Best Roasted Garlic Paste With Honeyrachael Ray Recipes

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ROASTED GARLIC PASTE



Roasted Garlic Paste image

A staple at our house, roasted garlic has uses limited only by your imagination. Roasted garlic is very mild and mellow. Flavor meats, sauces, breads, pastas, dressings and vegetables with it.

Provided by sugarpea

Categories     Spreads

Time 1h5m

Yield 1 cup garlic paste

Number Of Ingredients 3

1 lb garlic head
1/2 cup olive oil
salt & freshly ground black pepper

Steps:

  • Preheat oven to 375°.
  • Remove any loose papery skins from the outside of the garlic heads; cut off the top 1/3 of the heads to open the cloves; set aside for another use; place the heads in a small baking dish, cut sides up; pour olive oil over them and sprinkle with salt and pepper.
  • Cover the dish tightly and bake until 3/4 done, about 45 minutes; uncover and continue to bake another 15 minutes or until the cloves begin to pop out of their skins and brown; cool.
  • Squeeze the cloves out of their skins into a bowl; add the oil from the baking dish and mix well, forming a paste.
  • Store, refrigerated, up to one week.

ROMAINE WITH PAN-ROASTED GARLIC DRESSING



Romaine with Pan-Roasted Garlic Dressing image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

10 gloves garlic, crushed
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
2 hearts Romaine lettuce
Grated romano or Parmigiano-Reggiano

Steps:

  • In a small skillet, combine the garlic cloves and the oil. Over a low heat, caramelize the garlic until browned and soft, about 20 minutes.
  • Transfer garlic cloves to a blender or food processor. Add the vinegar and mustard. Blend until smooth. With the motor running, slowly pour in the reserved garlic oil. Season with salt and pepper, to taste.
  • Chop the lettuce into bite-sized pieces and put in a large salad bowl. Pour the dressing over the lettuce and toss to coat. Sprinkle some grated cheese on top and serve immediately.

ROASTED GARLIC PASTE



Roasted Garlic Paste image

I couldn't find a way to mellow out the raw garlic taste without using a lot of oil, so I decided to roast the garlic first. The taste is remarkable, as well as lower in calories than the traditional garlic paste.

Provided by Late Night Gourmet

Categories     Sauces

Time 20m

Yield 12 serving(s)

Number Of Ingredients 5

8 ounces garlic cloves, peeled
1 tablespoon kosher salt
4 tablespoons olive oil
4 tablespoons unsalted vegetable stock
4 tablespoons lemon juice

Steps:

  • In a large pan on medium heat, add 2 tablespoons of olive oil. Add garlic cloves and heat, stirring frequently, until all the cloves are at least partly browned and softened.
  • Pour roasted garlic cloves and oil from the pan into a food processor. Add salt and process until finely chopped. Scrape down the sides using a spatula as needed.
  • While the food processor runs, drizzle in remaining olive oil. Stop to scrape down the sides using a spatula if needed throughout the process. Resume processing, this time gradually adding vegetable stock.
  • Gradually add the lemon juice while running the food processor. The mixture will start to turn white. Continue processing, scraping down the sides as needed, until the mixture has the consistency of whipped egg whites.

Nutrition Facts : Calories 69.3, Fat 4.6, SaturatedFat 0.6, Sodium 584.8, Carbohydrate 6.7, Fiber 0.4, Sugar 0.3, Protein 1.2

ROASTED GARLIC PASTE



Roasted Garlic Paste image

Roasted whole cloves of garlic, processed in the food processor to make a paste. Keep this on hand to make garlic bread, flavor mashed potatoes, or use in anything that could use a bit of a flavor kick. Roasting the garlic mellows the sharp, bitter flavors, leaving it sweet and tasty.

Provided by IngridH

Categories     Spreads

Time 1h2m

Yield 12 serving(s)

Number Of Ingredients 3

10 ounces garlic cloves, peeled
2 teaspoons olive oil
1/2 teaspoon kosher salt

Steps:

  • Preheat the oven to 400°F.
  • Make a packet out of a piece of foil by folding it in half, then making small folds along two of the open edges.
  • Add the garlic, salt and oil to the packet. Fold the open side a few times to seal.
  • Bake until the garlic is very soft and golden brown. In my oven, this takes about an hour.
  • Once the garlic is done, remove from the oven and let cool slightly.
  • Place garlic in the food processor, and process until it is a smooth paste.
  • Place in a seal-able container and store in the refrigerator.

PASTE E FAGIOLI WITH ROASTED GARLIC



Paste e Fagioli with Roasted Garlic image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 20

2 heads garlic
5 tablespoons EVOO, plus more for drizzling
Salt and pepper
1/4 pound guanciale or pancetta, chopped
2 fresh bay leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme, tied together with the rosemary
2 ribs celery, finely chopped, leaves reserved for optional garnish
1 carrot, finely chopped
1 onion, quartered lengthwise then thinly sliced
6 to 8 cups chicken stock
2 tablespoons tomato paste
One 14-ounce can cannellini beans
One 14-ounce can garbanzo beans
Grated cheese, such as pecorino or Parmesan, for serving
3/4 to 1 pound cooked chopped veal or pork
1 small head escarole, chopped
Freshly grated nutmeg
1/2 pound mezze rigatoni or penne with lines
Minced raw onion, for garnish, optional

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the tops off of the garlic heads to expose the cloves. Drizzle with EVOO and sprinkle with salt and pepper before wrapping in foil. Roast until soft, 40 to 45 minutes.
  • Meanwhile, heat the EVOO in a soup pot over medium-high heat and brown the guanciale, about 3 minutes. Stir in the bay leaves, rosemary, thyme, celery, carrots and onions and sprinkle with salt and pepper. Cook, partially covered, stirring occasionally, until the vegetables are soft, 10 to 15 minutes. Pour in the stock and bring to boil, then reduce the heat to a simmer.
  • Place 1 cup of the soup in a blender or food processor with the roasted garlic cloves, along 1 tablespoon of the tomato paste and half of the cannellini and garbanzo beans. Process until smooth, adding water if the soup is too thick to blend. Transfer back into the soup pot and stir to combine, adding the remaining whole beans.
  • Bring the soup back to a bubble. Add the veal and escarole and cook until the greens are wilted. Season with a few grates of nutmeg. Cook the pasta in the soup.
  • Top bowls of soup with cheese, an extra drizzle of EVOO and celery leaves and onions, if using.

Nutrition Facts : Calories 365 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 1101 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 18 grams, Sugar 8 grams

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