Cost per serving $0.00 view details
- 1 lrg head fresh garlic
- 2Â 1/2 c. virgin extra virgin olive oil (divided)
- 1/2 c. balsamic vinegar
- 1 Tbsp. tamari sauce or possibly soy sauce
- 2 tsp shredded/grated fresh ginger
- 1/4 tsp dark sesame oil
- Prepare the garlic head for roasting by cutting it in half horizontally
- (through the plumpest portion of the cloves), keeping each half intact. Place the halves, cut side down, in a baking dish coated with 1/4 c. of the extra virgin olive oil. Roast in a 400-degree oven till tender and golden brown, about 30 min.
- Remove dish from oven and let garlic cold.
- To make the sauce: Squeeze the garlic cloves out of the skins and place them back in the baking dish. Smash the cloves into small bits (leaving some in chunks is perfectly OK). Scrape the mix into a bowl and stir in the vinegar, tamari, ginger and sesame oil. Add in the remaining 2 1/4 c. extra virgin olive oil. May be prepared several days or possibly weeks ahead and refrigerated.
- Bring the sauce to room temperature before serving. Ladle into shallow platters and surround with chunks or possibly slices of good quality, crusty bread. We served it with a Tyee 1999 Gewurztraminer, but any fine quality, well-balanced gewurztraminer would stand up to the sauce.
- Blue cheese variation: Just before serving, gently heat the sauce in a skillet till warmed through. Pour the mix into shallow plates and sprinkle with about 8 ounces of crumbled blue cheese (divided among the plates), and gently stir just till some of the cheese begins to heat slightly and merge with the sauce. Oregon pinot gris is a wonderful complement to the earthy flavors in the blue cheese.
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|Amount Per Serving||%DV|
|Serving Size 0g|
|Recipe makes 1999 servings|
|Calories from Fat 2||100%|
|Total Fat 0.27g||0%|
|Saturated Fat 0.04g||0%|
|Trans Fat 0.0g|
|Total Carbs 0.01g||0%|
|Dietary Fiber 0.0g||0%|