Although chef Marjorie Knerr simply brushes the garlic - infused oil on this bread, we couldn't resist spreading
some of the roasted garlic over it as well.
Smear most
of the roasted garlic over the crust.
Not exact matches
It's made by consistently heating whole heads
of garlic over the course
of several weeks, which results in something similar to
roasted garlic, but even more earthy and caramelized in taste.
We would rub it with herbs and poke slivers
of garlic into the meat all
over and then
roast it until it was pretty well done.
Simply cook up the ingredients as instructed by Julie, and serve
over a bed
of fragrant Della Jasmine Rice with
Roasted Garlic.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon -
Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese —
Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (
Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower -
Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon -
Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173
Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-
Roasted Eggplant 182
Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy
Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and
Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon -
Garlic - Herb Dressing 219 Chopped Salad
of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked
Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg
of Lamb
over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
Garlic Roasted Broccoli — Let's tip things
over to the veggie side
of the scale with this killer broccoli recipe.
If you have time to
roast a head
of garlic, you could mash it and rub it all
over the cauliflower steaks instead
of using
garlic powder.
Directions: Using a mortar and pestle, or a small grinder, mix
garlic, ginger and half
of the peanut oil to form a thick paste / Add other spices, half
of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon
of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add
roasted asparagus to the bowl / Spoon sauce
over winter and spring veggies, sprinkle with chives.
I served them with whey rustic bread (whey left
over from IP Greek yogurt) sliced, rubbed with
roasted garlic, and put under the broiler for a couple
of minutes.
When you have about 5 minutes left on the baking /
roasting time
of your tofu, combine all soy honey
garlic sauce ingredients in a small saucepan and heat
over medium until thick and bubbly.
I used rice flour in place
of the AP flour, and melted
roasted garlic raclette all
over mine.
The generous folks
over at Pastamore» will provide (1) package
of Sweet Potato Fettuccine and (1) bottle
of Rosemary and
Roasted Garlic Dipping Oil for the giveway prize!
- While the squash
roasts, cook the ground beef by placing a medium - size non-stick pan
over medium - high heat, and drizzling in about 1 tablespoon
of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple
of pinches
of salt and pepper, the
garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch
of salt if needed, and set the mixture aside for a moment, keeping warm.
Drizzle some olive oil
over a head
of garlic, wrap it in aluminum foil and put it in the oven at 350 to
roast.
Cut the top off the head
of garlic, drizzle
over 1/8 teaspoon
of oil and microwave «
roast» it on high for 2 minutes or until soft.
In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig
of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves
of garlic (place the
garlic pod on a clean surface, place the blade
of a knife
over it and hit the blade with the heel
of your palm, crushing it lightly) with the skin on — it
roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.
I could not resist waiting for my biscuits to cool, so in a labor love (and a true lack
of patience) I burned my little finger tips while slathering my
roasted garlic butter all
over my biscuit... Oh, yes... all
over!
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice
of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves
garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled,
roasted, left
over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray
This pasta looks delicious and it's such a good pairing - My friend got me hooked on something I used to think was so basic but it's my favorite - It's spaghetti + olive oil +
roasted garlic and a touch
of chili oil drizzled
over it.
Place a large pot
over medium - high heat and add the
roasted onion and half
of the
roasted garlic.
Brush the bread slices with the olive oil on both sides then mash one clove
of garlic from the
roasted chicken on each slices
of bread and spread like butter all
over the bread.
When the
roasting time is
over, let the veggies cool for a few minutes, and then slice the leeks, and squeeze the
garlic out
of the papery layers, using a fork to help you so you don't burn your fingers.
This
garlic of garlicky - ist
roasted chickens was developed by my dear friend Regan Cafiso when we were food editors
over at CHOW and it remains one
of my favorite dishes for lovers — as she would say, in a us against the world sort
of way.
Spread half
of the
garlic mixture
over 1 side
of the pork and between the 2 loins that meet in the center
of the tied pork
roast.
Place the carrots, shallots, mushrooms, clove
of garlic and potatoes in a
roasting tin and pour
over the oil mixture.
Almond - Crusted Tofu with
Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored
Roast Tempeh Barbecued Tofu with Hoisin Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored
Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut
Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field
Roast and Orzo Salad Field
Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf
of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu
over Rice with Broccoli and Peanut Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole
If you have a gas stove, you can
roast the peppers by placing them directly
over the flame and using your handy tongs to flip until charred on all sides.If you wish you can saute the onion, celery,
garlic, and Italian Spice mix, in 1 1/2 tablespoons
of olive oil before adding the water or vegetable stock.
