Best Roasted Garlic Cloves Recipes

ROASTED CHICKEN WITH 20 CLOVES OF GARLIC

Steps:

• Heat oven to 375 degrees.
• Mix oil, rosemary, and thyme in small bowl.
• Rub over outside of chicken.
• Place onion, celery, and lemon in cavity of chicken.
• Place chicken, breast side up, in dutch oven.
• Scatter garlic around chicken.
• Pour white wine and chicken broth into dutch oven.
• Place on stove top, cover, and bring to boil.
• Transfer to preheated oven, and bake, covered 25 minutes.
• Increase oven temperature to 450 degrees, uncover, and bake for 55-60 minutes.
• Remove chicken and garlic to platter and cover with foil.
• Skim as much fat as possible from pot.
• Squeeze out 6 cloves of garlic into small bowl, mash to a paste, then whisk in about 1/4 cup of cooking liquid.
• Stir in parsley and salt.
• Serve broth with chicken, along with remaining cloves of garlic as garnish on each plate.
• To eat garlic, gently press with fork to squeeze out from skin.

ROASTED CAULIFLOWER & 16 ROASTED CLOVES OF GARLIC

Steps:

• Mix oil, rosemary, salt, pepper and garlic together.
• Toss in cauliflower and place in a large casserole dish in one layer.
• Roast in a preheated oven at 450 degrees for 20 minutes; give a toss and bake for 10 more minutes.

GARLIC OIL AND ROASTED GARLIC CLOVES

Steps:

• Into a small, tall, glass or ceramic oven bowl, place a cup or more of peeled garlic cloves. Cut off the little 'button' stem end of the clove.
• Cover garlic with a mild olive oil. Cover bowl with foil and poke several vent holes.
• Put in 350 degree oven for 30 minutes or til cloves are slightly golden and can be pierced with a fork but not mushy.
• Remove from oven and when cool enough to handle, pour the oil into a carafe (strain if desired); and save the cloves in a glass jar with a lid. I use a cleaned-out clam juice bottle for the oil.

ROASTED RACKS OF LAMB WITH ARTICHOKES, RED ONIONS, AND GARLIC CLOVES

Steps:

• Into a bowl of water squeeze juice from 2 lemon quarters, dropping squeezed quarters into water. Break off and discard stem of 1 artichoke. Bend back outer leaves until they snap off close to base and remove several more layers of leaves until pale inner leaves are reached. Trim base and sides of artichoke with a very sharp stainless-steel knife and cut off the top 1 1/2 inches. Cut artichoke into quarters and cut away choke and spiky purple-tipped leaves. Rub artichoke quarters all over with a remaining lemon quarter and drop them into bowl of water. Prepare remaining 3 artichokes in same manner, using other lemon quarter if necessary .
• Preheat oven to 475°F.
• In a saucepan of boiling salted water blanch artichokes 3 minutes and with a slotted spoon transfer to a bowl. In boiling salted water blanch Jerusalem artichokes 5 minutes and drain.
• In a flameproof roasting pan, 17 by 11 1/2 by 2 inches, toss artichokes, Jerusalem artichokes, onions, and garlic cloves with 2 tablespoons olive oil and salt and pepper to taste. Roast vegetables in middle of oven 20 minutes.
• While vegetables are roasting, heat a heavy 12-inch skillet over moderately high heat until hot. While skillet is heating, season lamb racks with salt and pepper. Add vegetable oil to skillet and brown lamb, meaty sides down, 2 minutes. Turn lamb over and brown 2 minutes more. Transfer lamb to a plate and cool slightly.
• In a small bowl stir together chopped garlic, oregano, coarse salt, freshly ground pepper, and remaining 2 teaspoons olive oil and rub all over lamb.
• Remove pan from oven and stir vegetables. Arrange lamb over vegetables, rib sides down, and roast 20 minutes, or until a meat thermometer inserted in fleshy section registers 130°F. for medium-rare.
• Remove 8 garlic cloves from pan and squeeze garlic out of skins into a blender. Add broth and blend until smooth. Transfer remaining vegetables and lamb to a heated platter, reserving juices in pan, and let rest, covered loosely, 10 minutes.
• To pan add garlic broth and salt and pepper to taste and on top of stove deglaze over moderately high heat, scraping up brown bits. Boil sauce until thickened slightly and transfer to a sauceboat.
• Cut lamb racks in half or into individual chops and serve with vegetables and sauce.

