How To make Roasted Garlic Puree Dip
6 lg Heads fresh garlic
2 pk 8 oz. ea cream cheese
4 oz Blue cheese
3/4 c Milk
2 t Chopped fresh parsley
Remove outer convering on garlic. Do not peel or separate the cloves. Place each garlic head on a large square of heavy aluminum foil. Fold up the foil, so the cloves are completely wrapped. Bake for 1 hour at 350 degrees. Remove garlic from oven and cool for 10 minutes. Separate cloves and squeeze cloves to remove cooked garlic. Discard skins. In food processor, mix cheeses, milk and garlic until smooth. Place in serving dish. Sprinkle with parsley. Serve as a dip with crudites (mixed vegetables) for dipping. Makes 5 cups.
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Roasted Garlic Cloves & Garlic Puree
This is another must see video. Understanding how to roast garlic cloves as well as making and utilizing roasted garlic puree is an absolute requirement for any serious cook. This method and preparation brings yet another dimension to the use of garlic.
Best Oven Roasted Garlic Potatoes #shorts
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(Yes I say “Botatoes” instead of “Potatoes ????)
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Ingredients -
Roast at 400 F for 30Mins
Boil Potatoes for 10-20Min Until Tender
1 Lb Baby Yellow Potatoes (Yukon Gold)
2 Tsp Baking Soda
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Seasoning
1 Tsp Italian Seasoning
1 Tsp Oregano
1 1/2 Tsp Onion Powder
1 Tsp Smoked Paprika
1 Tbsp Garlic Pepper
2 Sprigs Rosemary
3 Cloves Crushed Garlic
2 Tbsp Olive Oil
——————————-
Garlic Butter Sauce
2 Minced Garlic
3 Tbsp Butter
1 Tsp Red Chili Flakes
1 Tsp Parsley
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Here is the recipe:
2 to 3 whole heads garlic
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup mayonnaise
1/3 cup fresh lemon juice
2 tablespoons grated Parmesan
1/2 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
Dash Worcestershire sauce
--Preheat the oven to 425 degrees F.
--Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper.
--Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
--In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined.
--Refrigerate to allow the flavors to meld together.
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Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and has his own line of sauces, seasoning and beef jerky sold across America.
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