, sliced garlic, rosemary sprigs and thyme sprigs to a 9-by-13-inch baking dish. Toss the ingredients together until evenly combined.
• Bake until the mushrooms are softened and slightly browned, 30 to 35 minutes. Remove the pan from the oven and discard the rosemary and thyme sprigs.
• Serve immediately or keep at room temperature until ready to serve.

ROASTED GARLIC AND PORCINI FLAN WITH PORCINI MUSHROOMS AND TOMATO

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.

ROASTED GARLIC MUSHROOMS

Steps:

• 1. Preheat oven to 400 degrees. Cut stems level to the mushroom cap.
• 2. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.
• 3. Arrange the mushrooms in a shallow roasting pan with stems facing upwards.
• 4. Mix together the butter, garlic, thyme, lemon juice, and seasoning.
• 5. Spoon a little garlic butter on to each mushroom.
• 6. Then lightly press the bread crumbs on top.
• 7. Cook immediately in the oven for 10 minutes. Serve and enjoy.

ROASTED MUSHROOMS WITH GARLIC

Steps:

• Heat oven to 400 degrees. In a shallow roasting pan, mix together mushrooms, 1/3 cup of the olive oil, whole garlic cloves and thyme. Season with salt and pepper to taste. Roast, stirring occasionally, until mushrooms are golden brown and just starting to crisp, about 30 minutes. Remove from the oven, and discard thyme and garlic. Arrange the mushrooms in a shallow bowl, 6 to 8 inches in diameter.
• In a small sauté pan, heat the remaining 1/3 cup olive oil until shimmering. Add grated garlic and red pepper flakes. Sauté until golden brown, and immediately add vinegar, tomato, 1 tablespoon of the parsley, and a pinch of salt. Remove from heat and immediately pour over the mushrooms.
• Garnish with the remaining 1 tablespoon chopped parsley, pimentón, and chopped cashews. Serve immediately, while bubbly and hot. If desired, serve with grilled crusty bread.

HOW TO ROAST GARLIC

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the top off the garlic bulb, exposing the tops of the garlic cloves. Put on a small square of foil, and rub with the olive oil. Season with salt and pepper. Scrunch up the foil to seal in the bulb.
• Roast for 25-30 mins until soft when pressed, and the papery casing is light golden. Leave to cool for a few minutes before squeezing the soft roasted garlic out of their shells. Alternatively, take off all the papery casing and remove the cloves individually.

ROASTED GARLIC FLAN

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.