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Roasted Garlic Greats: Delicious Roasted Garlic Recipes, The Top 38 Roasted Garlic Recipes

Roasted Garlic Greats: Delicious Roasted Garlic Recipes, The Top 38 Roasted Garlic Recipes

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Published by Emereo Publishing
You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Roasted Garlic Greats for information and inspiration. Everything is in here, from the proverbial soup to nuts: Baked Stuffed Herbed Buttermilk Potatoes, Baked Whole Garlic With French Bread, South American Rice And Bean Salad, Sun-Dried Tomato And Roasted Garlic Pesto, Twice-Baked Roasted Garlic Souffle, Vegetable Black Bean Chili, Veggie Burger...and much much more!This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!Roasted Garlic Greats is packed with more information than you could imagine. 36 delicious dishes covering everything, each employing ingredients that should be simple to find and include Roasted Garlic. This cookbook offers great value and would make a fabulous gift.This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful. The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them. Yummy!!
You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Roasted Garlic Greats for information and inspiration. Everything is in here, from the proverbial soup to nuts: Baked Stuffed Herbed Buttermilk Potatoes, Baked Whole Garlic With French Bread, South American Rice And Bean Salad, Sun-Dried Tomato And Roasted Garlic Pesto, Twice-Baked Roasted Garlic Souffle, Vegetable Black Bean Chili, Veggie Burger...and much much more!This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!Roasted Garlic Greats is packed with more information than you could imagine. 36 delicious dishes covering everything, each employing ingredients that should be simple to find and include Roasted Garlic. This cookbook offers great value and would make a fabulous gift.This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful. The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them. Yummy!!

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Published by: Emereo Publishing on Jan 14, 2013
Copyright:Traditional Copyright: All rights reservedISBN:9781486459520
List Price: $16.99


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  • HUMMUS 2
  • Index

Roasted Garlic Greats

Copyright © 2013 Jo Franks

........ 14 Hummus 2...................................................................................................................................................................... 22 Pork Braciole with Tagliatelle and Tomato Sauce ............................. 11 Grilled Chicken Breast With Salsa And Gazpacho Salad ..........................................22 Pesto Salmon and Sea Scallops with Lemon/Garlic Beurre Bl................................... 5 Chile-Smoked Garlic Damper Bread ..... 12 Grits Souffle ........................... 15 Lamb Spirals with Goat Cheese Ravioli ............................................................................................ 21 Chapter 2 N-Z ................................................................ 9 Garlic Coeurs a la Creme ................................................................................................................ 1 Baked Whole Garlic With French Bread ..................................................................................... 23 Puree Of Red Kidney Beans And Roasted Garlic .................Table of Contents °°°°° Table of Contents Table of Contents .................................................................................................................... 8 Frittata ............. 4 Chicken Confit Sandwich .. 25 Rack of Spring Lamb with Roasted Garlic ..................................................................................................................................v Chapter 1 A-M ......................................................... 2 Black Bean Tart With Cornmeal Crust .............................................................................................. 7 Flat Bread Salt Pizzas ....................................................................................................................................................................................................... 13 Herb Crusted Leg Of Lamb................................................................................................... 3 Chicken Confit And Lavender Focaccia Sandwich..... 10 Grilled Anchovies With Roasted Garlic Croutons And Aioli ........................................... Basil And Lemon Stuffing ................................................................................................ 26 Ricotta And Swiss Chard Gnocchi ......................................................................... 19 Marinated Pepper And Zucchini Slaw Topping .................. 27 iii ................. 1 Baked Stuffed Herbed Buttermilk Potatoes ........................................................................ 7 Cornish Hens With Tomato....... 16 Layered Spring Salad....................................................................................................................................................................................................................................................................... 18 Leg of Lamb with Garlic & Herbs .......... iii Preface ...........................

................................................................................................................................. 33 Roasted Garlic With Cumin-Eggplant & Capellini .................................. 29 Roasted Garlic Dip .................. 40 Index ........................................................................................................................................ 28 Roasted Garlic And Rosemary Crust ...........................Roasted Garlic And Cilantro Butter ................................. 35 Sun-Dried Tomato And Roasted Garlic Pesto ................... 32 Roasted Garlic Spread .................................................................................... 36 Twice-Baked Roasted Garlic Souffle ..................... 30 Roasted Garlic Linguini A La Cafe Tosca........................................................................................................................................... 29 Roasted Garlic Carrots ........................... 34 South American Rice And Bean Salad ....................................................................................................... 37 Vegetable Black Bean Chili ................................... 33 Skinless Roast Chicken Breast Salad With Vegetable Chips ................................................................................................................................................42 iv ......................... 39 Veggie Burger........... 31 Roasted Garlic Puree Dip.....................................................................

the designations appear as requested by the owner of the trademark. recording. and the publisher was aware of a trademark claim. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. electronic. without the prior written permission of the publisher. neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it. No part of this book may be reproduced or transmitted in any form by any means. Where those designations appear in this book. No such use. or the use of any trade name. mechanical. or otherwise. is intended to convey endorsement or other affiliation with this book. Notice of Liability The information in this book is distributed on an "As Is" basis without warranty. Jo Franks v . photocopying.Preface °°°°° Preface Notice of Rights All rights reserved. While every precaution has been taken in the preparation of the book. Trademarks Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks.

Cut horizontal slice off top third of each potato. Wrap garlic in foil and bake at 350℉ until cloves are tender. Stir in buttermilk. rosemary. Scoop pulp from potatoes into bowl. into potato ricer and press through. about 1 hour. Scoop pulp from tops of potatoes into bowl. Spoon mixture evenly into 4 shells. Remove peel from roasted garlic cloves. about 30 minutes. Bake at 425℉ until potatoes are fork tender. (At this point. lightly beaten Scrub potatoes under cold running water and pat dry with paper towels. Spoon potatoes and cooked garlic cloves.Roasted Garlic Greats Chapter 1 A-M BAKED STUFFED HERBED BUTTERMILK POTATOES 4 servings Source: Roasted Garlic Greats 5 baking potatoes ½ garlic head ¾ cup buttermilk 1 teaspoon minced fresh sage 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh thyme 1 teaspoon salt Freshly-ground black pepper. potatoes can be 1 . Pierce each several times with fork. to taste 1 egg white. leaving shells about 1/4-inch thick. salt and pepper to taste. sage. thyme. into bowl. a portion at a time.

sliced and heated 6 ounces cream cheese or soft cheese. covered. and baked the next day. 2 mg cholesterol. When it comes time to serve them. 2.) Brush tops with egg white. Drizzle with the rest of the oil or butter. 5 grams protein. 2 . Bake at 425℉ until tops are lightly browned. sprinkle with salt and pepper. BAKED WHOLE GARLIC WITH FRENCH BREAD 4 servings Source: Roasted Garlic Greats 4 cloves garlic. (optional) OR 1/2 cup butter. reduce heat to 275℉ and bake for 20 minutes. left whole 2 tablespoons olive oil OR clarified butter ⅛ teaspoon salt ⅛ teaspoon black pepper 1 loaf French bread. Remove excess dry skins. all you have to do is brush the tops with egg white and set them in the oven for 20 minutes. Comments: Twice-baked potatoes are ideal for holiday dinners because they can be made the day ahead. 20 to 25 minutes.97 grams fiber. cover loosely. Each serving: 185 calories. leaving them whole but removing about 1/4 inch. 41 grams carbohydrates. Rub the heads with a little of the butter or oil and put in a very small baking dish or crock the size of the four heads.Chapter 1: A-M refrigerated. This recipe yields 4 servings. 1 grams fat. 647 mg sodium. Trim the tops of the garlic heads. softened Heat the oven to 350℉.

Slice and heat the French bread (optional) in the last 10 minutes of the baking garlic. soft tofu. The mixture should form into a ball. It can be served by itself with the bread or with butter. Each clove is squeezed out of its skin onto the bread. 3 . cooked. Author Note: Barely sweet and mild roasted garlic spread on French bread slices. BLACK BEAN TART WITH CORNMEAL CRUST 6 servings Source: Roasted Garlic Greats --crust--1 cup cornmeal 1 cup white flour ½ teaspoon salt ⅓ cup olive oil 4 tablespoons ice water --filling--½ lb. drained ½ teaspoon cumin ½ teaspoon salt ¼ teaspoon pepper ¼ teaspoon cayenne 2 cups black beans. cooked 2 tablespoons onion. To serve: Spread French bread with soft creamy cheese (optional) or butter and squeeze clove by clove onto the bread and spread it. Sprinkle with water and mix again. for garnish. roasted ½ cup corn kernels. combine cornmeal. add more water if necessary. minced 6 garlic cloves. cream cheese or soft cheese. Drizzle in oil: stir or use fingers to mix until the mixture becomes crumbly. flour and salt. optional CRUST: In a large bowl. but only a little at a time.Roasted Garlic Greats Remove cover and bake for about 1 hour and 15 minutes. Wrap in a damp towel and refrigerate for 1 hour.

