Best Roasted Caramelized Garlic Recipes

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LINGUINE WITH CLAMS, ROASTED TOMATOES AND CARAMELIZED GARLIC



Linguine With Clams, Roasted Tomatoes and Caramelized Garlic image

Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams. The juxtaposition of the slick linguine with the roasted, caramelized tomatoes and garlic, as well as the soft, briny clams, is an uncommon delight. Work hard to make sure not to overcook the pasta, so that it may finish in the sauce.

Provided by Melissa Clark

Categories     dinner, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 11

14 garlic cloves
2 pints cherry tomatoes, a mix of colors is nice
6 tablespoons extra-virgin olive oil, more for drizzling
1/4 teaspoon fine sea salt
1 teaspoon black pepper
Salt
1 pound dry linguine
1/2 teaspoon crushed red pepper flakes
1/2 cup dry white wine
4 dozen littleneck clams, scrubbed
1/4 cup torn mint leaves

Steps:

  • Heat the oven to 450 degrees. Smash and peel 8 garlic cloves; peel and finely chop the remaining 6. Toss the smashed garlic with the tomatoes, 2 tablespoons of oil, fine sea salt, and 1/4 teaspoon black pepper. Spread the tomatoes out in a layer in one or two baking pans (make sure they aren't too crowded, so they don't steam) and roast tomatoes, tossing occasionally, until bursting, 15 to 20 minutes.
  • In a large pot of heavily salted boiling water, cook the pasta until it is 2 minutes from being done to taste. Drain.
  • Return the pasta pot to medium-high heat. Warm 4 tablespoons oil in the pot. Add the chopped garlic and red pepper flakes; cook for 30 seconds. Add the wine and let simmer 2 minutes. Stir in the roasted tomatoes and garlic. Add the clams. Cover the pot and cook until the clams open, 5 to 10 minutes. Use tongs to transfer open clams to a bowl; discard any that do not open.
  • Add the pasta and 3/4 teaspoon black pepper to the sauce in the pot. Cook, tossing, until pasta is just cooked through. Return the clams to the pot and toss with the pasta. Divide mixture among serving bowls. Garnish with mint and drizzle with more oil.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 1 gram, Carbohydrate 69 grams, Fat 3 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 0 grams, Sodium 787 milligrams, Sugar 5 grams, TransFat 0 grams

ROASTED GARLIC AND CARAMELIZED ONION JAM



Roasted Garlic and Caramelized Onion Jam image

Provided by Guy Fieri

Categories     condiment

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 7

1 large head garlic
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper
1 large Spanish onion, julienned
2 tablespoons sherry vinegar
2 tablespoons dry white wine
1/2 teaspoon crumbled saffron threads

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the top off the garlic head to just expose the bulb. Remove any excess papery skins.
  • Place in a large sheet of aluminum foil. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Close the foil around the bulb, leaving a space between the top and the foil. Place onto a baking sheet and into the oven. Roast the garlic until soft and fragrant, about 1 hour.
  • Remove from the oven and cool completely. Gently squeeze the cloves into a dish. (Can be prepared in advance and stored in an airtight container for up to a week.)
  • Set a large saute pan over medium heat and add the remaining tablespoon oil. Once hot, add the onions and season lightly with salt and pepper. Brown until evenly caramelized, 5 to 7 minutes. Deglaze with the sherry vinegar, white wine and saffron. Stir to scrape up any browned bits. Reduce the heat to medium-low, and stir in the roasted garlic. Cook for an additional 10 minutes, stirring occasionally, until the jam is thickened and glossy. Remove from the heat and cool. Season with salt and pepper.

