EATING WELL'S SWEET GARLIC " MAYONNAISE"
From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. This sauce is thick and creamy and marvelous on vegetables or meats. It also makes a tasty sandwich spread. Cook time is actually processing in a blender.
Provided by Sheynath
Categories Lactose Free
Time 7m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Place garlic puree in a blender. With the motor running, gradually drizzle in the oil in a very fine stream.
- When the mixture is fully combined, add salt and pepper to taste.
- Add lemon juice and/or Dijon mustard to taste, depending on what you plan to use the sauce for.
- Keeps in the refrigerator for a week.
Nutrition Facts : Calories 335.2, Fat 36.1, SaturatedFat 5, Sodium 2.7, Carbohydrate 3.8, Fiber 0.2, Sugar 0.1, Protein 0.7
CREAMY LEMON-GARLIC DRESSING
This creamy lemon-garlic dressing carries the full flavor of roasted garlic, with lemon juice and Dijon mustard rounding out the flavor.
Provided by Marianne Williams
Categories Healthy Salad Dressing Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Trim and discard top 1/2 inch from garlic head. Place the garlic, cut-side up, on a sheet of foil; drizzle with 1 tablespoon oil. Wrap tightly in the foil; roast until the cloves are completely softened and jammy, about 40 minutes. Let cool for 15 minutes. Squeeze the garlic cloves onto a cutting board; discard garlic skins. Using the flat side of a chef's knife, mash the garlic into a paste.
- Transfer the garlic paste to a lidded jar or medium bowl. Add buttermilk, mustard, honey, lemon zest, lemon juice, onion powder, salt and the remaining 3 tablespoons oil. Seal the jar and shake, or whisk vigorously in the bowl, until well combined. Shake or whisk before serving.
Nutrition Facts : Calories 82 calories, Carbohydrate 4 g, Cholesterol 1 mg, Fat 7 g, Protein 1 g, SaturatedFat 1 g, Sodium 140 mg, Sugar 2 g
EATING WELL'S SWEET GARLIC PUREE
From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it.
Provided by Sheynath
Categories Lactose Free
Time 50m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 2
Steps:
- Separate and peel the cloves of garlic from all three heads. Smash the peeled cloves to lightly crush.
- Add smashed garlic to the stock in a medium saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer, covered for 25 minutes.
- Transfer garlic and stock to a blender or food processor and process until smooth.
- Store tightly covered. Keeps in the refrigerator for 2 days. Freezes for up to 6 months.
Nutrition Facts : Calories 25.6, Fat 0.2, SaturatedFat 0.1, Sodium 67.2, Carbohydrate 5, Fiber 0.3, Sugar 0.2, Protein 1.4
GARLIC PUREE
This garlic recipe from chef Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Striped Bass Plaki.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees. Mix together canola and olive oil; set aside.
- Place garlic cloves in an ovenproof heavy-bottomed saucepan or Dutch-oven with a lid. Add bay leaf, a scant tablespoon salt, and peppercorns. Add enough of the oil mixture to barely cover.
- Cover pan and transfer to oven. Cook until garlic is pale golden and very tender, 1 hour to 1 hour and 15 minutes. Remove from oven and let cool to room temperature.
- Using a slotted spoon, transfer garlic cloves to a cutting board or the bowl of a small food processor, reserving oil; finely chop or process until pureed. Transfer to a bowl and add just enough reserved oil to cover. Keep refrigerated, up to 3 days.
PUREED GARLIC
You can mix this puree into pastas, soups, and use it make garlic bread.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 2
Steps:
- Place the garlic cloves in the bowl of a food processor. Process until chopped to desired size, rough or fine. Transfer pureed garlic to an airtight glass or plastic jar, and cover it with olive oil. Store in the refrigerator.
ROASTED GARLIC PUREE
This is so easy and you can add it to just about anything, especially homemade salad dressing. It only states that it Serves 4-6 wish I knew it in cups. If anyone makes this and would be kind enough to let me know how many cups/or ounces, I would really appreciate it. Thank you :) To have plenty for later use, double or triple the recipe. Pol Martin Cookbook.
Provided by daisygrl64
Categories Beginner Cook
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- preheat oven to 375*F.
- wrap garlic cloves in aluminum foil package and cook for 1 hour in oven.
- remove cloves from foil and peel.
- puree garlic in food processor, add olive oil and blend until incorporated.
- store garlic puree in glass jar with tight-fitting lid.
- refrigerate.
- use in preparation of sauces or with meats.
GARLIC PURéE
Garlic purée is delicious stirred into mashed potatoes or a soufflé base. It makes a tasty compound butter with a bit of salt and will make a gravy taste sublime.
Yield makes about 1/2 cup
Number Of Ingredients 5
Steps:
- Separate into cloves and peel: 2 heads of garlic.
- If the cloves have started to sprout, cut them in half and remove the sprouting green germ. Put the garlic cloves in a small heavy saucepan. Add: 3/4 cup chicken broth or water, 1 1/2 tablespoons butter or olive oil, 2 to 3 thyme or savory sprigs, A pinch of salt.
- Bring the liquid to a boil, reduce to a simmer, cover the pan, and cook until the garlic is very tender, 10 to 15 minutes. Check on the simmering garlic now and then and add more chicken broth or water if needed. When the garlic is tender, drain, reserving the liquid. Mash the garlic or pass it through a food mill. Thin the purée with the reserved liquid. Don't toss out any leftover liquid; it is very tasty.
- This can be made without peeling the garlic. The garlic cloves take a bit longer to cook and must be puréed in a food mill to separate the flesh from the skins.
- Use 1 cup sliced green garlic instead of garlic cloves. Use 1/2 cup broth or water and cook until tender, about 5 minutes.
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