Roasted Brussels sprouts (with salt, pepper and garlic salt), roasted sweet potato (with cinnamon), sautéed peppers and onions, and two over easy eggs with a side of a
Roasted Brussels sprouts (with salt, pepper and
garlic salt),
roasted sweet potato (with cinnamon), sautéed peppers and onions, and two over easy eggs with a side of a
roasted sweet potato (with cinnamon), sautéed peppers and onions, and two
over easy eggs with a side
of avocado.
Unlimited toppings include a choice
of three styles
of Pepperoni, seasoned crumbled Meatball, and Fennel Sausage among others plus
over 20 fresh veggie toppings including Arugula,
Roasted Garlic, Kalamata Olives and Capers.
Standout dishes from the extensive menu include Samosa Chaat with chickpea, onion, tomato, mint, yogurt, and tamarind; Chicken Tikka that includes natural free - range chicken tenders marinated in yogurt, ginger,
garlic, tandoori spices, served
over onions and peppers; Hand - stretched Fresh Tandoor Baked Breads infused with turmeric and Ajwain seeds; Saag Paneer made with mustard greens, broccoli, spinach, corn flour, ginger,
garlic, tomato, turmeric, fenugreek and served with balsamic rice; Tikka Masala with tandoori -
roasted veggies, chicken, lamb, shrimp, or fish cooked in tomato sauce, cream, ginger,
garlic, turmeric, coriander, garam masala, and fenugreek; Biriyani choice
of veggie or protein cooked in dum long grain rice with biryani spices and served with raita; Mango Lassi with mango, yogurt, milk and rose water.
If I have leftover
roasted garlic, I will use that.When clearing out leftovers, small amounts
of mixed
roasted veggie might be added, save the oil and seasoning to drizzle
over!
Roasted Brussels sprouts (with salt, pepper and garlic salt), roasted sweet potato (with cinnamon), sautéed peppers and onions, and two over easy eggs with a side of a
Roasted Brussels sprouts (with salt, pepper and
garlic salt),
roasted sweet potato (with cinnamon), sautéed peppers and onions, and two over easy eggs with a side of a
roasted sweet potato (with cinnamon), sautéed peppers and onions, and two
over easy eggs with a side
of avocado.
Save Print Sweet Potato Colcannon Recipe type: side dish Ingredients 1 pound cabbage or kale, coarsely chopped 1 large onion, chopped 1 cup broth 1 pound sweet potatoes, peeled 4 - 5 cloves
of garlic,
roasted or crushed dash
of ground cloves 2 tablespoons flaxseed oil 3 green onions, chopped (for garnish) Instructions Cook cabbage or kale and onions in broth
over medium heat until tender.
My favorite recipes that I actually make
over and
over again in my home are: Pomegranate Molasses - Glazed Salmon Greek - Inspired Slow -
Roasted Leg
of Lamb Egg - Free, Tomato - Free (Hidden Liver) Paleo Meatloaf Paleo Shrimp Chow Mein Paleo Chicken Pad Thai Honey -
Garlic Chicken Wings Offal (But Not Awful) Stew Chicken Bone Broth (Revisited) Honey - Candied Ginger Pumpkin Spice Dehydrator Cookies (AIP - friendly)
Save Print 40 Clove
Garlic Chicken Recipe type: Entree Ingredients 1 whole roasting chicken (about 6 lbs) 40 cloves of garlic (about 4 bulbs) with skin removed 1 cup Fat Flush - friendly chicken broth Dill 1 bay leaf Olive oil spray Instructions Preheat over to 400 degrees Fahre
Garlic Chicken Recipe type: Entree Ingredients 1 whole
roasting chicken (about 6 lbs) 40 cloves
of garlic (about 4 bulbs) with skin removed 1 cup Fat Flush - friendly chicken broth Dill 1 bay leaf Olive oil spray Instructions Preheat over to 400 degrees Fahre
garlic (about 4 bulbs) with skin removed 1 cup Fat Flush - friendly chicken broth Dill 1 bay leaf Olive oil spray Instructions Preheat
over to 400 degrees Fahrenheit.
On one side
of a large (10 - inch) dry skillet,
roast the
garlic over medium heat, turning regularly, until soft and blackened in spots, 10 to 15 minutes.
After getting
over the heartbreak
of knowing that these biscuits were not accessible from any local supermarket, you are given the opportunity to taste dishes from a range
of cuisines; from scrumptious scallops drizzled in lemon and
garlic, all the way to melt in your mouth slow
roasted belly
of pork and vegetarian curries and savoury soufflés.