While it gets toasty,
halve a head of garlic crosswise (aka turn it on its side and slice through), do the same to a lemon, and remove the seeds.
Joan — I didn't take the skins off because I wanted them to slowly caramelize, as you would
a halved head of garlic.
Nestle
halved heads of garlic around tenderloin and drizzle everything with remaining 1 tablespoon oil.
Drain beans and place in a large heavy pot along with halved onion, Parmesan rind (if using),
halved head of garlic, bay leaves, and 2 tsp.
Combine
halved head of garlic, 2» pieces of scallions, 1 tablespoon ginger, and 4 cups water in a pot large enough to fit a steamer basket.
Season cloves from
half a head of garlic with salt and pepper, wrap in aluminum foil, and bake for about 45 minutes.
Not exact matches
GOLDEN SOUP Adapted from Pinch
of Yum Ingredients: 2 TB Trio Carmel extra virgin olive oil
half of onion, chopped 2 cloves
garlic, chopped 1
head of cauliflower, chopped into about 5 cups
of florets 1 cup raw cashews 1 TB turmeric 7 cups...
Stuff the chicken with a whole
head of garlic cut in
half, a bunch
of fresh thyme sprigs, and a lime, cut in two.
You'll actually want to use
half the cloves in an whole
head of garlic!
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves
garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups
of cooked quinoa - 1 cup
of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small
head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice
of half a lemon - 1
garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup
of yellow mustard - 1/4 cup
of grainy dijon mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar - salt to taste
Kimchi with Brussels Sprouts Makes one quart
of kimchi: 1 large
head napa cabbage Sea Salt 2 - 3 cups small Brussels sprouts, trimmed and cut in
half A few green onions (including tops) A few cloves
of garlic 1 or 2 hot red chilies, depending on how hot peppery you like it 2 teaspoons fresh ginger A few slpashes
of fish sauce (make sure it's a gluten free one!)
For the Roasted
Garlic: To a piece of foil, add the halved garlic head and drizzle with oliv
Garlic: To a piece
of foil, add the
halved garlic head and drizzle with oliv
garlic head and drizzle with olive oil.
25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2
head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar
Half a bulb
of garlic (cloves peeled) 3 ″ piece
of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice
of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
I added extra
garlic — thinly sliced about
half a
head and then plunked a whole
head of garlic into the pot as well, with only the very tops
of the cloves sliced off.
Turns out that if you shred up
half a
head of cabbage, sauté it with some yellow onions and
garlic it makes a pretty tasty backdrop for eggs.
1 (9 - ounce) package vegetarian beefless strips (defrosted) or beef - style seitan 1 tablespoon white wine 3 tablespoons Bragg's liquid aminos or soy sauce 1 tablespoon dill pickle brine Dash
of liquid smoke 1 clove
garlic, minced 1 teaspoon onion powder 1/4 cup pickling spices 1 teaspoon olive oil 1
head cabbage, quartered 6 red potatoes,
halved 1 red onion, sliced 6 cups low - sodium vegetarian beef - style broth, prepared Malt or balsamic vinegar to taste Salt and freshly ground black pepper to taste
White Sauce 1 cup
of cashews, soaked at least 4 hours and drained 2 tbsp
of coconut oil, softened 2 tbsp
of nutritional yeast 2 tsp
of plain, unsweetened vegan yogurt 1 tsp
of miso 1/4 tsp
of salt 1/4 tsp
of xanthan gum
half of your
head of roasted
garlic enough water to blend (I used about 1/2
of a cup) Place everything except the water in the blender and start to blend the sauce.
ingredients PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed
of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick
half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove
garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2
heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taste)
ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2
garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1
head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1
head of garlic (
halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water
ingredients BRAISED COUNTRY RIBS 6 pounds country ribs (cut from the blade end
of the loin) 4 tablespoons olive oil 2 stalks celery (coarsely chopped) 1 carrot (peeled, coarsely chopped) 1 large onion (peeled, coarsely chopped) 1 fresno chili (
halved) 5 sprigs thyme 3 salt - packed anchovies (rinsed) 1 bay leaf 1
head garlic (cloves peeled) 1 quart chicken stock 2 cups white wine 1/3 cup apple cider 1/4 cup parsley (chopped, to garnish) Kosher salt and freshly ground black pepper (to taste)
2 tbsp olive oil 1 lg onion, peeled and sliced thinly into
half rings 3 cloves
garlic, minced 2 heaping tbsp tomato paste 2 lbs ground beef salt and pepper, to taste small
head of cabbage, shredded 1 15oz.