CHICKEN CONFIT AND LAVENDER FOCACCIA SANDWICH 4 servings Source: Roasted Garlic Greats === sponge === ½ cup warm water. cut into rings 3 slices terebene cheese. Spread roasted garlic over the crust and spoon on the filling. remove weights and foil and bake until the crust is dried out. being careful not to break them. julienne 2 cups wilted spinach.Chapter 1: A-M FILLING: Mash tofu and stir in cumin. Return to oven until heated through. Place dough in a 9" pie plate and press down until it covers the plate. Garnish with corn kernels if desired. and onion. seasoned with garlic. Mix in the beans. Set aside. (105 to 115 degrees) 1 teaspoon dry active yeast ⅜ cups olive oil. see * note 4 . salt. shallots. Refrigerate 30 minutes. salt and pepper 4 grilled red onions. pepper and cayenne. about 15 minutes. 2" by 1/4" ½ cup roasted garlic and black pepper aioli. (105 to 115 degrees) 1 teaspoon dry active yeast ¾ cups flour 1 teaspoon minced garlic === focaccia === 1 cup warm water. divided 3 ¼ cups flour 3 tablespoons chopped lavender 1 tablespoon salt ½ teaspoon freshly-ground white pepper === sandwich === 4 cups shredded chicken confit 8 whole roasted Italian tomatoes. cover with aluminum foil and weight it down. about 5 minutes. Prick crust several times. Bake 20 minutes. Preheat oven to 400℉.

For the sponge: Place the water in a large bowl. CHICKEN CONFIT SANDWICH 1 servings Source: Roasted Garlic Greats ½ cup thinly-sliced new potatoes Emeril's essence === roasted garlic and black pepper aioli == 5 . about 45 minutes. about 1 hour. dissolve the yeast in the water. Turn the dough out onto a floured surface and knead the dough until soft and velvety. Garnish with the potato chips and chopped parsley. Add the yeast mixture and 1/4 cup of the olive oil to the sponge mixture. Starting with the confit. Let stand until bubbly. turn once and cover. Add the lavender and salt and pepper. press out the dough to cover the pan. on one side of the bread. Mix in the remaining flour in two batches until fully incorporated and dough forms a ball. about 1 hour. Fold the bread over like a book and place on a platter.by 17-inch baking sheet. Cut the focaccia into six equal squares. Stir in 1 cup of the flour. For the focaccia: In a mixing bowl. Turn the dough onto a greased 11. Bake directly on the baking stones for 35 minutes. Spread the Roasted Garlic And Black Pepper Aioli evenly over the square. Let rise until double in size. layer each ingredient. salt and lavender. for garnish Preheat the oven to 425℉ with baking stones. Using your fingers. for garnish chopped parsley. Drizzle the dough with the remaining 2 tablespoons oil. Place the dough in a greased bowl. Press the dough all over with your fingers. cover with a towel and let rise again. Season with salt and pepper. stir in the yeast and dissolve.Roasted Garlic Greats potato chips.

Garnish with the potato chips and chopped parsley. (2" by 2" by 1/4") (or any other hard cheese) 2 slices braided bread.Chapter 1: A-M 2 egg yolks 4 roasted garlic cloves. salt and pepper 1 grilled red onion ring 3 slices terrabone cheese -. Carefully place potatoes into the hot oil and cook. While potatoes are still hot season with salt. 6 . Meanwhile make the aioli. Spread the aioli evenly over the bread. julienne ½ cup wilted spinach seasoned with garlic shallots. 1 tablespoon freshly-ground black pepper 1 cup olive oil === fillings === 1 cup shredded chicken or duck confit 2 whole roasted Roma tomatoes. layer each of the following recipe ingredients on one side of the bread and top with the other slice. In a bowl mash together egg yolks and Roasted Garlic and then stir in the crushed black pepper. Now slowly whisk in the olive oil and season with salt and pepper. This recipe yields 1 serving. Starting with the confit. Transfer the potatoes to a plate and drain on paper towels to remove excess oil. pepper and Emeril's Essence. turning until golden-brown. === garnish === potato chips 2 tablespoons chopped parsley Preheat the fryer or begin to heat oil in a deep saute pan until a deep fat fry thermometer inserted registers 375℉.

quartered 1 bay leaf. minced 1 tablespoon onion powder 12 ounces beer The smoke-roasted garlic and onion powder are my additions. or until golden brown. chopped ¼ cup fresh basil. I significantly upped the chile pepper content to suit my tastes. each ½ cup fresh lemon juice 4 teaspoons lemon pepper 2 cups cherry tomatoes. also. Preheat your oven to 350℉. BASIL AND LEMON STUFFING 8 servings Source: Roasted Garlic Greats 4 cornish game hens *.5 lb.Roasted Garlic Greats CHILE-SMOKED GARLIC DAMPER BREAD 1 servings Source: Roasted Garlic Greats 3 cups all-purpose flour 3 teaspoons double-acting baking powder 1 teaspoon salt 2 teaspoons sugar 2 medium jalapeno peppers. Put into a greased pan or pot and smooth the top. quartered 4 cloves garlic. Remove from heat and let cool before serving. CORNISH HENS WITH TOMATO. Bake for one hour. [Note: you can also do this in a cast iron pot or oven over coals in your smoker or grill--in fact. that would lend authenticity to the end results]. quartered 7 . quartered ½ cup fennel. finely chopped 2 medium chipotle peppers. Mix all ingredients together thoroughly. minced 8 cloves smoke-roasted garlic.25-1. 1. chopped 4 large shallots.

Spoon in tomato mixture. Arrange cut side down in prepared dish. add hens. Place on rack in roasting pan. Cover with foil and bake 45 minutes or until very soft. Rinse hens and drain. Trim top 1/2 inch from each bulb of garlic. Place one quarter bay leaf. Combine tomatoes. a lemon slice and a rosemary sprig in cavity. Serve with 1 bulb garlic on each plate for dinners to squeeze softened cloves out of skins onto hens. combine oil and 3 tablespoons of water in 8-inch square baking dish. Combine lemon juice and lemon pepper in large bowl. spooning lemon mixture in cavity of each hen. 2 inches long french roasted garlic 1 teaspoon olive oil 8 cloves garlic. Drain hens. keeping cloves intact. reserving lemon pepper juice. remove and discard skin and wind tips. Tie legs of each hen together with string. Roast 1 hour. add 1 sprig rosemary. cut in half. fennel.Chapter 1: A-M 4 slices lemon 4 sprigs fresh rosemary. Let hens stand covered 15 minutes. Spoon reserved lemonpepper juice on top. basil. or close cavities with toothpicks. shallots and garlic in medium bowl. Prepare French Roasted Garlic: Meanwhile. outer skin removed 1 sprig rosemary Heat oven to 375℉. FLAT BREAD SALT PIZZAS 1 servings Source: Roasted Garlic Greats 1 loaf frozen bread olive oil 1 head roasted garlic 8 . Arrange halves on 8 dinner plates and spoon tomato stuffing on top.

FRITTATA 2 servings Source: Roasted Garlic Greats 1 tablespoon land of lakes roasted garlic butter 3 slices prosciutto. Sprinkle lightly with dried thyme (about 1/2 teaspoon total). 2. pat each ball into an 8-inch-wide round and rub lightly with olive oil (about 4 teaspoons total).) from fat. slip rounds directly onto clean oven floor. Shape each portion into a ball. and pat equally over bread rounds. When adobe oven is at 550°. about 5 minutes. julienned 3 slices sopresso salami. 5. Cut a thawed 1-pound loaf of frozen bread dough into quarters.). 5. squeeze out pulp. 3.4 g fiber). 1 at a time.7 mg chol. chopped fine 9 . cut 1 head roasted garlic (see Adobe Oven Vegetables. If desired. 55 g carbo (2.) Per pizza: 352 cal. julienned ½ cup fried cubed potatoes ½ tablespoon fresh parsley. on a cornmeal-dusted bread paddle..9 g sat. 26% (90 cal.7 g protein. Sprinkle rounds with kosher or coarse salt (1/2 to 3/4 teaspoon total). (You can bake pizzas at cooler oven temperatures. Leave door open and cook until bread is browned. On a lightly floured board. cooking with the adobe oven) in half. Set rounds. 8. 10 g fat (1. 4. Rotate with paddle if necessary to brown evenly. but they take longer to cook and don't brown as well.Roasted Garlic Greats 1. 730 mg sodium.