ROASTED POTATOES, SHALLOTS, AND KALE WITH CARAMELIZED GARLIC DRESSING



Roasted Potatoes, Shallots, and Kale with Caramelized Garlic Dressing image

Categories     Garlic     Potato     Side     Roast     Thanksgiving     Vegetarian     Wheat/Gluten-Free     Stuffing/Dressing     Kale     Vegan     Shallot     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 Servings

Number Of Ingredients 6

1 pound small red potatoes (preferably about 1 inch in diameter)
1/2 pound shallots, cut lengthwise into eighths (about 1 1/2 cups)
1 tablespoon olive oil
4 large garlic cloves, unpeeled
1/2 pound kale (about 1 small bunch), rinsed and stems and tough ribs discarded
1 teaspoon red-wine vinegar

Steps:

  • Preheat oven to 450°F.
  • Quarter potatoes and in a bowl toss with shallots, 1 1/2 teaspoons oil, and salt and pepper to taste. Transfer mixture to a shallow baking pan.
  • Wrap garlic tightly in foil and put in pan with potatoes.
  • In a large bowl toss kale with remaining 1 1/2 teaspoons oil and salt and pepper to taste until combined well. Arrange kale in one layer in another shallow baking pan. Roast kale, potato mixture, and garlic in middle and bottom thirds of oven, switching position of pans in oven halfway through roasting and stirring vegetables occasionally, until potato mixture is golden brown and tender, kale is crisp, and garlic is soft, about 15 minutes. Transfer vegetables (except garlic) to a bowl and season with salt and pepper. Carefully remove garlic from foil and peel. In small bowl with a fork mash garlic with vinegar until smooth and season with salt and pepper. Add dressing to vegetables and toss. Potatoes may be made 4 hours ahead.
  • Serve potatoes hot or at room temperature.

MASHED POTATOES WITH ROASTED GARLIC AND CARAMELIZED ONIONS



Mashed Potatoes With Roasted Garlic and Caramelized Onions image

You put onions, garlic and potatoes together and how can you go wrong? The caramelized onions and garlic are so sweet and buttery goes great with the potatoes.

Provided by Rita1652

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs potatoes, peeled and cubed
1/2-3/4 cup milk
6 tablespoons butter, room temperature
1 teaspoon salt
1 teaspoon pepper
4 tablespoons caramelized onion (Flavored Caramelized Onions or Caramelized Sherried Onions)
4 -6 mashed roasted garlic cloves (Roasted Garlic & Pearl Onions With Herbs)
1 teaspoon caramelized onion, garnish

Steps:

  • Cover and cook potatoes in boiling salted water for 15 to 20 minutes, until potatoes are fork tender.
  • Drain potatoes.
  • Mash potatoes in a large mixing bowl until no lumps remain. Better yet rice them.
  • Add butter and milk, salt, and pepper mashing in to blend together.
  • Mix in onions and garlic.
  • Garnish with onions.

Nutrition Facts : Calories 292.6, Fat 12.5, SaturatedFat 7.8, Cholesterol 33.4, Sodium 493.3, Carbohydrate 41.3, Fiber 5, Sugar 1.8, Protein 5.5

ROASTED GARLIC, CARAMELIZED ONIONS, MUSHROOMS, AND BRIE PIZZA



Roasted Garlic, Caramelized Onions, Mushrooms, and Brie Pizza image

This pizza is a good balance of sweet from the onions, cheese, and garlic, and the spice of the crushed red pepper flakes. Note: You can make the roasted garlic and onions ahead of time and store in the refrigerator if you are pressed for time.

Provided by Ewalla

Categories     Cheese

Time 1h5m

Yield 1 pizza

Number Of Ingredients 12

1 whole wheat pizza crust
1 head garlic
1 teaspoon extra virgin olive oil
2 large onions, thinly sliced
4 ounces sliced mushrooms
3 tablespoons butter
2 tablespoons extra virgin olive oil
1/4-1/2 teaspoon salt
1/4-1/2 teaspoon pepper
2 teaspoons sugar
red pepper flakes (can add more if you like it hotter)
brie cheese

Steps:

  • To roast garlic:.
  • Preheat oven to 400 degrees.
  • Cut off the bottom of the garlic and drizzle with 1 tsp EVOO.
  • Wrap in foil and roast about 45-50 minutes are until golden.
  • Meanwhile To caramelize onions:.
  • Preheat a large pot (preferably cast iron) on medium high heat.
  • Melt butter and 2 Tb EVOO.
  • Add sliced onions, salt, and pepper. Cook until onions become tender. Then add the sugar. Continue cooking until the onions become golden brown (about 30 or more minutes). Make sure you stir the onions often.
  • Meanwhile saute the sliced mushrooms.
  • Pizza:.
  • Preheat oven to 400 degrees.
  • Drizzle crust with a little EVOO.
  • Mash roasted garlic into a paste and spread on crust.
  • Scatter carmelized onions and mushrooms on top.
  • Sprinkle red pepper flakes (be careful not to add too much).
  • Top with sliced Brie and bake about 10-12 minutes.

