Use buttery roasted garlic cloves in myriad ways
When it comes to cooking, my go-to ingredients are garlic and onions. There aren’t many savory dishes that can’t be improved with the addition of one or both. But, garlic is my favorite. And, they’re both good for you! How great is that?
Garlic can be minced and added to salad dressings. Raw garlic cloves can be rubbed on toasted Italian bread to make bruschetta.
Or, even better, roast the cloves, which makes them really sweet and mellow. Use the buttery cloves for just about anything – add the whole cloves to pasta dishes or soups, mash and mix them with butter to spread on fresh bread or make garlic bread, add to mashed potatoes, stir into a sauce or salad dressing — the possibilities are endless.
Unfortunately, garlic’s goodness doesn’t last forever — after eight weeks, the bulbs will begin to lose their flavor and/or sprout (faster for some supermarket garlic). I just buy a fresh bulb or two at the market every other week. Or, roast a couple of bulbs and store the cloves in a jar of olive oil in the refrigerator.
1 to 4 bulbs of garlic
1 tsp. olive or vegetable oil for each bulb
Salt and pepper
Heat oven to 350°. Carefully peel away paper skin around bulb, leaving just enough to hold the garlic together. Trim top of garlic bulb about 1/2 inch to expose cloves. Place stem end down on 12-inch square of aluminum foil. Drizzle the cut part of each bulb with oil. Sprinkle with salt and pepper, if desired. Wrap securely in foil and place in pie plate or shallow baking pan.
Bake 45 to 50 minutes or until garlic is very tender when pierced with toothpick or fork. Cool slightly. To serve, gently squeeze garlic out of the skin and spread on bread or use any way you want.
Roasted Garlic Angel Hair
from Grey Poupon
3 large heads garlic
Nonstick cooking spray
1/4 cup Dijon mustard
2 tbsp. lemon juice
1/8 tsp. ground black pepper
1 cup julienned zucchini
1 cup sliced fresh mushrooms
1 tbsp. olive oil
1/2 cup water
1 medium tomato, chopped
8 ounces angel hair pasta, cooked and drained
Spray each head of garlic lightly with cooking spray; wrap each head separately in foil. Place in small baking pan; bake at 400° for 45 minutes. Cool 10 minutes. Separate cloves; squeeze cloves to extract pulp (discard skins).
Purée garlic pulp, mustard, lemon juice and pepper in food processor or electric blender; set aside.
Cook and stir zucchini and mushrooms in oil in skillet over medium-high heat until tender-crisp, about 3 minutes; add garlic mixture, water and tomato. Reduce heat to low; cook and stir until sauce is heated through.
Toss with hot pasta. Serve immediately. Each serving contains 140 calories, 5 g protein, 21 g carbohydrate, 4 g fat and 413 mg sodium.
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