Reduce the heat to medium-low. salami and parsley for a minute or two. wrap an place on rack over a deep plate. and Locatelli cheese together. or use Cream Cheese. Garnish with sliced wine cured Italian black olives. or electric mixer. Saute the prosciutto. In a bowl. Spoon mixture into molds. Beat in the yogurt. Unwrap and unmold onto 8 small 10 . beat the goat cheese and the garlic puree into the cottage cheese. allowing an overhang. beat the eggs . ** Use the puree from 2 heads of Roasted Garlic.) preferably). Add the cooked potatoes. grated 1 tablespoon water 4 large eggs. Low-fat Cottage Cheese 1 lb. beaten 1 tablespoon wine cured Italian black olives. Slide the frittata out of the skillet and onto a serving dish. Refrigerate overnight to drain. Pour the egg mixture over the sauted items in skillet. Line 8 coure a la creme molds with damp cheesecloth. With a wooden spoon. Cheese * 1 Purree ** 2 cups Plain Yogurt * Use either fresh. GARLIC COEURS A LA CREME 8 servings Source: Roasted Garlic Greats 1 lb. white goat cheese (Motrachet or Boucheron (scrape off coating of wood ash or buy without.Chapter 1: A-M 3 tablespoons locatelli cheese. Cook over medium-low heat for 15 minutes. Remove from stove top burner and place skillet under broiler until brown on top. Saute another minute. water. Rub the cottage cheese through a sieve into a mixing bowl. sliced Heat the roasted garlic butter in a medium size oven proof skillet over medium heat.

(to 2 tbspns) 4 pieces French bread Preheat grill or broiler. toast. in wedges 1 cup extra-virgin olive oil from provence salt. Serve with thin brown bread.Roasted Garlic Greats plates. wrapped in foil. add oil in a thin drizzle to form a thick emulsion. to taste 1 tablespoon lukewarm water -. Remove. spoon mixture into a cheesecloth lined colander and refrigerate overnight to drain. and baked at 350 degrees for one hour 2 eggs 4 garlic cloves 1 lemon. SAVORY CREME: Lacking coeur a la creme molds. Unmold onto a serving platter and allow each diner to scoop off a portion. leaving heads and tails intact (or have your fish monger do this for you). Squeeze roasted garlic heads carefully to remove paste and set aside. season with salt and pepper and 11 . place eggs and garlic cloves in a blender with lemon juice and blend to mix. to taste freshly-ground black pepper. Scale and gut anchovies (or sardines or mackerel). Discard Cheesecloth. With blender running. To make aioli. GRILLED ANCHOVIES WITH ROASTED GARLIC CROUTONS AND AIOLI 4 servings Source: Roasted Garlic Greats 1 lb. juice of 2 lemons. if desired. fresh anchovies (or sardines or mackerel) 2 garlic heads. or bagels and slices of smoked salmon.

This recipe yields 4 servings as an appetizer. Toss and serve greens with chicken and Fire Roasted Tomato Chipotle Salsa. Sprinkle with salt and pepper. Place anchovies on grill and cook through. baby field mixed greens velvety gazpacho dressing. Puree. To prepare Velvety Gazpacho Dressing. 2 tablespoons chopped fresh cilantro leaves and 1/2 ripe avocado (pitted. 2 serrano chilies (seeded 12 .Chapter 1: A-M thin to desired consistency with 1 to 2 tablespoons lukewarm water. 1-1/2 tablespoons fresh lime juice. recipe follows fire roasted tomato chipotle salsa. place 5 tomatillos (husked. peeled and diced). Grill bread and smear with garlic puree. recipe follows Gently pound chicken breasts to even thickness. and then remove to plates. 1/2 cucumber (peeled and diced). Add Velvety Gazpacho Dressing in desired amount (refrigerate unused portion). In large bowl. Remove chicken from grill and keep warm. Place 1 slice of bread on each plate and serve with lemon wedges and aioli in center. 2 large diced plum tomatoes. about 1 to 2 minutes per side. Add 1/2 red onion (peeled and diced). 1/3 cup sherry vinegar. Place on prepared charcoal grill and cook about 5 minutes on each side. rinsed and diced). GRILLED CHICKEN BREAST WITH SALSA AND GAZPACHO SALAD 4 servings Source: Roasted Garlic Greats 4 large boneless skinless chicken breasts 1 teaspoon salt ½ teaspoon pepper 1 lb. in blender or food processor. 1/2 cup virgin olive oil. place greens.

Add 1/2 onion (chopped) and saute until caramelized. grated ¼ cup roasted garlic puree or 1 tablespoon minced fresh garlic 4 tablespoons unsalted butter salt to taste ½ cup scallions. separated 1 ½ cups white or yellow sharp cheddar. pulse to mix. Pulse until finely chopped but not pureed. 1 tablespoon salt and 1 teaspoon sugar. Add 1/2 cup minced fresh cilantro leaves and 4 chopped chipotle chilies en adobo. GRITS SOUFFLE 8 servings Source: Roasted Garlic Greats 2 cups homemade chicken stock + 1 cup water (or use 3 cups water instead) 1 cup half-and-half 2 teaspoons salt 1 cup white grits (preferably stone-ground. place 1 tablespoon virgin olive oil. In food processor or blender. 1 pound blackened Roma tomatoes and 4 teaspoons finely minced roasted garlic. place onion.Roasted Garlic Greats and finely minced) and 1 red bell pepper (seeded and diced). seed and chop 1 pound Roma tomatoes and add to mixture with 1/4 cup virgin olive oil. about 10 minutes. Peel. To prepare Fire Roasted Tomato Chipotle Salsa. definitely not instant) 5 eggs. in saute pan over medium heat. 1/4 cup red wine vinegar. Puree again and add 1 teaspoon salt. sliced thin crosswise coarsely ground black pepper to taste Tabasco to taste 13 .

Bake until garlic is very soft. and cook. sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. stirring often. bring the stock. HERB CRUSTED LEG OF LAMB 8 servings Source: Roasted Garlic Greats 9 lbs. Cool at room temperature. garlic puree. Remove all but a thin layer of fat from lamb. leg of lamb. 14 . until thick. and season with salt. and then stir into the grits. smooth. Meanwhile. Rub lamb with 1 tablespoon oil. place in oven. wrap loosely in foil. and salt to a boil. water. Stir in the cheese. Place on a rack in a heavy roasting pan. Stir in the grits. heavy-bottomed saucepan. In a 3-quart. about 1 hour. Beat the egg yolks. temper with a spoonful of hot grits. bone-in 1 tablespoon olive oil. pepper. plus ¼ teaspoon olive oil 1 ½ teaspoons salt ½ teaspoon freshly-ground black pepper 1 garlic head ¼ cup extra-virgin olive oil ¼ cup fresh lemon juice 1 tablespoon dried Greek oregano ¾ cup chopped flat-leaf parsley 1 tablespoon flour ⅓ cup brandy 1 ½ cups chicken stock 1 tablespoon chopped fresh rosemary Let lamb stand at room temperature for one hour. reduce the heat to medium. and butter. Heat oven to 325 degrees. Let cool.Chapter 1: A-M Butter a 2-quart casserole or souffle dish. halfand-half. rub head of garlic with 1/4 teaspoon oil. and Tabasco to taste. and creamy (the consistency of polenta).

oregano. This recipe yields 8 to 10 servings. Using a fork. Add extra-virgin olive oil. Add rosemary and salt and pepper to taste. and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with flour and stir with a wooden spoon. squeeze roasted garlic into a bowl. place over medium-high heat. mash garlic to a paste. After 30 minutes more.Roasted Garlic Greats Cut off top of garlic head. scrape up brown bits from bottom of pan. let liquid reduce by half. Roast an additional hour (for a total roasting time of about 2 3/4 hours). Add stock. serve with sauce on the side. Lower heat to medium. Remove from oven and let rest 20 minutes. lemon juice. stirring until incorporated. slather lamb with roasted garlic paste. or until an instantread thermometer inserted at the thickest part reads 160 degrees. HUMMUS 2 Servings: -Source: Roasted Garlic Greats Ingredients: 1 can of garbanzo beans drained 15 . Rotate pan after lamb has roasted 1 1/4 hours. mix well. Pour off fat from roasting pan. Transfer lamb to a carving board. Pour in brandy. Slice lamb. parsley.