Nutrition Facts : Calories 852.2, Fat 67.1, SaturatedFat 26.5, Cholesterol 91.6, Sodium 914.2, Carbohydrate 60.3, Fiber 7.6, Sugar 24, Protein 11

ROASTED, CARAMELIZED CARROTS WITH GARLIC



Roasted, Caramelized Carrots With Garlic image

Oven roasted until the carrots are caramelized, it's so good and so super easy. Add the flavor of garlic and fresh parsley and send it over the top! This is a great side dish for any entree, and good enough to serve royalty! *Please do not use the little carrots marketed as "Baby carrots". Those are cut out pieces from deformed whole carrots and preserved in a chlorine bath since the pieces no longer have a skin to preserve them. I don't suggest cooking with pool water, either!

Provided by Penny Stettinius

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 whole carrots, cleaned
olive oil
kosher salt
freshly cracked black pepper
3 garlic cloves, chopped
1/4 cup fresh parsley, minced

Steps:

  • Preheat the oven to 375 degrees.
  • Chop the carrots into 1" pieces, season with salt and pepper and toss with a couple tbs of olive oil.
  • Place on a roasting pan. Do not cover.
  • Roast in the oven for about 45 minutes and then toss with the chopped garlic and a bit more olive oil if needed.
  • The carrots will need about 15 more minutes to soak in the garlic flavor and become caramelized.
  • Remove from the oven and toss in the parsley.

Nutrition Facts : Calories 42.2, Fat 0.3, Sodium 65.6, Carbohydrate 9.8, Fiber 2.7, Sugar 4.4, Protein 1.1

ROASTED GARLIC CHICKEN WITH CARAMELIZED ONIONS



Roasted Garlic Chicken With Caramelized Onions image

There's just something about the combination of sweet caramelized onions and the roasted garlic crusted thyme chicken breast that makes this dish explode with flavors in your mouth.

Provided by E. Nigma

Categories     Chicken Breast

Time 50m

Yield 12-16 slices, 4 serving(s)

Number Of Ingredients 9

2 boneless skinless chicken breasts
2 teaspoons dried thyme
2 tablespoons olive oil
1 head garlic
2 medium onions, thinly sliced
1 tablespoon butter
1 1/2 cups chicken broth
1/2 cup white wine (optional)
salt and pepper

Steps:

  • Preheat oven to 400 degrees. Slice the top off the head of garlic, place on a piece of foil, sprinkle with salt, and drizzle olive oil over top. Roast about 30 minutes. Once cool enough to handle, squeeze the garlic into a small bowl and mash with a spoon into a paste.
  • Melt the butter in a pan and saute the onions over medium heat for about 45 minutes. You want the onions to caramelize in their own sugars and take on a nice golden brown color. This may take up to an hour, depending on how dialed your heat is. If they turn black, it was too hot!
  • Season the chicken breasts with salt, pepper, and thyme on both sides. Saute in olive oil over medium-high heat for about 2-3 minutes per side. You only want a nice golden crust here.
  • Spread the roasted garlic paste over top of the chicken breasts and finish them in the 400 degree oven for about 10 minutes or until the juices run clear. Let the chicken rest on your cutting board for 5 minutes while you prepare the sauce from the pan drippings.
  • Drain the excess olive oil from the pan and place over high heat. Deglaze with chicken broth and the optional wine, scraping the browned bits off the pan with a wooden spoon. You want to boil this rapidly and reduce it down to about a third of what it was (or until it's a nice sauce consistency). Taste and correct the seasoning with salt and pepper.
  • To plate, slice the breasts diagonally, lay the slices one atop the next, drizzle with the sauce, and top with the carmelized onions.

CARAMELIZED ONION & ROASTED GARLIC BISQUE



Caramelized Onion & Roasted Garlic Bisque image

Make and share this Caramelized Onion & Roasted Garlic Bisque recipe from Food.com.

