testedrecipes

How To Roast Garlic - Delicious, Nutty, Buttery Love!

Roasting garlic gives it extra depths, imparts extra buttery, nutty flavor, and perfumes the air with extra mouth-watering scent trails.  There used to be an amazing garlic place I couldn’t get enough of in Pike Place Market (Garlic Garden) which sold the most amazing whipped garlic they would call Lebanese Breeze.  I would go through a tub in a week! 

When I miss them (especially on cloudy days like this one) I make roasted garlic and pack my nose with the sweet, savory, pungent aroma of the amazing vegetable.  Eating roasted garlic also won’t give you as bad breath as raw garlic will, since roasting breaks down some of those complex compounds that lend pungency to raw garlic.

Obviously, garlic has been having a love affair with my and the world’s senses of smell and taste for quite some time now.  It’s so simple, and is amazing:

1.  To snack on with toast or pita

2.  Stirred into mashed potatoes, couscous, or a sauce

3.  Tossed in with pasta and parmesan

4.  Spread on a garlic bread, bruschetta, or pizza after blind-baking the crust and before topping

5.  Blended in with homemade hummus or other savory dip

The possibilities are practically endless.  But garlic purists will sometimes just eat it all by itself ;)  

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Cozy, Buttered Onion Dinner Rolls Constructed For The Purpose of Mopping Up Stew

Autumn is perfect stew weather.  What’s better to ensure one gets every last bit of saucy goodness out of one’s bowl than crusty bread?  Julia Child also suggests boiled, buttered potatoes or noodles.  But cold weather is coming, and I longed for the sweet smell of fresh bread baking!  Here’s a recipe for simple, cozy onion rolls.  Always make a double batch if you can, and freeze them on a greased pan to pluck off when frozen and store in a large plastic bag for other days that call for bread.

Ingredients:
3 teaspoons active dry yeast
3 tablespoons water
pinch each of brown & white sugar
3 cups flour 
1 ¼ teaspoons salt 
2 tablespoons sugar
1 tablespoon brown sugar 
6 tablespoons butter 
¼ cup nonfat dry milk 
1 cup water, lukewarm
¼ cup dehydrated onion

Put the 3 tablespoons of water in a mixing bowl (of a stand mixer if you have one) and stir in the pinches of sugars.  Sprinkle the yeast over the water-sugar solution and cover the bowl with a dish towel that has been dipped under hot water and wrung out.  Place in a warm place, covered, for 10 minutes.

Come back and uncover the yeast mixture and see if the yeast has bloomed - that is, plumped up foamily atop the water.  It looks kind of awesomely like a brain in my photo.  If it hasn’t, the water was too hot or too cold and it killed the yeast!  Throw it out and start over with lukewarm water.  If it has…

…add the rest of the ingredients.  

When it comes together, let it mix on medium speed for about 5 minutes, then add the dehydrated onion.  Scrape out all of the dough onto a breadboard and form into a ball.  

Grease the bowl with oil.  Slip the ball of dough into the bowl and turn it a few times, making sure it’s fully covered with oil.  Cover with the warm wrung-out dishtowel again for 1-2 hours or until about doubled in size.  Punch the dough down, and pull it out of the bowl.  

Knead it for 3-4 minutes with your bare hands until elastic.  Divide in half, then divide the pieces in half again, and again until you get the size of bread rolls or sandwich rolls you want.  

Make the lumps of dough into bread roll spheres by pinching each one together at one end, placing the pinched side down on the table, then quickly rotate your hand in a quick clockwise motion until each one is uniformly round and tight.  Watch my short video to see how to efficiently roll each one into a tight ball.  Place the rolls an equal distance from each other on a pan that is covered with a silpat or parchment paper.  Let the rolls rise for 1 hour in a warm place.

Brush the rolls lightly with vegetable oil.  Slash the top of each one in an X with a very sharp knife.  

Cook at 350 degrees Fahrenheit for 12 minutes, then rotate the pan in the oven back to front, then cook 12 minutes more.

Brush with melted butter for a soft crust, or spray rolls with water 2 minutes before taking out of the oven for a crispy crust.

Enjoy with stew if desired, like I did!  

I adore autumn.

7

Garlicky Herb-Marinated Crackly-Skinned Roast Chicken Stuffed With Lemon…cooked atop a bed of roasted vegetables while the skin gets crackly and said vegetables soak up the amazing meat jus…

= a meal indescribably delicious yet incredibly simple.

Ingredients:

1 lemon
2-3 tablespoons fresh herbs (I used oregano and rosemary)
4 cloves garlic
2 tablespoons lemon juice
2-3 tablespoons olive oil
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon pepper
1 whole chicken
5 carrots
3 russet potatoes
2 yellow onions
2 tablespoons oil
½ teaspoon salt
½ teaspoon pepper

Prick the lemon with a fork several times and plonk inside the chicken.

Chop fresh herbs. Mince garlic. Combine herbs, garlic, lemon juice, olive oil, smoked paprika, salt and pepper and rub all over the chicken. Marinate overnight in a plastic bag, turning a few times if possible.

Chop carrots into diagonals, potatoes into cubes and chop onions. Spread out together in a 9x13 inch roasting pan. Toss with the oil and salt and pepper.

Place the chicken breast-side down over the vegetables in a 425 degree oven for 15 minutes, then turn the oven down to 375 and cook for 15 more. Then turn the oven back up to 425, carefully flip the chicken with tongs so the chicken is breast-side up and cook for another 15 minutes. Turn the oven back down to 375 and cook for 15 more minutes, or until a thermometer inserted into the largest part of the breast reads 160 degrees.

When you take the chicken out of the oven at the end and the aromatic steam whooshes out, your sister and significant other will exclaim with delight. Let it rest for 15 minutes, and it will carry-over cook the remaining required 165 degrees. Makes the home smell delicious, a good way to use up fresh herbs, and you can use the chicken carcass to make your own chicken stock afterwards! Delicious. Carve into with gusto.

We ate it all between the three of us, but with two people you’d probably have enough meat to make chicken salad or sandwiches the next day.