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Ingredients
- 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 hot water. AFTER EACH USE: Wash glazed surface of garlic roaster plate with hot soapy water and rinse thoroughly. Wash dome with hot water only. (Avoid using soap on unglazed porous surfaces as they might absorb a soapy taste.) Don't use harsh abrasive cleaners, brushes or possibly steel wool. NOT DISHWASHER SAVE. TO OVEN ROAST GARLIC:
- 1. Soak terracotta dome in cool water for 15 min.
- (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 possibly 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 Tbsp. of extra virgin olive oil on top of the bulb (optional).
- 5. Cover with dome and starting in a cool oven, bake for 50 to 60 min at 325 degrees.
- 6. Serve the roasted garlic whole. Squeeze each clove and spread soft garlic onto warm crusty french bread rounds or possibly crispy crackers.
- FOR MICROWAVE: Prepare garlic bulb and soak dome as directed above and cook for 5 to 6 min on medium or possibly 2 to 3 min 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 hrs till tender. Slice off the root end (abut 1/4") and squeeze soft onion out from skin. Great topping for seafood, steaks, and poultry, or possibly add in to pasta, omelettes, sandwiches etc.
- SPICY IDEAS: After pouring the extra virgin olive oil over the bulb of garlic, you may add in a sprig of fresh herbs such as parsley, rosemary, basil, oregano, or possibly spinkle with 1/4 tsp. of dry 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 possibly microwaved garlic 1 Tbsp. dry oregano or possibly 2 packed Tbsp. fresh chopped oregano 1/4 c. buttermilk 8 oz package cream cheese softened 4 oz Gorgonzola blue cheese (crumbled) Squeeze the garlic from the roasted cloves. Put all ingredients into a fod processor, blender or possibly use a hand mixer and blend till cream.
- Makes about 1-1/2 c.. Serve with crackers or possibly bread, or possibly stuff into celery stalks. GARLIC & MUSHROOM PASTA 4 c. marinara (Italian tomato sauce, homemade or possibly ready-made is fine) 1 medium onion, minced 1/2 lb. mushrooms, trimmed and minced 2 heads oven roasted or possibly microwaved garlic, squeezed from bulb, and set aside 1 lb. linguini or possibly spaghetti 1/2 tsp. each, fresh grnd pepper, oregano, basil and parsley 1 to 2 Tbsp. extra virgin olive oil Parmesan cheese, grated Saute/fry the onion in 1 Tbsp. oil till soft, add in the mushrooms and continue cooking for 5 min. Add in a little more oil if necessary. Add in onions, mushrooms and spices to the marinara and simmer on low for 20 min, and add in the garlic the last 5 min of cooking. Cook pasta as directed on package. Top with sauce and dust with freshly grated parmesan cheeese.
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