Provided by evelynathens

Categories     Onions

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 large whole head of garlic
1 1/2 tablespoons olive oil
9 cups thinly sliced sweet onions
2 1/2 cups sliced leeks
1 teaspoon salt
1 teaspoon dried thyme
2 tablespoons flour
1/3 cup dry white wine
30 ounces chicken broth
2 cups milk
6 tablespoons sour cream
toasted caraway seed (optional)

Steps:

  • Preheat oven to 350°F.
  • Remove the papery outer skin from garlic, but do not peel or separate cloves.
  • Rub 1-1/2 tsps oil over garlic head; wrap in foil and bake for one hour.
  • Let cool ten minutes; separate cloves and squeeze to extract garlic pulp.
  • Set pulp aside.
  • Heat remaining oil in a pot over medium heat; add onions and leeks and cook for 30 minutes, stirring often.
  • Add 1/2 tsp salt and thyme; cook an additional 30 minutes or until onions are golden.
  • Stir in flour; add wine and broth and bring to a boil; reduce heat and simmer 30 minutes.
  • Add garlic pulp, remaining salt and milk to onion mixture.
  • Simmer 8 minutes or until thoroughly heated.
  • Place half of the mixture in the blender and process until smooth; pour into a soup tureen or another pot and repeat with second half of mixture.
  • Garnish with sour cream and toasted caraway seeds (optional).

ROASTED CARAMELIZED GARLIC



Roasted Caramelized Garlic image

I find there is nothing better then roasted garlic and I have found dozens of ways to use it

Provided by JM Avallone

Categories     Other Sauces

Time 55m

Number Of Ingredients 1

1 head of garlic

Steps:

  • 1. There are many ways to roast garlic, this is what I do. Set oven to 350 I use my toaster oven
  • 2. I try to rub off as much as the white paper that covers each clove as it will stick like crazy to the garlic when done. A few times I have removed the garlic from the shells for me it was such a waist of time and each time I have done this so much of the garlic has burned, and with out doing the smash the clove trick its so time consuming.
  • 3. You can cut the top of the garlic off some will give it a splash of olive oil when its cut some will not. which ever you choose just wrap the head of garlic in foil and check on it from time to time with a squeeze, if you find it is tender then give it a look. you want just like the caramelized onions to be a dark gooey brown the photo shown could in my would be cooked longer.
  • 4. When it is color you want take it out and please let it cool getting that sticky hot garlic on your fingers you only want to do once. pull the cloves apart and give each clove a squeeze or just grab the entire head and squeeze the heck out of it, I do this on plastic wrap because this is how I will store it.
  • 5. I will freeze the roasted garlic when I do a full bag of it. It can be mixed into soft butter tossed in mashed potatoes, sauces soups stews anything use your imagination

CAULIFLOWER MASH WITH CARAMELIZED ONIONS AND ROASTED GARLIC



Cauliflower Mash With Caramelized Onions and Roasted Garlic image

I am always looking for new and interesting recipes. This one certainly fit the bill...plus it's Weight Watcher friendly at 3 points. Bonus!!! I make this up ahead of time and gently reheat before serving.

Provided by Abby Girl

Categories     Cauliflower

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 head garlic, skin on
2 teaspoons vegetable oil
2 cups sweet onions, sliced
2 teaspoons brown sugar, packed
1 teaspoon balsamic vinegar
1/2 teaspoon cinnamon
1 1/2 lbs cauliflower florets, chopped
1/4 cup chicken stock (or vegetable)
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon ground pepper

Steps:

  • Preheat oven or toaster oven to 425.
  • Wrap the garlic in aluminum foil. Bake for 25 minutes or just until tender. Cool then squeeze out the garlic. Set aside.
  • In a skillet, heat the oil over medium high heat and cook the onions for 5 minutes. Stir in the brown sugar, vinegar and cinnamon. Reduce the heat to medium low and cook until the onions are golden, about 10 minutes.
  • Steam or broil the cauliflower just until tender about 5 - 7 minutes. Drain and place in a food processor with the stock, olive oil, salt and pepper. Puree until smooth. Stir in the onions and garlic until combined.
  • Garnish with parsley.