Directions: Combine in a food processor or blender until you have a uniformly smooth consistency good for dipping.and taste bad. NOTE: MAKE THIS TO TASTE . LAMB SPIRALS WITH GOAT CHEESE RAVIOLI 4 servings Source: Roasted Garlic Greats 4 four-ounce Lamb Paillardes (5"x5"x1/8") ⅛ cup garlic.Tahini .Chapter 1: A-M Lemon juice 1-2 tsp. ( from a lemon). 1/3 of a cup of olive oil .x-virgin tastes best.check to see if it is packed in oil). Salt to taste ( 1 tsp max ). you can make a weeks worth in about 10 minutes.if you love garlic use 2 cloves of raw garlic crushed or coarsely chopped.thebetterhealthstore. roasted ⅛ cup pine nuts.it will make the mixture runny if you put in too much . health food.For a lower fat version use 1/3 cup of warm water and 1tsp of olive oil. use approx. Alternately. Garlic cloves to taste ( I like A LOT of garlic .this is seasame paste available in most grocery international sections. roasted 2 tablespoons olive oil 4 pieces string 16 . greek and middle eastern grocery. Here is an online source www. Drizzle with 1/2 teaspoon of olive oil and a sprinkle of sumac powder or paprika for extra authenticity. lemon and oil or water gradually so you can control consistency and taste. For a mellower richer flavor use roasted garlic. Water or olive oil . tahini. 1-2 tbls. for a moderate flavor and convenience use minced garlic from a jar .add the garlic.com look under "food" then under "nut butter".*add water slowly.

to taste 32 won-ton wrappers 1 cup goat cheese 1 tablespoon fresh Italian parsley. STEP THREE: Prepare the Beurre Blanc-STEP FOUR: Final Assembly-Charbroil the lamb spirals to Medium Rare.Roasted Garlic Greats 1 pinch salt. Tie the string around the lamb to hold the spiral in shape. to taste 1 pinch fresh ground black pepper. Place the lamb pieces flat on a cutting board. Place a dab of cheese mixture into the center of the wonton wrapper. Season and set aside. chopped 1 tablespoon pink peppercorns 2 cups beurre blanc CHEF'S NOTE: A "paillarde" is a piece of meat that has been pounded flat before cooking. Mix roasted garlic with roasted pine nuts and 2 tablespoons of olive oil in a blender until smooth. STEP ONE: Prepare the Lamb-Prepare each paillarde of lamb by pounding a 4-ounce portion between waxed paper until 5-inches by 5-inches by 1/8 inch thick. STEP TWO: Prepare the Ravioli-Mix goat cheese with Italian parsley and a pinch of pepper. Season with a pinch of salt and pepper and spread evenly on lamb. chopped 1 pinch fresh ground black pepper ½ cup veal glaze 1 tablespoon fresh savory. Cook the ravioli in boiling water until done. making four separate portions. Remove string and slice into 20 pieces (5 slices per lamb spiral). Toss ravioli with Beurre Blanc and place in center of 17 . fold and securely pinch the edges together. Wet the edges of the wrapper. Roll the lamb into spirals.

Place five lamb spirals around inner rim of each plate. and then slide into simmering water. well cleaned 2 tablespoons white wine 2 tablespoons chicken stock or water 1 roasted garlic clove.(to 30). Remove asparagus from water. room temperature 3 tablespoons olive oil 2 shallots . and transfer to a bowl of ice water to stop the cooking. bring to a boil. Carefully crack eggs. into a small bowl. finely chopped ½ lb. and add asparagus. washed 5 slices prosciutto 1 tablespoon balsamic vinegar ½ teaspoon Dijon mustard Freshly ground pepper. one at a time. drain. Remove from ice water. (optional) 2 heads radicchio. morel mushrooms.Chapter 1: A-M four plates. LAYERED SPRING SALAD 5 servings Source: Roasted Garlic Greats Coarse salt 25 asparagus stalks . trimmed 5 large eggs. sauce the meat with veal glaze. Poach eggs in simmering water.(to 3). 18 . and set aside. Fill a large skillet with water. and garnish the ravioli with savory and pink peppercorns and serve. 4 to 6 minutes. Let cook until bright green and tender. to taste 1 pinch granulated sugar 2 tablespoons fresh cilantro 5 cups baby salad greens ¼ cup chervil 2 tablespoons rice-wine vinegar 1 tablespoon canola oil 1 slice bread 5 sprigs flat-leaf parsley Bring a large stockpot of salted water to a boil. and reduce to a gentle simmer.

Remove from pan. LEG OF LAMB WITH GARLIC & HERBS 6 servings Source: Roasted Garlic Greats ½ cup chopped mixed fresh herbs. Top with chervil. and remaining 2 tablespoons olive oil together in a small bowl.Roasted Garlic Greats Using a skimmer. Arrange the asparagus in bunches on greens in a spokelike pattern. blotting them on a piece of bread. if desired. Heat 1 tablespoon olive oil in a large saute pan over medium heat. until yolks are just set. and clove of roasted garlic. Cook until tender. Top with the morels. and cook until translucent. Serves 5. and reserve. Serve immediately. Add shallots. thyme and oregano ¼ cup chopped garlic 2 teaspoons lemon zest 19 . wine. Whisk together rice-wine vinegar and canola oil in a small bowl. and a pinch of sugar. pull the whites over the yolks. Season to taste with salt. 3 to 4 minutes. Remove the eggs from the water with the skimmer. and cover with baby greens. Drizzle vinaigrette over asparagus.) Place 1 egg in between each spoke of asparagus. 2 to 3 minutes. Arrange prosciutto on top in a decorative pattern. pepper. Whisk balsamic vinegar. Discard bread. Season to taste with salt. Sprinkle cilantro over top. Remove the poached eggs one by one. chicken stock. about 5 minutes. Place radicchio leaves in a large shallow bowl. (The bread acts as a natural sponge. Dijon mustard. Season to taste with salt and pepper. and transfer to a bowl of ice water to cool and stop cooking. such as rosemary. Garnish each egg with a sprig of parsley. Drizzle vinaigrette over the prosciutto. Add morels.

set over medium heat and add the Madeira. this 20 . chopped garlic. the 1 tsp. Pass the sauce alongside. to taste 5 tablespoons extra-virgin olive oil Freshly ground pepper. lemon zest. 5 to 6 lb. combine the mixed herbs.. trimmed of excess fat 20 fresh rosemary sprigs 5 heads of garlic. salt. warm the remaining 2 Tbs. cover loosely with aluminum foil and let rest for 20 minutes. on top. 3 Tbs. 5 to 10 minutes. Coat the lamb with the mixture. registers 130℉ for medium-rare. Strain the sauce into a saucepan. In a small bowl. Transfer the lamb to a carving board. to taste 1 bone-in leg of lamb. fat side up. Taste and adjust the seasonings with salt and pepper. Add the stock.Chapter 1: A-M 1 teaspoon salt. 3 to 4 minutes per side. Transfer to a platter. Arrange the rosemary in the center of the pan. Place the lamb. about 1 hour. set over medium heat and cook until thickened. Skim the fat from the pan. Roast until an instant-read thermometer inserted into the thickest part of the meat. Comments: To create a delicious sauce after roasting the lamb. oil. stirring to scrape up the browned bits from the pan bottom and smash the roasted garlic. 1/4 inch cut off the top ¼ cup Madeira 2 cups beef stock Position a rack in the lower third of an oven and preheat to 450℉. of the olive oil and pepper. Arrange the garlic heads around the lamb. plus more. Carve the lamb into thin slices and arrange on a warmed platter. Add the lamb and brown. away from the bone. In a large roasting pan over medium-high heat.

1/4 teaspoon of salt and pepper in a medium bowl. a coating of browned bits on the pan bottom. The liquid is heated and the cook stirs and scrapes with a wooden spoon to release the browned bits. stock or other liquid. Let stand at least 1 hour. fresh. After the meat is removed. 21 . the caramelizing process produces a fond. tosstogether the zucchine. the pan is deglazed by adding wine. olive oil.Roasted Garlic Greats recipe employs a technique known as deglazing. When meat is roasted in a pan. seeded cut 1/4 inch thick 1 medium zucchini. to taste 3 roasted red peppers. shaved 1 tablespoon basil. coarsely grated 2 teaspoons fresh lemon juice 3 tablespoons parmesan cheese. Drain. skinned. SPrinkle with the Parmesan and basil and serve. remaining salt and pepper. When ready to assemble. thinly sliced Combine the vinegar. Add the peppers and toss to coat with the marinade. top the pizza first with the marinated peppers and then with the zucchini slaw. MARINATED PEPPER AND ZUCCHINI SLAW TOPPING 4 servings Source: Roasted Garlic Greats 3 tablespoons balsamic vinegar 1 tablespoon olive oil ¾ teaspoons kosher salt freshly ground pepper. which add depth of flavor to the finished sauce. In a small bowl. Use on roasted garlic and rosemary crust. lemon juice.

