Tag Archives: roasted garlic

Garlic Roasted Cauliflower

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Surprisingly, cauliflower is one vegetable that everyone in our house loves doesn’t complain about when it shows up on the table. We especially enjoy this roasted cauliflower, flavored with garlic and a little lemon and garnished with toasted pine nuts and chopped fresh parsley.

RECIPE:

Garlic Roasted Cauliflower

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¼ cup pine nuts
1 head of cauliflower, cut into small florets
6 cloves garlic, thinly sliced
1 Tbs olive oil
2 Tbs melted butter
½ tsp kosher salt
¼ tsp ground black pepper
¼ cup minced fresh parsley
½ Tbs freshly squeezed lemon juice

Preheat oven to 350°F. Line a baking sheet with foil. Spread pine nuts in a single layer on the baking sheet. Bake at 350°F for 3-5 minutes, or until toasted (watch carefully-pine nuts burn quickly). Remove pine nuts from baking sheet and set aside.

Increase oven temperature to 475°F. In a Ziploc bag or bowl, combine cauliflower florets, garlic slices, olive oil and butter. Toss until well coated. Spread cauliflower onto baking sheet. Season with salt and pepper. Roast at 475°F for 20 minutes, or until tender. Toss cooked cauliflower with parsley, lemon juice and  reserved pine nuts. Taste and add additional salt, if desired.

 

Recipe adapted from Barefoot Contessa

 

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Thanksgiving: Roasted Garlic Stuffing

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When it comes to stuffing, I stand firmly on the “outside of the turkey” argument. I am not a fan of soggy stuffing straight from the bird. Or that you have to overcook your turkey in order to bring the stuffing to a safe temperature.

The problem with this can be: how do you fit everything in the oven that needs to be baked and have it all hot at serving time. Especially when you only have one oven. I am experiencing some serious Dual-Oven-Envy at my house. Especially at holiday times.

Solving the problem of competing oven-needing foods is doable with a little advance preparation. Pies can be cooked the day before. Rolls can be prepared and partially pre-baked (more on this later this week). But what about things that need to be cooked same day?

An appliance that can be used to your advantage here is your Crock Pot. With stuffing, however, I really like the crispy bread edges that you can only get in the oven. So I compromise: early in the day, before I put the turkey in the oven, I bake my stuffing at 400°F for 30 minutes, ensuring perfectly crispy edges. I then transfer the stuffing to my crock pot, set it on the lowest heat possible, and keep it warm in the crock pot while the turkey cooks. If you are not making a huge amount of stuffing, some oval casserole dishes will fit directly into the bottom of a large crock pot. If not, just scoop the stuffing into the crock pot, trying to keep the crisp top edges on the top in the crock pot as well.

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This is a pretty standard bread stuffing recipe, with the addition of roasted garlic and dried cranberries. I love the contrast between the smoky flavor of the roasted garlic and the sweet tang of the cranberries. Need help roasting garlic: click through to How To . . . Roast Garlic. It is pretty simple.

You can also add mushrooms, but I usually leave them out to appease my Mushroom-Hating-Children. Occasionally, however, I will chop them finely in the food processor, and then no one is the wiser.

You can use store-bought bread cubes, or make your own (highly recommended). Cube several different varieties of bread: white, wheat, rye, English muffins, bagels—all those ends that no one wants to eat. Spread in a single layer on large baking pans. If you have the time, and the humidity is not too high, just leave them sitting on the counter for 2-3 days to dry out. Stir them around occasionally. Be careful though: these sandwich ends that no one wanted to eat yesterday become just like candy to little fingers when they are turned into bread cubes. So start with more bread than you think you will need. Also: the bread will shrink as it dries, so start with more fresh bread than the dried cubes called for in the recipe.

If you are short on time, dry them in the oven at a very low heat (200°F max), stirring often. It will take about 1 hour to dry the bread in the oven.