After 30 minutes simmering in a pot
of water with a
halved garlic head and a bay leaf, I have a pot full
of soft beans with a delicate earthy flavor that is completely lost once they are canned.
Halve 1
head of garlic crosswise; place on a square
of foil.
You will need to roast a
head of garlic by cutting the top off, drizzling it with olive oil and roasting it in the oven for about a
half hour at 350 °F.
Cut 2 unpeeled onions into quarters, then cut 4 celery stalks and 1
head of garlic in
half crosswise; scatter around turkey in roasting pan along with 1 lb.
Cut 2 whole
heads of garlic in
half crosswise.
Slice 1
head of garlic in
half crosswise.
1 (4 pound) chicken Salt Extra-virgin olive oil Freshly ground black pepper 3/4 pound
garlic scapes 1 pound small yukon gold potatoes,
halved crosswise 1 large
head of garlic, outer layers
of skin removed, top trimmed by 1/2 inch to expose the cloves.
INGREDIENTS 1 large
head of cauliflower, chopped into florets 3 large shallots, peeled and cut in
half 1
head of garlic, broken into cloves with the peels left on a couple tablespoons
of extra virgin olive oil 1/2 teaspoon
of cumin 1/4 teaspoon
of ground coriander 1/4 - 1/2 teaspoon
of sea salt freshly ground black pepper
1/2 cup olive oil 6 chicken thighs 1 - 3 tablespoons Luzianne Cajun spice, or more to taste 2 cups chopped celery 2 cups chopped onion 1 whole
head of garlic, peeled and chopped 2 cups chicken or vegetable broth 1 lemon, cut in
half 1 (12 - ounce) bottle Saranac Pale Ale or ale
of your choice 1 bag shrimp boil (optional) 2 cups chopped chorizo sausage 2 cups chopped ham 2 (28 - ounce) cans whole Sclafani tomatoes, with juice 2 pounds shrimp, any size, peeled and deveined 2 (8 - ounce) boxes Goya Yellow Rice, prepared according to package directions
Arrange
garlic head halves in the center
of parchment - lined foil.
2 chicken breasts (cut in small pieces) 1 small
head of broccoli (cut in small florets) 1/2 package fresh mushrooms (sliced) 1 handful Cherry Tomatoes (sliced in
half) 1 - 2
garlic cloves (crushed) 1/2 small onion (chopped) 1/2 cup Parmesan cheese 1 8 oz.
INGREDIENTS 1 large
head of cauliflower, chopped into florets 3 large shallots, peeled and cut in
half 1
head of garlic, broken into cloves with the peels left on a couple tablespoons
of extra virgin olive oil 1/2 teaspoon
of cumin 1/4 teaspoon
of ground coriander 1/4 - 1/2 teaspoon
of sea salt freshly ground black pepper
INGREDIENTS For the pickled red onions: 1 cup unseasoned rice vinegar 1 small red onion, thinly sliced For the beef lettuce cups: 2 teaspoons olive oil 4 cloves
garlic, minced 1 tablespoon minced ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled red onions (
half of the above recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4 cup fresh parsley leaves, chopped 1/4 cup fresh mint leaves, roughly chopped 8 - 10 medium bibb lettuce leaves (from one
head), washed and dried 2 tablespoons crushed peanuts (optional)
Gently squeeze out
half of the
head of garlic, so the roasted cloves squirt out the top.
For example, add a
head of garlic, cut in
half crosswise.
I stuffed it with two
heads of garlic cut in
half crosswise, and a big handful
of thyme.
Sauté a
half small onion and a generous whole
garlic clove, and add a coarsely chopped
head of well - washed broccoli.
METHOD:
Head olive oil in large pan, brown chicken pieces with
garlic and thyme over a high heat for 2 - 3 minutes on each side; add vinegar and bubble until reduced by
half; drizzle over soy sauce and honey and shake pan to combine juices; pour in a good splash
of hot water and add the lemon slices; let liquid bubble and reduce down until syrupy, about 10 minutes or so.
GORDON RAMSAY»S STICKY LEMON CHICKEN (slightly modified by me for ease) INGREDIENTS: 8 chicken thigh cutlets; 3 - 4 tablespoons
of olive oil; 1
head of garlic,
halved horizontally; few thyme sprigs; generous splash
of sherry vinegar (I used red wine vinegar); 2 tablespoons soy sauce; 3 tablespoons honey; 1 lemon, finely sliced.