Chapter 2: N-Z Chapter 2 N-Z PESTO SALMON AND SEA SCALLOPS WITH LEMON/GARLIC BEURRE BL 4 servings Source: Roasted Garlic Greats 4 tablespoons Basic pesto 4 Salmon fillets (6 oz each) 1 cup Herbed bread crumbs 8 lg Sea scallops Lemon/Garlic Beurre Blanc Brush the Basic Pesto on top of each salmon fillet. Place a salmon fillet and two sea scallops on top of the sauce. 22 . Turn them over once. In an oiled baking dish place the salmon and the scallops. or until they are just done. Preheat the oven to 375℉. Bake them for 12 to 15 minutes. Sprinkle the herbed bread crumbs on top. On each of 4 individual servings plates place the Lemon Roasted Garlic Beurre Blanc.

about 2 minutes. butterflied and pounded to 1/2-inch thickness ½ cup white wine 1 cup chicken stock 1 can (28 oz. warm 1 Tbs.) whole tomatoes. boneless pork shoulder. bread crumbs and prosciutto. Transfer the chard to a fine-mesh sieve set over a bowl and squeeze out the excess water. Starting from a short end. of the olive oil until almost smoking. pressing down lightly and leaving a 1-inch border. tie the rolled pork 23 . then stir in the egg. In a bowl. stirring occasionally. Spread the chard mixture across the surface of the meat. lightly beaten 3 lbs. Cook. stir together the chard. Stir in 1 Tbs. to taste 2 tablespoons roasted garlic puree ¾ cups grated provolone cheese ¾ cups grated ParmigianoReggiano cheese 1 cup dried bread crumbs 2 ounces prosciutto. Lay the pork out on a work surface and season with salt and pepper. Add the chard and season with salt and pepper. tightly roll up the pork. Using kitchen twine. tagliatelle In a large saute pan over medium-high heat. provolone and ParmigianoReggiano cheeses. crushed and juices reserved 5 fresh thyme sprigs 2 bay leaves 1 lb. cut into 1/4-inch strips 1 egg.Roasted Garlic Greats PORK BRACIOLE WITH TAGLIATELLE AND TOMATO SAUCE 8 servings Source: Roasted Garlic Greats 3 tablespoons extra-virgin olive oil 1 bunch Swiss chard. Let the chard cool to room temperature. until wilted. of the garlic puree. cut into 2-inch strips Kosher salt and freshly ground pepper.

Chapter 2: N-Z crosswise at 2-inch intervals. warm the remaining 2 Tbs. Cut the pork into 3/4-inch slices. oil. Sunday dinners and other festive occasions. the tomatoes with their juices. add the pasta and cook according to the package instructions until al dente (tender but firm to the bite). Simmer until the sauce is thickened. stirring to scrape up the browned bits. Immigrants brought the dish to the United States. about 30 minutes. Serve immediately. or transfer the sauce to a large fry pan and set over medium-high heat. If you used a saute pan. Cover and cook on high for 7 hours. Transfer to a plate. Transfer to a large serving bowl or platter and arrange the pork slices on top. pour the wine into a slow cooker. with many versions featuring boneless pork loin or shoulder (braciole di maiale). Comments: A Southern Italian specialty. In a stovetop-safe slow-cooker pot or large saute pan over mediumhigh heat. where it plays a starring role in holiday celebrations. Add the wine to the pot and cook. bring a large pot of water to a boil over high heat. Drain the pasta and transfer to a large bowl. the remaining 1 Tbs. 24 . Remove the bay leaves and discard. Set the slow-cooker pot on the base. then rolled and braised to tender perfection. garlic puree. the thyme and bay leaves to the slow cooker and stir to combine. about 2 minutes per side. braciole can refer to any cut of meat pounded thin and stuffed with savory ingredients. Set the slow-cooker pot over medium-high heat. Transfer the pork to a carving board and cover loosely with aluminum foil. about 1 minute. Add the pork and brown on all sides. Add the sauce to the pasta and toss to combine. Nearly every local cook has a signature family recipe. Place the pork on top. Add the stock. Skim the fat off the sauce. Meanwhile. Generously salt the boiling water.

reserving cooking liquid. Place garlic heads. When cool. Add 1 teaspoon salt and 1/2 teaspoon pepper. and a little more water if water in pot does not cover beans. and enough water to cover by 2 inches. Unwrap foil and allow garlic to cool. until the beans are very soft. slice off 1-inch from the pointy end of each garlic head. cut side up. and stuck with 2 cloves 1 bay leaf 1 ½ teaspoons salt ½ teaspoon freshly-ground black pepper 4 plump heads of garlic ½ cup extra-virgin olive oil Preheat oven to 350℉. peeled. reduce to barely a simmer. Taste and adjust seasoning. scraping down sides frequently and adding more cooking liquid if necessary. and continue cooking 30 to 50 minutes. soaked overnight in cold water to cover 1 onion.Roasted Garlic Greats PUREE OF RED KIDNEY BEANS AND ROASTED GARLIC 1 servings Source: Roasted Garlic Greats 1 ½ cups dried red kidney beans. halved. Discard onion halves and bay leaf. bay leaf. hold each head over blender and squeeze gently to extract the soft pulp. cover and cook very gently 30 minutes. Bring ends of foil up and fold foil over to close. in center of large sheet of foil. cover. Bring to a boil. Roast in oven for one hour until soft and golden. Drizzle in olive oil with machine running and puree until satiny. 25 . Discard garlic skins. until smooth but still fairly thick. Drain and rinse beans. Place in medium-large pot with clove-stuck onion halves. Add 1/2 cup bean cooking liquid and puree until smooth. Add cooled beans and puree. Drain beans. Drizzle over 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt. Meanwhile.

Drizzle with the melted butter 26 .Chapter 2: N-Z Serve. Roast for 10 minutes.. RACK OF SPRING LAMB WITH ROASTED GARLIC 6 servings Source: Roasted Garlic Greats 2 heads garlic 2 ½ tablespoons olive oil ¼ cup water 3 tablespoons whole-grain mustard 2 tablespoons fresh lemon juice ½ teaspoon salt. Lay the racks of lamb in a roasting pan side by side and fat side up. to taste 1 ½ cups fresh white bread crumbs 3 racks of lamb. melted Preheat an oven to 400℉. Then spread the bread crumb mixture over the garlic mixture. Cover with aluminum foil and bake until soft. plus more. season the bread crumbs with salt and pepper. lemon juice and 1/2 tsp. about 45 minutes. olive oil. plus more. Separate the garlic cloves and squeeze the pulp from the skins into a small bowl. Remove from the oven and immediately rub the garlic mixture over the fat side of each rack. Whisk in the remaining 2 Tbs. each salt and pepper. of the olive oil and the water. to taste ½ teaspoon freshly ground pepper. trimmed of excess fat 2 tablespoons unsalted butter. In another bowl. Drizzle with 1/2 Tbs. the mustard. each about 1 1/2 lb. Leave the oven set at 400℉. discard the skins. Discard the excess papery skin from the garlic heads and place in a small baking dish. Let cool slightly.

registers 130℉ to 135℉ for medium-rare. Continue to roast until the crumbs are lightly golden and an instant-read thermometer inserted into the thickest part of a rack. Comments: For this recipe. 30 to 60 seconds. grated 3 cups lightly packed fresh swiss. (aged. Preheat a broiler. Remove from the oven. make a delicious accompaniment. such as asparagus. Uncover and place the roasting pan under the broiler 5 to 6 inches from the heat source. about 25 minutes more. To serve. or the meat is pink when cut into with a sharp knife. baby carrots and new potatoes. then cut through the backbone between the ribs to make carving easier. qu cooked 2 ¾ cups all-purpose flour 1 egg yolk 1 ¼ cups ricotta ¾ cups ricotta salads. chard. Arrange 2 or 3 ribs on each warmed individual plate. Broil the lamb racks until the crumbs are deep golden brown. cover with aluminum foil and let rest for 10 minutes. RICOTTA AND SWISS CHARD GNOCCHI 8 servings Source: Roasted Garlic Greats ¾ lbs. Fresh spring vegetables.Roasted Garlic Greats and return the lamb to the oven. place the racks on a cutting board and slice between the ribs. yukon gold or idaho. ricotta). peeled. cooked and ch ¼ cup grated parmigiano reggiano ½ teaspoon nutmeg 2 ½ tablespoons sea salt ½ teaspoon cayenne pepper 1 ½ cups chicken stock 27 . away from the bone. potatoes. you (or your butcher) must first "french" the racks: Trim off 2 inches of fat and membrane between the ribs to expose the tips of the bones.

