roasted garlic - Articles and Posts from Slashfood

Posts with tag roasted garlic

Oven-Roasted Garlic - Feast Your Eyes

Posted Oct 27th 2009 10:00AM by Emily Farris
Filed under: Roasting, Feast Your Eyes

Photo: The Brown Eyed Baker, Flickr.

At first glance you might wonder if this is some sort of science project. But what it lacks in immediate familiarity, it makes up for in taste -- especially when you consider it's a simple combination of three of any cook's most important ingredients: garlic, olive oil and coarse salt.

For this head of perfectly roasted garlic, blogger The Brown Eyed Baker simply cut off enough of the bulb to expose the cloves, drizzled them with a tablespoon of olive oil and added a generous sprinkling of salt before covering it with aluminum foil and roasting the entire thing for 40 minutes at 375 degrees F.

Great for use in pasta and pizzas and slathered on bread, those who truly love garlic may have a hard time not eating this straight out of the oven. But whatever you do with those golden-brown cloves, don't forget to save the skins for broth!

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Homemade Garlic Oil - Tip of the Day

Posted Jul 16th 2009 9:00AM by Monika Bartyzel
Filed under: Tip of the Day

Fancy garlic oil might go for $10 to $20 at a gourmet store, but you can make it yourself for a fraction of the price.

Continue reading Homemade Garlic Oil - Tip of the Day

Make the Most of Your Roasted Garlic - Tip of the Day

Posted Dec 17th 2008 6:00AM by Monika Bartyzel
Filed under: Tip of the Day

Wait! Don't throw away those roasted garlic leftovers!

Continue reading Make the Most of Your Roasted Garlic - Tip of the Day

Butternut squash soup to die for!

Posted Nov 10th 2008 9:02AM by Monika Bartyzel
Filed under: Recipes, Soups/Salads

One of the best and most successful dishes I have ever made was Butternut Squash and Roasted Garlic Bisque, courtesy of Epicurious and Bon Appetit. It ripped me, and subsequently many others, out of the halls of squash dislike because rather than relying on the over-used habits of squash with sweetness, this soup revels in rich and savory flavors. To this day, it's the best squash soup I've ever had, and it's one that can be made with absolute ease.

Continue reading Butternut squash soup to die for!

Roasted eggplant dip for all occasions

Posted Jul 15th 2008 11:05AM by Marisa McClellan
Filed under: Vegetables, Summer

When it comes to eggplant, my tastes are fairly simple. I like it salted, brushed with olive oil and grilled, or cut into rounds and broiled. However, once in a while, I want something a bit more sophisticated and showy from my eggplant. Over the weekend, I found myself confronted with two firm, fresh eggplants and so decided to make a dip. I split the eggplants in half, rubbed them with olive oil and roasted them on a parchment lined baking sheet (I also threw a foil-wrapped head of garlic in with them as well).

After half an hour, when the flesh put up no resistance to the tines of a fork, they were done. I let them sit until they were cool enough to handle and then I peeled them into the bowl of a food processor. The roasted garlic went in, along with salt, pepper and some lemon juice. I drizzled in some olive oil while the motor ran. After a minute it was done. It was wonderful just then, still warm and creamy. It's also delicious cold, straight out of the fridge with a tortilla chip. Because the garlic is roasted, the flavor is fairly mild, so it could even be something your kids might dig on. It would also make a good potluck contribution (with a bowl of cut up veggies or crackers) A more organized recipe is after the jump.

Continue reading Roasted eggplant dip for all occasions

It's Garlic Day!

Posted Apr 19th 2008 9:10AM by Bob Sassone
Filed under: Recipes, Holidays

roasted garlic Today might not be the best day to kiss your significant other, but it might just be the day to eat Italian.

Today is Garlic Day, and that means we need some recipes for Roasted Garlic, from Simply Recipes, and Tortellini with Garlic Sage Butter Sauce, from Food & Wine. Or maybe some nice Lamb Chops with Garlic and Olive Oil, also from Food & Wine. And here's a recipe for Pickled Garlic from CD Kitchen.

Meanwhile, Cooks.com has several recipes for various pasta sauces with garlic.

Slashfood Ate (8): Winter soups, stews and braises

Posted Dec 7th 2007 10:02AM by Marisa McClellan
Filed under: Grains, Vegetables, Beef, Poultry, Recipes, Pork, Comfort Food

Eclectic Edibles roasted root vegetable stew

When it comes to these short, dark winter days, there's nothing better than putting a little effort into a dish and then have it spend the rest of the day filling your home with the delicious smells of cooking. The weekends are perfect for these long braises, soups and stews. Many of these dishes don't need a recipe and can be created by feel. However, for those of you who need a little inspiration, here are eight recipes that are perfect for this time of year.

1. The Minimalist makes Beef Bourguignon from chuck, reminding us all that the cheaper, tougher cuts of meat have the most flavor.
2. Food and Wine offers three recipes for winter stews. For those of you who don't actually have all day to let your dish cook, these recipes are for you, as they all should be ready in about an hour.
3. Florence Fabricant went to Greece last year and brought back with her a recipe for Slow-Cooked Beef with Cracked Wheat. It gets browned on the stove for flavor and does a long, slow braise in the oven.
4. Elise has a gorgeous looking recipe for Spicy Lamb Stew with Butternut Squash.
5. Want a rich, veggie-filled chicken stew? Try this one from Orangette, it sounds quite yummy!
6. I love white beans. And I really love roasted garlic. So I do believe that I will adore this Garlic Lovers White Bean Soup from the Farmgirl.
7. I still have a single pomegranate rolling around my kitchen, which may inspire me to try this Pomegranate and Spice-Braised Pork from the The Splendid Table (even though the recipes doesn't call for fresh pomegranate. I could always use it for garnish).
8. Eclectic Edibles invented this Roasted Root Vegetable Stew as a way to use up already-roasted veggies. However, roasting veggies is so easy that it would be a simple thing to do in the stew making process.

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1	Slashfood Editor	47	0
2	Sarah LeTrent	40	0
3	Alexa Weibel	37	2
4	Hanna Raskin	24	0
5	Monika Bartyzel	19	0
6	Sara Bonisteel	15	0
7	Emily Farris	13	0
8	Jennifer Lawinski	11	0
9	Michael Thomas Hastings	9	0
10	Jennifer Iserloh	9	0
11	Lisa Schweitzer	8	0
12	Kat Kinsman	8	2
13	Joshua M. Bernstein	5	2
14	Max Shrem	5	0
15	Mike Pomranz	5	0
16	Erin Meister	4	0
17	Jose Ralat Maldonado	4	1
18	LeNell Smothers	4	0
19	John Devore	4	0
20	Brent Ridge	2	0

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Oven-Roasted Garlic - Feast Your Eyes

Homemade Garlic Oil - Tip of the Day

Make the Most of Your Roasted Garlic - Tip of the Day

Butternut squash soup to die for!

Roasted eggplant dip for all occasions

It's Garlic Day!

Slashfood Ate (8): Winter soups, stews and braises

Tip of the Day

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