RECIPE:

Roasted Garlic Stuffing

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½ cup butter
2 cups chopped onion
2 cups chopped celery
1 cup sliced or finely chopped mushrooms, optional
1 head of garlic, roasted (about 10 cloves)  <see How To. . . Roast Garlic>
12-13 cups dry bread cubes
1 tsp poultry seasoning
1 Tbs fresh sage, finely chopped or 1 tsp dried sage
1 ½ tsp salt
½ tsp pepper
2 tsp fresh thyme, chopped or 1 tsp dried thyme
½ tsp marjoram
2 cups turkey or chicken broth (additional if needed)
1 cup dried cranberries, optional

Sauté onion, celery and mushrooms in butter. Crush roasted garlic cloves and stir into skillet. Pour vegetables over bread cubes in a large bowl. Mix in seasonings. Stir in enough broth to moisten. Stir in cranberries, if desired. Place in a covered casserole dish and bake at 325°F for 1 hour (or 400°F for 30 minutes).

COOKING TIPS: Stuffing can be prepared the day before and refrigerated overnight. If oven room is a problem, cook stuffing early in the day (before you put the turkey in the oven) for 30 minutes at 400°F. Transfer stuffing to a crock-pot and heat on very low heat until serving time.

Yield: this makes a lot! About 15-20 good-sized servings

 

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How To . . . Roast Garlic

Roasted garlic adds a wonderful flavor to many dishes: salsa, steamed or roasted vegetables, grilled meats, soups & stews, pastas, mashed potatoes, garlic bread.

Roasting garlic is easy to do (much easier than peeling raw cloves), and can be done with either whole heads of garlic, or individual garlic cloves.

For Whole Garlic Heads:

Using a knife, cut off  the top of the head of garlic (about 1/4 to 1/2 inch), just enough to expose the individual cloves of garlic.

Place garlic head on a square of aluminum foil (Large enough to wrap around garlic head). Drizzle each cut garlic head with about 1 Tbs olive oil.

Wrap foil around garlic head and place on a baking sheet. If you are doing a large number of garlic heads at the same time, you could also line a rimmed baking sheet with foil, place garlic heads in the pan and then cover the entire pan with foil, instead of wrapping each garlic head.

Bake at 400°F for 30-40 minutes. The garlic cloves should be soft and slightly browned.

Remove foil, and let the garlic cool slightly. Use the tip of a knife to remove garlic cloves from skins. If the cloves are soft enough, you can also gently squeeze the individual cloves out of the skin of the garlic head.

Empty garlic skin

For Individual Garlic Cloves:

I like to use fresh garlic, but do not like peeling it, and I’m not always a good judge of how many heads to buy for the week. So I buy peeled fresh garlic cloves in 3 lb bags from Costco or Sam’s Club (in the refrigerated produce section):

I definitely can’t use this much garlic before it goes bad, and it really makes the refrigerator reek of garlic. Unless you freeze the whole bag! This has been a perfect solution for me. I throw the entire bag in the freezer (before ever opening it), and then pull out as many cloves as I need for a recipe. They thaw quickly just at room temperature, but you can also microwave them in a small bowl for about 10 seconds, if time is short. No more peeling garlic!

These cloves also work perfectly for roasting.

Place as many cloves of garlic as you want to roast in a small foil-lined oven safe bowl (like a ramekin). Or use a muffin tin if you want to do a lot at a time. Drizzle with olive oil (about 1 Tbs for 10-15 cloves) and wrap foil around cloves.

Bake at 400°F for 30-40 minutes. The garlic cloves should be soft and slightly browned.

How To Roast Fresh Garlic


For Whole Garlic Heads:

Using a knife, cut off  the top of the head of garlic (about 1/4 to 1/2 inch), just enough to expose the individual cloves of garlic.

Place garlic head on a square of aluminum foil (Large enough to wrap around garlic head). Drizzle each cut garlic head with about 1 Tbs olive oil.

Wrap foil around garlic head and place on a baking sheet. If you are doing a large number of garlic heads at the same time, you could also line a rimmed baking sheet with foil, place garlic heads in the pan and then cover the entire pan with foil, instead of wrapping each garlic head.

Bake at 400°F for 30-40 minutes. The garlic cloves should be soft and slightly browned.

Remove foil, and let the garlic cool slightly. Use the tip of a knife to remove garlic cloves from skins. If the cloves are soft enough, you can also gently squeeze the individual cloves out of the skin of the garlic head.

For Individual Garlic Cloves:

Place as many cloves of garlic as you want to roast in a small foil-lined oven safe bowl (like a ramekin). Or use a muffin tin if you want to do a lot at a time. Drizzle with olive oil (about 1 Tbs for 10-15 cloves) and wrap foil around cloves.

Bake at 400°F for 30-40 minutes. The garlic cloves should be soft and slightly browned.

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