Note: To roast garlic. Warm the chicken broth and whisk in the garlic puree. Place garlic in a small baking dish and drizzle with olive oil. remove the papery skin from the whole head and slice off 1/4" across the top. ricotta and ricotta salads and knead lightly. Remove foil and cook 20 minutes longer. olive oil. nutmeg. Cook until they rise to the top and remove with a slotted spoon. Add the egg yolk. Chill for at least 45 minutes. Divide the gnocchi into 8 dishes. mix well and knead until smooth. salt and pepper. cheese. Bring 3 quarts of salted water to the boil and add the gnocchi in three batches.Chapter 2: N-Z 5 tablespoons roasted garlic puree ½ cup virgin olive oil salt to taste pepper to taste 4 ounces prociutto. Do not over-knead. cut julienne ½ cup grated parmegiano reggiano Pass the hot potatoes through a food mill and cool. salt and pepper. ROASTED GARLIC AND CILANTRO BUTTER 1 servings Source: Roasted Garlic Greats ½ cup butter 2 tablespoons olive oil 2 tablespoons minced cilantro ¼ cup very finely-minced roasted garlic ⅓ cup minced roasted red pepper 28 . or until soft. Roll out the dough on a lightly floured surface into 1/2" ropes and cut into 3/4" lengths. Lightly knead in the flour. ladle with the broth and garnish with prosciutto and cheese. Cover with foil and cook for 30 minutes at 350'F. Add the chard.

chpped tomatoes or an uncomplicated salad. cilantro. extra virgin pref 2 tablespoons Water 8 sm Cloves garlic. ROASTED GARLIC CARROTS 4 servings Source: Roasted Garlic Greats 4 lg Carrots. whole pn of salt Freshly ground pepper to 29 . (about 1 lb) peeled Trimmed and split lengthwise 1 tablespoon Olive oil.Roasted Garlic Greats Mix together butter. Pack the butter into small serving crocks or pipe it out into dollop-sized rosettes using a pastry bag fitted with a star tip. ROASTED GARLIC AND ROSEMARY CRUST 4 servings Source: Roasted Garlic Greats 6 cloves garlic. roasted garlic and roasted red pepper. Butter curlers and melon ballers. olive oil. also make decorative portions of butter. pat butter into butter molds available in kitchen or gourmet shops. roasted and diced 2 teaspoons rosemary. Top molded butter or rosettes of butter with crushed ice to keep them cold. Alternatively. fresh and chopped Mash garlic into paste Add to basic recipe Author Note: Top with peppers and zucchini slaw. found in the gadget section in housewares departments. peeled.

Cover and bake at 275℉ for 40 minutes. at room temperature ¼ cup sour cream 1 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard 2 tablespoons chopped fresh parsley 1 teaspoon dried rosemary 2 large shallots. or until tender but not brown. Place garlic and oil in a blender or food processor.Chapter 2: N-Z Taste Preheat oven to 350℉. Sprinle with the salt and pepper and serve. about 10 mins longer. Cover with foil and bake until the carrots are fork-tender. Let garlic cool. chopped salt and pepper. Arrange carrots in a 13 x 9 inch baking dish. then the garlic cloves. Remove from oven. In an ovenproof dish with a cover. ROASTED GARLIC DIP 6 servings Source: Roasted Garlic Greats 3 tablespoons chopped almonds 12 cloves garlic. to thin Toast almonds in a preheated 325℉ oven for 10 minutes. place the oil. about 30 mins. peeled 3 tablespoons peanut oil 1 8 oz pkg cream cheese. to taste milk. Whirl for a few 30 . lower heat to 275℉. Add oil. water and garlic. Uncover and turn carrots. Bake until they are golden.

Add cream cheese. peeled and trimmed ½ cup chopped parsley 2 pn kosher salt 2 pn fresh ground black pepper 2 ounces white wine 1 tablespoon fresh lemon juice 2 ounces sweet butter asiago or any other good dry cheese. Oil when cool. add a little milk and blend. Oil garlic. rosemary. salt and pepper. Add the parsley.Roasted Garlic Greats seconds. drain. Add parsley. about 30 minutes. rinse and chill pasta. shallots and salt and pepper. Saute 30 seconds. almonds. mustard and sour cream. Blend well. Worcestershire. Heat medium fry pan. Try 10 minutes in the microwave. Cover and oven roast at 425 until tender. Blend again. (s) Cook. Brown garlic. a quality one oil 20 whole garlic cloves. Refrigerate and cover what you don't use. You can bag and use for several more days. If too thick. Add wine and lemon juice. 31 . Makes about 1 1/2 cups. ROASTED GARLIC LINGUINI A LA CAFE TOSCA 2 servings Source: Roasted Garlic Greats 10 ounces linguini. Author Note: Serve with bread sticks and/or raw vegetables. Cool and reserve. Check consistency. Bring back to heat. Scoop out into a serving bowl and chill at least 2 hours.

In food processor. Discard skins.Chapter 2: N-Z Dip al dente pasta in hot water for 1 minute. ROASTED GARLIC PUREE DIP 5 servings Source: Roasted Garlic Greats 6 large head fresh garlic 2 8 oz package ea cream cheese 4 ounces blue cheese ¾ cups milk 2 teaspoons chopped fresh parsley Remove outer covering on garlic. Do not peel or separate the cloves. mix cheeses. Serve as a dip with crudites (mixed vegetables) for dipping. Place in serving dish. Remove garlic from oven and cool for 10 minutes. Add butter to garlic pan. Toss and top with cheese(s). Bake for 1 hour at 350℉. Place each garlic head on a large square of heavy aluminum foil. 32 . Best served with toasted Italian bread. Sprinkle with parsley. so the cloves are completely wrapped. Fold up the foil. Separate cloves and squeeze cloves to remove cooked garlic. Add a touch more wine if it has cooked away. Drain and put in pasta bowl. Add to cooked pasta. Swirl butter et al around quickly. milk and garlic until smooth.

Set aside. Squeeze garlic out of the skin. juice of 2 teaspoons cilantro. chopped Place whole. When cool enough to handle. broken into 1 cloves but unpeeled 4 tablespoons olive oil salt & cayenne 1 eggplant. Bake at 350℉ for 1 hour. 33 . unpeeled garlic cloves on a baking sheet in a single layer & sprinkle with 2 tb olive oil & salt to taste. Spread thinly on melba rounds or toasts. thinly sliced lengthwise 2 teaspoons cumin 12 ounces capellini ½ lemon. Raise the heat to 400℉ & continue to roast for another 10 minutes. Remove from oven & cool. peel & toss with the remnants of the oil they were cooked in. ROASTED GARLIC SPREAD 20 servings Source: Roasted Garlic Greats 2 heads garlic papery outer skin removed 20 melba rounds or toasts Wrap each head of garlic in aluminum foil. ROASTED GARLIC WITH CUMIN-EGGPLANT & CAPELLINI 4 servings Source: Roasted Garlic Greats 3 garlic heads. Roast at 350℉ for 30 minutes. Separate garlic cloves.Roasted Garlic Greats Makes 5 cups.

skin side 34 . Let cool to room temperature & serve. Cook pasta to al dente & drain. Blend all spices and herbs with oil in a bowl or holding pan. coriander and Nigerian cayenne in equal amounts 2 tablespoons island jerk seasoning dry) fresh thyme fresh cilantro 1 teaspoon freshly ground pepper Trim fat and slightly pound chicken breast (if boneless). Add chicken. Refrigerate and marinate for at least an hour. cut into matchstick pieces. turmeric cumin. cottonseed. rest of cumin & the lemon juice. Add chicken to spice mixture. Toss pasta with the eggplant & garlic flesh. canolaolive oil blend or soy bean 3 tablespoons African spice blend whole roasted cardamom. add 2 teaspoons of desired oil.Chapter 2: N-Z Brush eggplant slices with rest of olive oil & sprinkle with 1 ts cumin. Broil until the eggplant is browned in spots & tender. cayenne. SKINLESS ROAST CHICKEN BREAST SALAD WITH VEGETABLE CHIPS 2 servings Source: Roasted Garlic Greats 2 free-range chicken breasts on the bone or boneless 9 ounces each --marinade--½ cup oil low in saturated fat i. Let oil get almost smoking hot. In a medium size saute pan on medium heat. Season with salt. garnished with cilantro.e: canola.

peeled 2 tablespoons olive oil. * Chef's note: You can use any fresh greens or green mixture (i. When done. removing all excess fat from the pan. minced 4 tablespoons lime juice 1 teaspoon dried oregano 1 teaspoon cumin seeds ½ teaspoon paprika ⅛ teaspoon cayenne pepper ¼ teaspoon salt ¼ cup finely chopped cilantro 35 . Put into a 375℉ oven for 8 minutes if boneless and 15 to 18 minutes with the bone in.e: mesclun mix. Peel skin off with a small knife and slice thin slices with a sharp slicing knife or chef's knife. divided ½ cup white rice 1 15 oz can pinto beans drained. peeled and quartered 4 medium clove garlic. Let sear for 20 to 30 seconds or until golden brown. divided 1 ⅓ cups vegetable broth. Turn over. Romaine. rinsed and drained again 1 large ripe tomato. Fan the meat over Wilted Mustard Greens (recipe follows). immediately. seeded and diced in 1/2-inch cubes 1 rib celery.Roasted Garlic Greats down. Garnish with fresh beet and carrot chips that have been slow roasted in a 275℉ oven. green leaf or radicchio) SOUTH AMERICAN RICE AND BEAN SALAD 6 servings Source: Roasted Garlic Greats 1 medium onion.* Drizzle the Spinach and Roasted Garlic Vinaigrette (recipe follows) over the meat lightly and also on the plate. remove from pan and let it rest for 5 minutes so that the juices flow and relax through the meat.

