Baked Garlic With Roquefort And Rosemary Recipes

Steps:

• Preheat oven to 375 degrees.
• Cut 1/2 inch off top end (opposite root end) of each garlic head, exposing top garlic cloves.
• Remove any loose papery outer skin.
• Place garlic cut side up in nonaluminum baking dish.
• Top with butter.
• Pour oil over.
• Add 1 can broth and white wine to dish.
• Sprinkle chopped rosemary over garlic.
• Place 2 rosemary sprigs in dish.
• Season with pepper.
• (Can be made 8 hours ahead. Cover; chill).
• Bake uncovered until garlic is tender, basting every 15 minutes with pan juices and adding more broth if necessary to maintain some sauce in dish, about 1 hr 15 minutes.
• Add cheese to dish and continue baking until cheese is almost melted, about 10 minutes.
• Discard rosemary sprigs.
• Garnish with fresh rosemary sprigs.
• Serve with bread.

Steps:

• Preheat oven to 375 degrees.
• Cut ½ inch from the top end (opposite root end) of each garlic head, exposing cloves.
• Remove any loose papery outer skin.
• Place garlic, cut side up, in center of a 10-inch square cut from a double thickness of heavy aluminum foil.
• Bring foil up around the garlic bulb to form a bowl.
• Sprinkle garlic with rosemary and basil over bulb and add 1 teaspoon olive oil and ½ teaspoon butter on each bulb.
• Close the foil completely by twisting the tops and place in oven under medium heat or on rack of uncovered grill for 30 minutes- this may all be prepared 8 hours in advance- cover and chill.
• Melt Roquefort until creamy and serve by spreading cheese on the slices of bread and put garlic cloves on top with fork.

Steps:

• Put the garlic, rosemary, and olive oil in a small skillet and heat slowly until the oil just begins to simmer. Turn the cloves over in the oil and saute for 10 minutes longer. Remove from the flame and let cool for 15 minutes.
• Remove the garlic cloves from the oil (reserve the oil) and mash them to a paste with a knife or mortar and pestle. Take the leaves off the rosemary sprig and finely mince them. In a bowl, combine the garlic paste, minced rosemary, and butter and stir until smooth. Season with salt and pepper.
• Cut the baguettes in half lengthwise. Spread the cut sides with the seasoned butter and drizzle with a little of the oil used to bake the garlic. Sprinkle with the Parmesan, close the baguettes back up and wrap each in aluminum foil. Cook over medium heat on the grill or in a bed of slow coals for 10 to 15 minutes. Cut into 2-inch-wide slices and serve immediately.

Steps:

• Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
• Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
• Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
• Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.

Steps:

• Preheat oven to 375'. Cut 1/4-1/2 inch off of top of each garlic. (Opposite root end), exposing most of the garlic cloves. Remove any loose papery outer skin. Place garlic cut side up in a nonaluminum baking dish. Top each garlic head with a slice of butter. Pour oil all over. Add 1 can of broth and wine to dish. Sprinkle chopped rosemary over garlic. Season with Pepper. (Can be made 8 hours ahead, cover and refridgerate.) Bake uncovered until garlic is tender; basting every 15 minutes with pan juices. Add more broth if necessary; to maintain some sauce in dish. about 1 hour 15 minutes. Add cheese to dish and continue baking until cheese is almost melted, about 10 minutes. Discard cooked rosemary sprigs, garnish with fresh sprigs, serve with baguette

Steps:

• Preheat your oven to 200c.
• Cut about 1cm from the top of each garlic bulb and discard the tops.
• Place the bulbs in a small oven-proof dish and drizzle with the oil and juice and sprinkle the rosemary leaves over.
• Season with salt and pepper.
• Cover the dish with aluminum foil and bake in the oven for 55 minutes or until the garlic is very soft.
• Remove the garlic from the oven and stand covered for 10 minutes.
• Squeeze the garlic from the cloves and use as desired.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut aluminum foil into 3 6-inch squares (large enough to wrap each garlic head). Place 2 teaspoons of butter in each square of foil and place one garlic head into each square of foil. Fold the packets up, and arrange them in a 9 inch pie pan.
• Bake for 30 minutes, or until the garlic is soft.

Steps:

• Preheat oven to 375. Cut 1/2 inch off top end of garlic heads, exposing top of garlic cloves. Remove any papery skin. Place garlic cut side up in nonaluminum baking dish. Top with butter. Pour oil over. Add 1 can of broth and wine to dish. Sprinkle chopped rosemary over garlic. Place 2 sprigs of rosemary in dish. Season with pepper. (Can be made 8 hours ahead). cover and chill. Bake uncovered until garlic is tender, basting every 15 mins with pan juices adding more broth if necessary to maintain some sauce in dish, about 1 hour 15 mins. Add cheese to dish and continue baking until cheese is almost melted, about 10 mins. Discard cooked rosemary and garnish with fresh ones. Serve with bread.

Steps:

• Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic heads, exposing as many cloves as possible. Arrange garlic heads, cut side up, in an 8- or 9-inch square baking dish (make sure garlic heads sit flat).
• Season garlic with salt and pepper and sprinkle with thyme. Slowly pour oil over each head, letting it soak into and around cloves. Cover dish tightly with foil and roast until cloves are golden, completely soft, and begin to protrude slightly from skins, about 1 hour. Let stand until cool enough to handle.
• From the bottom up, squeeze each head to push out cloves (peel skins from any completely enclosed cloves). Transfer garlic and cooking oil to an airtight container. (Garlic will keep, refrigerated, up to 2 weeks.)