Bread Dipper Grilled Marinated Vegetables
Choose an assortment of vegetables - whole asparagus spears, mushrooms, sliced peppers, zucchini, yellow squash, eggplant - whatever kinds your family enjoys.
Place vegetables in a single layer on cookie sheet. Brush with dipper. Sprinkle with salt and pepper. Let marinate 30-60 minutes, then grill until slightly charred. Drizzle with extra dipper. Serve with sliced tomato and curls of parmesan cheese.
40 Clove of Garlic Chicken
Most 40 clove recipes use a whole chicken. I've used thighs so they can easily simmer partially submerged in the mild garlic and herb sauce. Makes 6 chicken thighs with sauce.
Combine 1/3 cup all purpose flour, 2 T paprika, 1 T kosher salt and 1 T black pepper.
Dredge 6 chicken thighs in the above flour mixture and brown in 3 T olive oil in an oven-proof saute pan. Remove the chicken.
Add and saute 40 peeled cloves of garlic, 3 ribs diced celery and 1 sliced medium onion.
Add and braise 1 cup white wine, 1 cup chicken broth, 1 tsp each rosemary and thyme and 2 bay leaves. Arrange the browned chicken thighs skin side up on top of the liquid. Bring to a simmer, transfer to a 350° oven and braise 45 minutes.
Serve with rice or pasta.
Garlic, when roasted, has a soft, buttery texture and a milder flavor than raw garlic. Roasted garlic is not only tasty on its own, it's also a versatile ingredient for other dishes.
Remove outer skin and slice off tops. Drizzle with olive oil, salt, pepper and herbs. Place in a garlic roaster or small casserole dish covered with foil. Bake at 350° for 45-60 minutes. Let cool slightly.
Quick and Easy Ways to Use Roasted Garlic
Mix into meatballs (about 2 tablespoons per pound of meat), knead into bread dough, stir into mashed potatoes, make a quick pasta sauce with roasted garlic, olive oil and basil, spread on pizza instead of tomato sauce, mix with herbs, citrus zest and olive oil then rub on meats before roasting or grilling.
Roasted Garlic Butter
Mix together 2 tablespoons roasted garlic, 1 cup soft butter, 2 tablespoons chopped parsley and 1/4 teaspoon salt.
Serve on sweet corn, garlic bread, steak or pasta.
Roasted Garlic Mayonnaise
Mix in blender 4 tablespoons roasted garlic, 1 tablespoon lemon juice, 1 teaspoon Hot Bobcat Sauce or worcestershire sauce, 1 cup mayonnaise, 1/4 cup chopped fresh parsley and 1/4 cup chopped fresh basil. Process until smooth. Add salt and pepper to taste.
Spread on sandwiches, use in deviled eggs or potato salad.
Creamy Roasted Garlic Salad Dressing
Whisk together 4 tablespoons roasted garlic, 1/2 cup buttermilk, 1 cup mayonnaise, 2 tablespoons minced fresh chives or scallions, 1 tablespoon lemon juice, about 1/2 tsp salt and 1/4 tsp black pepper.
Easy Roasted Garlic Dip
Combine 2 tablespoons roasted garlic, 8 ounces cream cheese, salt and pepper. Add herbs, sun-dried tomatoes, roasted peppers, etc. Mix in some sour cream or yogurt if you want a thinner consistency. Use as a spread or dip for fresh vegetables, chips or pita wedges.
Puree in food processor 1 30-ounce can chickpeas, drained and rinsed; 2 tablespoons roasted garlic; 1 tablespoon lemon juice; 2 tablespoons chopped basil leaves. Add extra-virgin olive oil until it reaches desired texture. Chill and serve.
Substitute canned great northern or cannelini beans for chickpeas, 1 tablespoon sage and 1 tablespoon rosemary for basil to make a Tuscan bean dip.
Roasted Garlic Crostini
Brush slices of Italian bread with olive oil. Arrange on a baking sheet and bake in a 375° oven until golden, about 15 minutes. Let cool to room temperature, then spread with roasted garlic. Top with any or all of: grated parmesan, feta cheese, roasted bell peppers, sun-dried tomatoes, balsamic vinegar, sliced tomatoes, sliced mozzarella.
Roasted Garlic Potato Salad
Mix 2 tablespoons roasted garlic with 4 tablespoons olive oil. Cut 3 pounds small potatoes (red, white, blue or a mixture) in half. Cut 2 red bell peppers in strips. Toss potatoes, garlic oil, red peppers, salt and pepper in a large bowl. Arrange the potatoes and peppers in a single layer on a baking pan and roast at 450° until potatoes are tender and golden, about 30 minutes.
While still hot, toss potatoes and peppers in a bowl with 2 tablespoons balsamic vinegar and salt and pepper to taste. Just before serving, add about 1/2 cup chopped fresh basil. Serve warm or at room temperature.
Roasted Garlic Soup
Melt 2 tablespoons butter in a large heavy saucepan. Over medium-high heat, saute 2 1/4 cups sliced onions and 1 1/2 teaspoons chopped fresh thyme until onions are translucent. Add 11 tablespoons roasted garlic and 3 1/2 cups chicken stock. Cover and simmer about 15 minutes. Puree in batches in blender until smooth. Return the soup to saucepan, add 1/2 cup cream and bring to a simmer. Add salt and pepper to taste. Top each serving with 1 tablespoon grated parmesan cheese and a squeeze of fresh lemon juice.