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Roasted Garlic
Decadence From Hell

by Michele Braden

Yield: About 1-1/2 cups;
12 or more servings

  • 3 or more heads garlic, or about 1-1/2 to 2 cups pre-peeled garlic
  • Olive oil
  • 4 ounces feta cheese
  • 1/4 pound (1 stick) unsalted or half-fat butter
  • 3 to 6 dried pasilla chiles, rehydrated, stemmed and seeded
  • 1/4 cup minced, softened sun-dried tomatoes
  • Fresh or dried rosemary, to taste
  • 2 to 4 tablespoons cream sherry
  • Salt and ground white pepper, to taste

1. Preheat the oven to 250-325 degrees. Cut one-third of the garlic off from the top of the bulb to expose all of the cloves.

2. Place the bulbs or the peeled garlic cloves in a baking dish or a heavy skillet and coat with olive oil to prevent burning. Cover with a lid. Bake until the cloves are soft and buttery, about 2 hours.

3. Squeeze the garlic cloves out of their wrappers or transfer the cloves into a food processor fitted with the metal blade and add the remaining ingredients. Process until smooth.

4. Pack into an oiled, plastic-wrap-lined bowl or mold. Chill until firm, about 2 hours.

** fast: Can prepare up to 5 days in advance and refrigerate, or freeze for up to 3 months.

** flashy: Unmold and top with toasted pine nuts , pink peppercorns, and/or roasted garlic cloves. Serve with thinly sliced baguettes, crackers, or Garlic Rosemary Crostini (recipe follows).

** fabulous: With 1/2 cup toasted and chopped pecans or blanched or unblanched almonds. On grilled poultry, meats, or cooked vegetables. With 2 cups chicken broth added and heated to create a marvelous entree sauce. Add 1/4 to 1/2 cup of cream sherry to the garlic before roasting.

** further: Toss leftovers into hot pasta or rice.

Copyright © 1994, by Michele Braden. All Rights Reserved. Republished here by permission.

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This page modified January 2007


 


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