Process until combined and pour over the salad. Bring to a boil. Stir occasionally. boil the remaining vegetable broth down to 3 tablespoons. Set the garlic aside for the dressing. about 30 minutes. Puree the roasted garlic in a food processor. (see note) ⅓ cup fresh flat-leaf. Add the reduced broth. Cook 15 minutes. Cook in a preheated 350℉ oven until golden brown. SUN-DRIED TOMATO AND ROASTED GARLIC PESTO 1 servings Source: Roasted Garlic Greats 1 whole head garlic 3 tablespoons extra-virgin olive oil 1 cup sun-dried tomatoes. (Italian) parsley sprigs 2 tablespoons chopped garlic chives or scallion tops 2 tablespoons unsalted pistachios or pine nuts 36 . Cover and reduce the heat to low. paprika. bring the salad to room temperature before serving. tomato and celery to the rice. Chop the onions coarsely. Add the roasted onions. or until the rice has absorbed the broth and is tender.Chapter 2: N-Z Put the onion and garlic into a small roasting pan and drizzle with 1 tablespoon olive oil. stirring well. cayenne. Add the cilantro and mix well. Cut the stem ends from the onions and discard. Refrigerate. salt and 1 tablespoon olive oil. oregano. Combine 1 cup broth and the rice in a small saucepan. cumin seeds. Remove from the oven and cool. Transfer to a bowl. lime juice. In a small saucepan. pinto beans.

Bake 30 to 35 minutes. enchiladas or tamales. parsley. soak them in warm water for a few minutes before using or place in a bowl. then squeeze the garlic puree from its papery wrapper into a blender container or the bowl of a food processor fitted with a metal blade. Slice the top off the head of garlic and place the garlic in a small baking dish. on pasta. or with chili. and packed in olive oil. TWICE-BAKED ROASTED GARLIC SOUFFLE 15 servings Source: Roasted Garlic Greats === GARLIC PUREE === 4 garlic heads 1 tablespoon olive oil 1 teaspoon salt === SOUFFLE === ½ cup butter. plus 1 tablespoon butter 37 . Rub it with 2 teaspoons of the olive oil. brittle and dark-red. and process until blended.Roasted Garlic Greats 2 tablespoons freshly grated parmesan cheese Preheat oven to 325℉. like dried apricots. and heat in microwave from 30 to 60 seconds. Serve on toasted Italian bread. and refrigerate. Add remaining oil (2 tablespoons plus 1 teaspoon) and cheese. Add tomatoes. or until soft. Keeps a week or longer. Note: Dried tomatoes are available in several styles: moist. Process until finely minced. Yield: 1 cup. Allow to cool. If you can only find the brittle type. Transfer to a small bowl. garlic chives (or scallion tops) and nuts. spooned on frittatas. cover with plastic wrap. cover with water. Moist-style are preferred here.

preferably small one. mixing well to fully incorporate. Add boiled milk and salt and pepper to taste to butter-flour mixture. Fold in remaining beaten egg whites. Level off tops. Meanwhile.Chapter 2: N-Z 3 tablespoons fine dry bread crumbs ½ cup flour 2 cups milk Salt. remove from heat. to taste Freshly-ground black pepper. Drizzle olive oil over garlic and sprinkle with salt. Add flour. Puree in food processor. Cool. Fold 1/4 of beaten egg whites into garlic mixture. Cut heads in half horizontally. whisking well. Melt remaining 1/2 cup butter. mixing well between additions. Gently use knife to loosen edges. Transfer to large bowl and cool. 20 minutes. stirring frequently. and roast 10 more minutes. Place cut-side-up in 8-inch glass dish. Remove cover. leaving 1 layer intact. Cover and bake at 400 degrees 45 minutes. 1 at a time. Squeeze cloves out of their skins or use toothpick to get cloves out. bring milk to boil in separate saucepan. Invert into your palm and place upright on baking dish. Spoon mixture into prepared ramekins. When fully incorporated and thickened. You may keep covered in 38 . Cook 3 to 5 minutes over low heat. to taste 8 egg yolks 9 egg whites Garlic Puree: Remove outer layer of garlic skin. Souffle: Grease 15 (1/2-cup) ramekins with 1 tablespoon butter and sprinkle dishes with bread crumbs as if dusting with flour. They will deflate a little. or use mortar and pestle to mash cloves. Add garlic. Add egg yolks. Place your thumb just inside upper ramekin rim and clean edge of rim. Bake at 375 degrees until thin metal tester or toothpick comes out clean. Beat egg whites until stiff peaks form. Remove souffles from oven and cool 30 minutes.

roasted 1 tablespoon Dried Chili Powder ¼ cup Fresh Lime Juice ½ cup Grated Sharp Cheddar 2 cups Fresh Corn ½ cup Sour Cream ½ cup Snipped fresh Scallion Greens In a large pot. Each serving: 155 calories.Roasted Garlic Greats refrigerator up to 2 days before continuing. Bake souffles at 400 degrees 5 minutes. Allow to soak 1 hour. Fill the pot with cold water until the beans are covered by 1" of water. diced 4 Cloves Garlic. 166 mg cholesterol. Drain.11 grams fiber VEGETABLE BLACK BEAN CHILI 4 servings Source: Roasted Garlic Greats ½ lb. 39 . 171 mg sodium. Dried Black Turtle Beans 2 Large Dried Pasilla Chilies Soaked and drained 2 qt Water ¼ cup Virgin Olive Oil 1 tablespoon Salt Ground Pepper 2 cups Onion. Soak overnight. 8 grams carbohydrates. 12 grams fat. until reheated and slightly puffed. 6 grams protein. Add the beans and the pasillas or hot peppers. about 3 minutes. This recipe yields 15 servings. place the 1/4 cup olive oil and the onions. reduce heat and simmer for 2 minutes. and saute until tender. Add the chili powder and cook for 1 minute. In a large pot over high heat. or bring water and beans to a boil. place beans and cover with 2 to 3 quarts of water. Drain. 0.

mash lentils until smooth. VEGGIE BURGER 6 servings Source: Roasted Garlic Greats 2 cups cooked lentils 1 cup smoked portabella mushrooms. Roast on the lower rack of the oven until the skin is brown and the garlic is tender. pureed 1 cup whole wheat bread crumbs 1 tablespoon Worcestershire 2 tablespoons walnut oil ¼ teaspoon tarragon. Add the corn and cook until hot. Add all other ingredients and mix until thoroughly combined. Stir in the roasted garlic and lime juice. mince 1 cup bulgar wheat 2 cloves roasted garlic. In a large mixing bowl. Coat the outside of a whole or partial head of garlic with olive oil or corn oil and place it in an ovenproof skillet. about 3 minutes. TO ROAST THE GARLIC: Preheat oven to 400℉. Bring to a simmer. Remove the pasillas.Chapter 2: N-Z Add 1 tb salt and black pepper to taste. minced Salt and freshly ground pepper to taste Prepare a wood or charcoal grill and let it burn down to embers. Ladle into warm bowl. Serve immediately. about 30 to 60 minutes. Refrigerate for at 40 . Adjust the salt and pepper to taste if necessary. about 1 /2 to 2 hours. Top with sour cream. Cheddar and scallion greens. reduce heat to medium and cook until the beans are tender.

Roasted Garlic Greats least 2 hours. Brush the burgers with olive oil and grill for 6 minutes on each side or until done. Form into burgers. 41 . Serve hot with your favorite condiments.

31 asparagus stalks . 13 cheese. 20 boneless pork shoulder. 4 === souffle ===. 23 brandy. 1 balsamic vinegar. 18. 12 chopped almonds. 23 buttermilk. 40 bunch swiss chard. 6 === focaccia ===. 21 basic pesto. 27. 32 8 oz pkg cream cheese. 27 chicken stock or water. 2 blue cheese. 7 beurre blanc. 18 at room temperature. 5 asiago or any other good. 23 beef stock.(to 30). 10 cherry tomatoes. 23 canola oil. 35 8 oz package ea cream cheese. 4 can (28 oz. 30 42 .. 20 beer. 7 chervil. 14. 7. 23. 22 black beans. 27 cheddar. 3 --marinade---. 37 === garnish ===. 5 === sandwich ===. 12 baby salad greens. 10 black pepper. 21 bay leaf. 28. 6 --crust---. 37 butterflied and. 25 bay leaves.. 34 again. 7. 3 black olives. 11 and black pepper aioli ==. 27 and baked at 350 degrees. 35 chard. 18 chicken breasts. 18 capellini. 23. 23 butter. 18 baking potatoes. 13 -. 37. 32 bone-in leg of lamb. 18 chipotle salsa. 3 --filling---. 6 === roasted garlic. 30 baby field mixed greens. 30 === fillings ===. 6 (or sardines or mackerel). 4 === garlic puree ===.) whole. 37 cheese *. 11 + 1 cup water (or. 2. 14 bulgar wheat. 1 by 1/4". 35 all-purpose flour. 22 basil. 17. 34 15 oz can pinto beans. 3 cayenne pepper. 37 === sponge ===. 4 african spice blend whole. 12 chicken stock.Index °°°°° Index (or any other hard cheese). 33 cayenne.

