Roasted Garlic:
Peel off the outer
Prepare the Roasted Garlic Cream recipe. (see below).
Grill the
ombine cooled chicken with the Roasted Garlic mayonnaise, celery and green onions
minutes.
Add roasted garlic and 18 raw garlic cloves and cook
nd add 10 of the roasted garlic cloves. Pour the hot mixture
op off of head of garlic and place in foil. cover
ress your pizza. The original recipe calls for you to bake
ROASTED GARLIC:
Preheat the oven to 350\u00b0F.
Place the garlic on
Boil potatoes with skins until fork tender.
Drain water and coarsely smash potatoes with potato masher. (until just slightly smashed).
Squeeze the roasted garlic out of the skin into the smashed potato.
Add milk, butter, salt and pepper. Stir with a spoon until combined. Serve hot with your favorite chicken, beef, or pork dish. No need for gravy with these potatoes! ;-).
*NOTE: You could always mash the potatoes, to your desired consistency. I prefer the slightly smashed texture for this recipe.*.
bell pepper, scallion, and minced garlic; cook until the vegetables begin
o roast the garlic immediately before making this recipe. If you preroasted
or 10 minutes.
Transfer soup to the blender, (work in
Melt butter in pot, add onions and cook gently for 10 min without coloring.
Add carrots, potatoes, turnips, celery and stock to the pot. Bring to a boil, cover and simmer gently for 1 hour.
Remove from stove and blend until smooth, return to the pot.
Squeeze the roasted garlic from the skins, mash into a pulp and add to the soup with the honey.
Season to taste and serve.
br>Add white wine and roasted garlic, reduce by half (turn up
Squeeze the garlic cloves into a blender, add remaining ingredients. Cook in a saucepan lightly.
Strain into a vessel and chill.
Freeze in an ice cream machine.
). Coat the heads of garlic with 1 tablespoon of olive
o 350\u00b0F.
Squeeze roasted garlic from the papery peels and
In a large pot melt butter with the oil.
Saute the onions, carrots and half the garlic for 4 minutes.
Add brussels sprouts, pepper, nutmeg, parsley, broth, pepper sauce and salt if using, bring to a boil reduce heat and simmer for 20-30 minutes.
Add the cream and remaining garlic.
Blend the soup with an immersion blender or carefully in a blender.
Pour into bowls top with a dab of butter and lots of fresh grated pepper.
Garnish with fresh parsley.
Place garlic in foil and wrap tight.
Preheat oven to 350 degrees F (175 degrees C).
In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.
Bake in preheated oven for 70 minutes.