Tag: garlic

10 Excuses to Eat Roasted Garlic — Fall Fest

by in Recipes, October 16th, 2014

Roasted Garlic Mashed PotatoesIf you perk up at the mere mention of roasted garlic when reading a menu, you are not alone. Roasting fresh garlic tames its sharp bite, leaving behind cloves that are soft, golden and aromatic. Learn how to roast garlic at home, and see the ways that this rousing flavor can be incorporated into your favorite dishes:

1. Mashed Potatoes: Whether it’s a part of your imminent Thanksgiving menu or served up on a weeknight, Ree Drummond’s ultra-creamy Roasted Garlic Mashed Potatoes (pictured above) uses a whopping minimum of three whole heads of garlic.

2. Chicken: Serve Melissa d’Arabian’s Roasted Garlic Clove Chicken with bread to mop up the sauce and spread the softened garlic. She opts for chicken thighs, which are extra-juicy and flavorful.

3. Chili: For a fast dose of garlicky flavor, Melissa quick-roasts cloves in the microwave. Her recipe White Chili with Quick-Roasted Garlic for Food Network Magazine comes with garlicky, spicy spoonfuls of chicken, navy beans and spinach.

4. Soup: Every spoonful of Guy Fieri’s Roasted Garlic Soup with Asiago Crostini centers around our favorite ingredient. It uses six whole heads of garlic, and gets a velvety smoothness from heavy cream.

5. Bread:  After roasting whole garlic cloves in the oven until soft, squeeze the garlic out of its skin onto crusty, grilled bread for Roasted Garlic Bruschetta.

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Grate Your Garlic

by in Food Network Magazine, June 18th, 2013

grated garlicHot Tips From Food Network Kitchens’ Katherine Alford:

If you’re using raw garlic in a dish, grate the cloves on a fine grater. It’s much faster than mincing, and you’ll end up with a mix of garlic juice and tiny bits of the clove that distribute evenly in salsas, dressings and other uncooked dishes. Best of all, you won’t have to worry about biting into a big chunk.

(Photograph by Julia Cawley/Studio D)

Peel Garlic in a Flash

by in Food Network Magazine, November 20th, 2012

garlic

Hot Tips From Food Network Kitchens’ Katherine Alford:

Smashing whole garlic cloves is the best way to peel them: Place the cloves on a cutting board, hold the flat side of a chef’s knife on top and give it a firm whack with the heel of your other hand. Use just enough force to split the skin and crack open the cloves; if you pulverize the garlic with a heavy-handed thud, it will be harder to peel.

(Photograph by Lara Robby/Studio D)

Everyday Garlic Chicken Greats

by in View All Posts, September 8th, 2010

garlic chicken
Summer FestWe’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

A few cloves (or heads!) of garlic are great for livening up plain chicken dinners. For an explosion of garlicky flavor, add these favorite weeknight wonders to your repertoire.

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