TOASTER OVEN ROASTED GARLIC CLOVES

Steps:

• It's very important that you don't use the rack that comes with the toast oven, but rather the baking/broiling pan. Since the packets have oil, you don't want that accidentally spilling in your oven or it might start a fire.
• Place garlic cloves in the middle of aluminum foil, making sure they are in a single layer.
• Drizzle with olive oil and salt.
• Fold up making sure all sides are secure and tight. It should be a flat packet.
• Place on toaster ovens baking/broiling pan on lower or middle rack.
• Set temp at 350 degrees and timer for 30 minutes.
• After timer goes off, let sit in oven for 10 minutes.

40 CLOVES OF GARLIC ROASTED CORNISH HEN

Steps:

• Preheat oven to 425 degrees. Cut 6 garlic cloves crosswise into very thin slices. Set aside in a small bowl. In another small bowl, set aside 12 cloves. Pick leaves from 3 or 4 springs oregano, and set aside in a small bowl. Place remaining garlic cloves and oregano, onion, celery, and bay leaves in the bottom of a medium nonstick roasting pan.
• With your finger, gently loosen the skin on the breast of the hens. Gently slide a few garlic slices and a few oregano leaves under the skin in a single layer. Place 4 garlic cloves, 1 sprig oregano, and 2 lemon wedges in the cavity of each hen; set aside remaining lemon wedges.
• Tie each hen's legs together with kitchen twine. Tuck wings under breast; place hens in pan over the garlic mixture.
• Add wine and 1/2 cup chicken stock to pan. Brush the skin with melted butter; transfer pan to oven.
• Cook, basting occasionally and adding more chicken stock to pan if dry, until golden brown and internal temperature reaches 165 degrees.when measured with a meat thermometer, 45 to 60 minutes. Remove hens from pan, and set aside on a board to rest 5 minutes before serving with reserved lemon wedges.

ROASTED GARLIC CLOVES

Steps:

• Preheat oven to 425 degrees. Separate garlic cloves (do not peel); arrange with thyme on a small piece of foil. Drizzle with oil. Seal garlic in foil to form a packet.
• Roast garlic until soft and golden, about 1 hour. Remove garlic from foil, and let cool slightly before using.

ROASTED CAULIFLOWER & 16 ROASTED CLOVES OF GARLIC

Steps:

• Mix oil, rosemary, salt, pepper and garlic together.
• Toss in cauliflower and place in a large casserole dish in one layer.
• Roast in a preheated oven at 450 degrees for 20 minutes; give a toss and bake for 10 more minutes.

ROASTED CAULIFLOWER WITH GARLIC CLOVES

Steps:

• Preheat oven to 425 degrees.
• Meanwhile, wash the cauliflower and break into florets.
• Take the heads of garlic and peel the individual cloves.
• Leave the peeled cloves whole.
• Put the cauliflower and the garlic cloves on a large cookie sheet with sides.
• Add the olive oil and generously sprinkle with salt and pepper.
• Mix well.
• If your cauliflower is really large, you might need a couple more Tablespoons of oil.
• Try and spread the cauliflower to a single layer.
• Bake for 10 minutes.
• Stir.
• Bake 5 more minutes and stir.
• Bake 5 more minutes and stir for a third time.
• You need to keep stirring every 5 minutes another time or two.
• The cauliflower tastes best when the garlic cloves and the smaller florets have browned.
• Notes:.
• A. I frequently make this with potatoes, but use a Martha Stewart tip for potatoes and put the baking sheet into the oven to preheat along with the oven. Mix the potatoes, garlic, oil, salt and pepper in a large mixing bowl. Sometimes I will add a dash of thyme, fennel, or rosemary. After the oven is preheated, remove the baking sheet and add the potatoes to the baking sheet--they will sizzle. This tip leads to potatoes that are a little bit more brown than they would normally be when following this recipe.
• B. I often like to buy whole peeled garlic cloves from Costco. They go bad fairly quickly, so I keep them in the freezer and just pull out what I need each time.