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Garlic Roaster


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Ingredients:

NORMA WRENN
  • Enjoying your progressive
  • Garlic roaster

Directions:

This unique terracotta baking dish will enable you to roast garlic bulbs to perfection, the extra large size allow you to also roast giant "Elephant Garlic" and onions. Be sure to read the instructions carefully for best results. BEFORE FIRST USE: Wash garlic roaster with warm water. AFTER EACH USE: Wash glazed surface of garlic roaster plate with warm soapy water and rinse thoroughly. Wash dome with warm water only. (Avoid using soap on unglazed porous surfaces as they might absorb a soapy taste.) Do not use harsh abrasive cleaners, brushes or steel wool. NOT DISHWASHER SAVE. TO OVEN ROAST GARLIC: 1. Soak terracotta dome in cold water for 15 minutes. (This step is optinal, but will make the garlic more moist. The garlic bulb will roast without soaking the dome.) 2. Cut top 1/2" to 3/4" off of a bulb of garlic exposing the clove tops. (If using Elephant Garlic, slice off about an inch or more.) 3. Remove some of the loose outer skin (but not all) leaving the bulb intact. 4. Place garlic onto plate and pour approximately 1 tablespoon of olive oil on top of the bulb (optional). 5. Cover with dome and starting in a cold oven, bake for 50 to 60 minutes at 325 degrees. 6. Serve the roasted garlic whole. Squeeze each clove and spread soft garlic onto hot crusty french bread rounds or crispy crackers.
 
FOR MICROWAVE: Prepare garlic bulb and soak dome as directed above and cook for 5 to 6 minutes on medium or 2 to 3 minutes on high. You may have to cook the garlic for up to 50 seconds more, depending on the strength of your microwave. Great for use in dips and dishes.
 
TO OVEN ROAST AN ONION: Wash a medium sized onion, butter the glazed plate, and bake at 350 degrees for approximately 1-1/2 hours until tender. Slice off the root end (abut 1/4") and squeeze soft onion out from skin. Great topping for seafood, steaks, and poultry, or add to pasta, omelettes, sandwiches etc.
 
SPICY IDEAS: After pouring the olive oil over the bulb of garlic, you may add a sprig of fresh herbs such as parsley, rosemary, basil, oregano, or spinkle with 1/4 teaspoon of dried herbs for an extra zesty flavor. Roasted garlic is a wonderful addition to sauce, dips, salads, breads and of course pasta!
 
GARLICKY GORGONZOLA SPREAD: 2 bulbs oven roasted or microwaved garlic 1 tablespoon dried oregano or 2 packed tablespoons fresh minced oregano 1/4 cup buttermilk 8 ounce package cream cheese softened 4 ounce Gorgonzola blue cheese (crumbled) Squeeze the garlic from the roasted cloves. Put all ingredients into a fod processor, blender or use a hand mixer and blend until cream. Makes about 1-1/2 cups. Serve with crackers or bread, or stuff into celery stalks. GARLIC & MUSHROOM PASTA 4 cups marinara (Italian tomato sauce, homemade or ready-made is fine) 1 medium onion, chopped 1/2 pound mushrooms, trimmed and chopped 2 heads oven roasted or microwaved garlic, squeezed from bulb, and set aside 1 pound linguini or spaghetti 1/2 teaspoon each, fresh ground pepper, oregano, basil and parsley 1 to 2 tablespoons olive oil Parmesan cheese, grated Saute the onion in 1 tablespoon oil until soft, add the mushrooms and continue cooking for 5 minutes. Add a little more oil if necessary. Add onions, mushrooms and spices to the marinara and simmer on low for 20 minutes, and add the garlic the last 5 minutes of cooking. Cook pasta as directed on package. Top with sauce and dust with freshly grated parmesan cheeese. Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 12, 1998