. 7 fresh cilantro. 13 confit. 20. 6. 19 chopped garlic chives.. 38 eggplant. 33 cloves garlic. 20 fresh savory. 8. 34 french roasted garlic. 34 freshly ground pepper to. 7 coarse salt. 38 freshly-ground black pepper. 37 freshly ground pepper. 27 egg yolks. 19 chopped parsley. 40 cloves smoke-roasted. 27 cooked lentils. 36 chopped lavender. 14. 18. 7 cornmeal. 35 fire roasted tomato. 6 cooked. 23 fresh white bread crumbs. 16 free-range chicken breasts. 6. 13 diced in 1/2-inch cubes. 13 fresh italian parsley. 35 dijon mustard. 35 dried black turtle beans.. 20. 30 dry active yeast. 2. 1 egg whites. 18. 35 dried red kidney beans. 39 fresh parsley. 21. 8 fresh anchovies. 31 each. 18 coarsely ground black pepper. 7. 34 fennel. 7 finely chopped cilantro. 26 freshly-ground black pepper. 14 chopped garlic. 3 cream cheese or soft. 33 eggs. 17 fresh thyme. 38 egg yolk. 34 fresh thyme sprigs. 11. 30. 23 egg white. 26 freshly grated parmesan. 11 43 . 4 dry cheese. 11 four-ounce lamb paillardes (5"x5"x1/ 8"). 23 dried chili powder.Roasted Garlic Greats chopped flat-leaf parsley. 3. 17 fresh lemon juice. 39 dried greek oregano. 5 excess fat. 1. 29 freshly ground pepper. 30 double-acting baking powder. 39 cloves roasted garlic. 31 cilantro. 34 egg. 9 fresh rosemary sprigs. 6. 25. 38 for one hour. 25 dried rosemary. 36 extra-virgin olive oil from. 21. 18. 31 fresh lime juice. 12 flour. 23. 39 dried bread crumbs. 33 cloves. 35 definitely not instant). 4. 25. 11 fat. 14. 14 dried oregano. 20 extra-virgin olive oil. 4 chopped mixed fresh herbs. 25 cloves but unpeeled. 3 cornish game hens *. 30.. 7. 7 fine dry bread crumbs. 14. 7 drained. 33 cumin seeds. 34 fresh corn. 5. 14 chopped fresh parsley. 39 fresh flat-leaf. 2 cumin. 32 chopped fresh rosemary. 14. 26. 11 fresh basil. 40 corn kernels. 38 finely chopped. 36 fresh garlic. 4. 29. 13 emeril's essence. 4.

21 kosher salt and freshly. 10. 1.e: canola. 17 grated parmegiano reggiano. 7 lemon zest. 16. 9 large boneless skinless. 37 on the bone or boneless. 28. 23. 28 grated parmigiano reggiano. 26 heads garlic papery. 14 lemon. 2. 34 juices reserved. 3. 30. 6. 20 medium chipotle peppers. 33.. 18 large head fresh garlic. 11 garlic head. 27 grated parmigiano-reggiano. 28 morel mushrooms. 32 large ripe tomato. 8. 4. 18 herbed bread crumbs. 6 julienned. 3 goat cheese. 8 island jerk seasoning dry). 13 minced cilantro. 2 or clarified butter. 40 minced. 22 homemade chicken stock. 35 large shallots. 8. 6 grilled red onions. 29. 4. 22 lightly packed fresh swiss. 35 medium jalapeno peppers. 25. 35. 33. 33 heads of garlic. 9 kosher salt. 16 garlic butter. 34 ice water. 1 minced garlic. 38 mince. 2 loaf frozen bread. 27 lime juice. 29 lg sea scallops. 33 lg carrots. 7. 18 nutmeg. 13 head roasted garlic. 39 large eggs. 34 olive oil. 35 linguini.. 23 land of lakes roasted. 23 grated sharp cheddar. 39 greens. 23 grated provolone cheese. 1 minced fresh sage. 14 garlic heads. 4 fried cubed potatoes. 31 oil low in saturated. 36 44 . 14. 30 leg of lamb. 9 garlic. 11 lengthwise. 33 lemon pepper. 32. 34 onion. 21. 31 loaf french bread. 3 inches long. 1 minced fresh thyme. 9 garlic cloves. 4 minced roasted red pepper. 14. 4 ground pepper. 21 melba rounds or toasts. 18. 37 garnish. 35 medium zucchini. 39 onion powder.. 28 minced fresh rosemary. 23 julienne.Index freshly-ground white pepper. 3. 19 lemons. 13 i.. 20 heads radicchio. 7 or 1/2 cup butter. 7. 33 milk. 2 or scallion tops. 8 locatelli cheese. 3. 7 medium clove garlic. 8 heads garlic. 39 half-and-half. 11 madeira. 11. 7 medium onion. 39 grilled red onion ring. 10 low-fat cottage cheese. 7. 11. 26. 27 oil. 10 lukewarm water -. 12 large dried pasilla chilies.

37. 34 roasted garlic and black. 4 roasted garlic clove. 31 tabasco to taste. 3. 28 scallions. 18 slices sopresso salami. 39 soaked overnight in cold.. 23 tarragon. 5 45 . 36 pink peppercorns. 7 sun-dried tomatoes. 33 salt and freshly ground.. 13 sea salt. 1. 39 soaked and drained. 3. 17. 6 slice bread. 25 plus more. 27 shallots. 13 roasted red peppers. 35 parmesan cheese. 23 prociutto. 17 pine nuts. 30 salt to taste. 22 salt. 11. 11 pieces string. 40 snipped fresh scallion. 4 pepper to taste. 21 peanut oil. 18 shredded chicken confit. 6 shallots . 6 sm cloves garlic. 21 rosemary. 20. 40 salt and pepper. 2. 4. 6 roasted garlic puree.. 8 sprigs flat-leaf parsley. 25. 26. 30 peeled. 12 rib celery. 39 salt & cayenne. 16 pinch fresh ground black pepper. 36 sweet butter. 31 pn of salt. 28 prosciutto. 7. 17 plain yogurt. 16. 17 pinch granulated sugar. 29 salmon fillets (6 oz each). 6 slices lemon.. 29 potato chips. 40 pieces french bread...(to 3). 35 rice-wine vinegar. 13. 10 plump heads of garlic. 8 stone-ground. 29 peeled and trimmed. 8 slices prosciutto. 13. 13 slices braided bread. 31 pn kosher salt. 19 sugar.Roasted Garlic Greats outer skin removed. 26 pn fresh ground black pepper. 33 paprika. 2 sliced thin crosswise. 31 pepper. 3. 23. 27 pounded to 1/2-inch thickness.. 4 slices terrabone cheese. 5. 28. 4 shredded chicken or duck. 18 sprigs fresh rosemary. 28 roasted garlic puree or.. 12. 39 sprig rosemary. 30.. 13 tagliatelle. 30 thinly-sliced new potatoes. 40 taste. 27 ricotta salads. 18 ricotta. 6 potatoes. 29 smoked portabella mushrooms. 12 pepper aioli. 19. 18 sliced and heated. 3 sour cream. 10 racks of lamb. 13 such as. 14. 18 roasted garlic cloves. 25 soft tofu. 26 recipe follows. 9 slices terebene cheese. 35. 38. 23 provence. 27 roasted cardamom. 18 pinch salt. 11 purree **. 9.

Index to taste.. 6 won-ton wrappers. 18. 13. 6 whole wheat bread crumbs. 4 water. 4. 35 white wine. 13 white rice. 23 trimmed and split lengthwise. 6 wine cured italian. 10 with garlic. 36 whole roasted italian. 39 walnut oil. 29. 13 white or yellow sharp. 29 unsalted butter. 21 tomatoes. 10. 36 use 3 cups water instead). 31 whole garlic cloves. 40 worcestershire sauce. 40 warm water. 13 veal glaze. 4 whole roasted roma tomatoes. 40 whole-grain mustard. 25 white flour. 26.. 17 vegetable broth. 23. 11. 26 wilted spinach. 26 unsalted pistachios or. 17 worcestershire. 31 whole head garlic. 3 white grits (preferably. 35 velvety gazpacho dressing.. 30 yukon gold or idaho. 13. 27 46 .. 39 water to cover. 4. 28. 12 very finely-minced roasted garlic. 4 wilted spinach seasoned. 28 virgin olive oil. 20.

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