Nutrition Facts : Calories 108.7, Fat 4.3, SaturatedFat 0.6, Cholesterol 0.3, Sodium 101.4, Carbohydrate 16.1, Fiber 3.5, Sugar 6.3, Protein 3.7

BLUE CHEESE RISOTTO AND TOAST POINTS TOPPED WITH ROASTED GARLIC, CARAMELIZED ONIONS, AND GOAT CHEESE



Blue Cheese Risotto and Toast Points topped with Roasted Garlic, Caramelized Onions, and Goat Cheese image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 20

8 ounces baby portobellos, sliced
Butter, for sauteing. plus 2 tablespoons
Olive oil, for sauteing
1/2 cup asparagus tips
1 medium Vidalia onion, small dice
12 ounces arborio rice
1 1/2 cups chicken stock
1 Bartlett pear, sliced, reserve a few slices, for garnish
12 ounces Wisconsin blue cheese
Salt and freshly ground pepper
Toast Points with Roasted Garlic, Caramelized Onions, and Goat Cheese, recipe follows
1 red onion, quartered
2 tablespoons butter
6 tablespoons dark brown sugar
8 large cloves garlic, minced
1/4 cup chicken stock
8 ounces goat cheese
Fresh basil leaves, chopped, plus extra leaves for garnish
1 baguette, cut diagonally in 1/4-inch slices
Salt and freshly ground pepper

Steps:

  • In a medium sized pan, saute mushrooms in butter and olive oil until they are tender. In a separate pan, saute asparagus tips in butter until they are tender. Set both aside.
  • In the same pan, saute onion in olive oil until they are tender and translucent. Add the risotto to the pan and stir constantly. While stirring, add 1 cup of chicken stock to the risotto. When the mixture begins to thicken, add 1/2 cup more of chicken stock. Continually stir the risotto while adding in the blue cheese, 2 tablespoons of butter, and pears. When the risotto reaches the desired consistency, add the mushrooms. Garnish with thin slices of pear and sauteed asparagus tips.
  • A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  • In a medium sized pan, saute onions in butter and brown sugar. Cook until the onions begin to caramelize.
  • In a separate pan, saute garlic cloves in olive oil until they become slightly tender, and then cover the garlic with chicken stock. Drain the liquid from the garlic and mash the cloves with the onions. Add cheese to the garlic and onion mixture and stir until the cheese melts. Finish the cheese spread with freshly chopped basil.
  • Brush baguette slices with melted butter on each side. In a large grill pan, toast the buttered baguette pieces over medium heat. Toast the bread until the pieces are browned and slightly crispy. Remove the toast points from the pan and spoon the cheese mixture on top of each piece. Garnish each point with a small basil leaf.

ROASTED POUSSIN WITH SIXTEEN SPICES WITH CARAMELIZED MANGO-GARLIC SAUCE WITH FRIED PLANTAINS



Roasted Poussin with Sixteen Spices with Caramelized Mango-Garlic Sauce with Fried Plantains image

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 31

3 tablespoons cinnamon
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
1 tablespoon ground cloves
1 tablespoon ground fennel seed
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon all spice
1 teaspoon chile de arbol
3 tablespoon brown sugar
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper
Olive oil
4 poussin, 1 1/2 pounds each
8 cups chicken stock
2 tablespoons olive oil
1 Spanish onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 large ripe mango, peeled, pitted and coarsely chopped
1/4 cup light brown sugar
6 cloves roasted garlic, smashed to a paste
2 tablespoons chopped cilantro
Salt and freshly ground pepper
Fried Plantains
4 green plantains, peeled and sliced on bias into 2-inch pieces
2 cups peanut oil
Salt

Steps:

  • For the Chicken: Preheat oven to 400 degrees F. Combine the spices in a medium bowl. Brush each poussin with oil and rub the spice mixture over the entire bird. In a hot large saute pan sear all sides of poussin, until golden. Place the birds on a rack over a baking sheet and roast the birds for 25 to 30 minutes, until just cooked through. Let rest 10 minutes before serving.
  • For the Mango Sauce: Place stock in a medium saucepan over high heat and reduce to 4 cups. Heat oil in a medium saucepan over medium heat, add the onions and cook until soft. Add the roasted garlic and cook for 1 minute. Add the mango, and cook for 2 minutes. Add the reduced stock and brown sugar and cook slowly over medium heat until the mango is very soft, and falling apart, 30 to 40 minutes. Place the mixture, in batches, in a blender and blend until smooth. Strain the mixture into a clean saucepan, whisk in the roasted garlic and cook for 10 to15 minutes until reduced and slightly thickened. Stir in the cilantro and season with salt and pepper to taste.
  • For the Plantains: Heat oil in a cast iron skillet to 365 degrees F. Fry the plantains in batches until golden brown. Remove them with a slotted spoon to a plate lined with paper towels and season with salt to taste.

BAKED GOAT CHEESE WITH ROASTED GARLIC AND CARAMELIZED ONION



BAKED GOAT CHEESE WITH ROASTED GARLIC AND CARAMELIZED ONION image

Categories     Vegetable

Yield 6 appetizer servings

Number Of Ingredients 9

6 elephant garlic cloves or 12 large garlic cloves peeled
1 tablespoon vegetable oil
2 tablespoons (1/4 stick) butter
1 medium size red onion, thinly sliced
1 tablespoon (packed) golden brown sugar
10 ounces soft fresh goat cheese, crumbled
1 tablespoon balsamic vinegar
1/4 cup thinly sliced fresh basil
baguette slices

Steps:

  • Preheat oven to 350 degrees. Arrange garlic cloves in glass baking dish. Drizzle with vegetable oil. Cover and bake until garlic is very tender about 40 minutes for elephant garlic or 30 minutes for regular garlic. Transfer garlic to rack and cool. Melt butter in heavy large skillet over medium heat. Add onion and saute until tender and beginning to brown, about 15 minutes. Add brown sugar, stir until melted. Remove fro heat and cool. Arrange onion mixture on bottom of 8x8 inch glass baking dish. Sprinkle cheese over. Arrange roasted garlic atop cheese. (Can be prepared 1 day ahead, cover and chill.) Preheat oven to 350 degrees. Bake garlic until cheese melts but mixture is not bubbling about 25 minutes. Add balsamic vinegar, stir until well blended. Season to taste with salt and pepper. Transfer mixture to medium bowl. Sprinkle with basil. Serve warm or at room temperature with baguette slices.

CARAMELIZED ONION & ROASTED GARLIC BREAD PUDDING



Caramelized Onion & Roasted Garlic Bread Pudding image

How to make Caramelized Onion & Roasted Garlic Bread Pudding

Provided by @MakeItYours

Number Of Ingredients 17

3 large heads garlic, top one-quarter cut off
3 Tbs. vegetable oil
3 Tbs. olive oil
3 large onions, thinly sliced
1/2 tsp. coarse salt
1/4 tsp. freshly ground black pepper
3 Tbs. plus 1 tsp. red-wine vinegar
2 tsp. sugar
PUDDING:
2-1/2 cups heavy cream
2 eggs
2 egg yolks
2 tsp. chopped fresh rosemary
9 oz. peasant, sourdough, or challah bread, stale or oven-dried as directed below
1-1/2 tsp. coarse salt
1/4 tsp. freshly ground black pepper
2 tsp. butter, softened or melted, for brushing

Steps:

  • Oven-dry the bread:
  • Heat the oven to 300°F.
  • Slice the bread 3/4 inch thick.
  • Spread the bread slices directly on the oven rack and bake until crisp all the way through (most of the moisture in the bread will be evaporated) and lightly browned, about 15 minutes.
  • Cut the bread into 3/4-inch cubes (about 6 cups).
  • Heat the oven to 350°F.
  • Put the garlic in a small shallow baking dish, pour the vegetable oil over it, and cover with foil.
  • Bake until the garlic is browned and soft, 50 to 60 minutes. Let cool.
  • Pick or squeeze the pulp out of the garlic cloves and purée the pulp in a food processor; you should have about 1/3 cup.
  • The purée can be made ahead of time and refrigerated until ready to use.
  • Heat the olive oil in a large nonstick skillet over high heat. When the oil is hot but not smoking, reduce the heat to medium and add the onions, salt, and pepper.
  • Cook until the onions become soft and golden, 30 to 40 minutes.
  • Add the vinegar and sugar; cook until the liquid is absorbed, about 3 min.; you should have about 1-1/2 cups.
  • The onions can be made ahead of time and refrigerated until ready to use.
  • Heat the oven to 350°F. In a large bowl, whisk together the cream, eggs, egg yolks, roasted garlic, rosemary, salt, and pepper.
  • Stir in the caramelized onions and the bread.
  • Let sit for 30 minutes. to saturate the bread, stirring occasionally.
  • Brush a 2-qt. (or 9x13-inch) baking dish evenly with the butter.
  • Pour the bread mixture into the baking dish, distributing the ingredients evenly.
  • Bake in the hot oven until lightly browned and firm, 40 to 45 minutes.

FALAFEL IN PITA W/ROASTED GARLIC&CARAMELIZED ONION COUSCOUS



Falafel in Pita W/Roasted Garlic&Caramelized Onion Couscous image

I love Falafel! This is my second attempt making it. The first time was a learning experience (not too good). But this one turned out really good. Next time I will try it with dried chick peas.

Provided by Joanne

Categories     Beans

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 30

2 (15 ounce) cans chickpeas, rinsed and drained
6 garlic cloves, chopped
1/2 onion, chopped
1 extra large egg
1 lemon, juice of
1/3 cup chopped parsley
1/3 cup chopped cilantro
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon cayenne pepper
1/3 cup self rising flour, plus 2 1/2 tbs
1/4 cup all-purpose flour, for shaping patties
salt
canola oil (for frying)
1 cup plain Greek yogurt
1/4 cup tahini paste
1 lemon, juice of
2 garlic cloves, chopped
1 pinch salt
1 pinch paprika
1/4 cup water
diced tomatoes and cucumber
pita bread, for sandwich
1 (10 ounce) box couscous (plain)
1 large onion, chopped
5 garlic cloves
1/4 cup olive oil, plus 1 tbs. olive oil
1 teaspoon salt
1/2 chicken bouillon cube
2 tablespoons chopped parsley

Steps:

  • For the Falafel:.
  • In a food processor, add the chickpeas, garlic, onion, egg, lemon juice, parsley, cilantro, cumin, coriander, and cayenne. Pulse about 5 times. Add self rising flower and pulse another 5 times. The mix should not be too smooth but no large chunks.
  • Transfer to a mixing bowl and season with salt. Refrigerate for 30 minutes.
  • Remove chickpea mix from refrigerator. Add enough oil to large saute pan to fill it 1/2-inch up the sides. Heat oil on medium heat while you form patties.
  • Drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup of flour. Roll into balls and press very gently into patties.
  • When oil is hot, reduce heat to med/low then fry patties in batches for 3 to 4 minutes per side. Transfer to a paper towel lined plate.
  • Slice the pita bread in half and open to make a pocket. Place 2 to 3 falafels inside and top with cucumbers, tomatoes and tahini yogurt sauce.
  • For the yogurt tahini sauce:.
  • Combine all ingredients in food processor. Blend on high speed to make a smooth and creamy sauce.
  • For the couscous:.
  • Place garlic cloves, 1 tbs. olive oil and 1/2 teaspoons salt in aluminum foil. Close tightly to make a pouch. Bake at 375 for 45 minutes (you can do this in a toaster oven if you want). When garlic is done, smash with a fork. It should be a paste like consistency.
  • In large saute pan, heat olive oil on med/low heat. Add onion and 1/2 teaspoons salt reduce heat to low and saute stirring occasionally for about 1/2 hour. Remove from heat.
  • Cook couscous according to box except (add 1/2 chicken bouillon cube to water). When couscous is done, add the caramelized onion, roasted garlic and parsley. Toss to combine.

Nutrition Facts : Calories 863.9, Fat 26.6, SaturatedFat 3.9, Cholesterol 46.6, Sodium 1561.1, Carbohydrate 131.4, Fiber 16.8, Sugar 3.3, Protein 27.5

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