INGREDIENTS

INSTRUCTIONS

NORMA WRENN
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 warm water. AFTER EACH
USE: Wash glazed surface of garlic roaster plate with warm soapy water and
rinse thoroughly. Wash dome with warm water only. (Avoid using soap on
unglazed porous surfaces as they might absorb a soapy taste.) Do not use
harsh abrasive cleaners, brushes or steel wool. NOT DISHWASHER SAVE. TO
OVEN ROAST GARLIC: 1. Soak terracotta dome in cold water for 15 minutes.
(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 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 tablespoon of olive oil on top of the bulb (optional). 5.
Cover with dome and starting in a cold oven, bake for 50 to 60 minutes at
325 degrees. 6. Serve the roasted garlic whole. Squeeze each clove and
spread soft garlic onto hot crusty french bread rounds or crispy crackers.
FOR MICROWAVE: Prepare garlic bulb and soak dome as directed above and cook
for 5 to 6 minutes on medium or 2 to 3 minutes 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 hours until tender. Slice
off the root end (abut 1/4") and squeeze soft onion out from skin. Great
topping for seafood, steaks, and poultry, or add to pasta, omelettes,
sandwiches etc.
SPICY IDEAS: After pouring the olive oil over the bulb of garlic, you may
add a sprig of fresh herbs such as parsley, rosemary, basil, oregano, or
spinkle with 1/4 teaspoon of dried 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 microwaved garlic 1
tablespoon dried oregano or 2 packed tablespoons fresh minced oregano 1/4
cup buttermilk 8 ounce package cream cheese softened 4 ounce Gorgonzola
blue cheese (crumbled) Squeeze the garlic from the roasted cloves. Put all
ingredients into a fod processor, blender or use a hand mixer and blend
until cream. Makes about 1-1/2 cups. Serve with crackers or bread, or stuff
into celery stalks. GARLIC & MUSHROOM PASTA 4 cups marinara (Italian tomato
sauce, homemade or ready-made is fine) 1 medium onion, chopped 1/2 pound
mushrooms, trimmed and chopped 2 heads oven roasted or microwaved garlic,
squeezed from bulb, and set aside 1 pound linguini or spaghetti 1/2
teaspoon each, fresh ground pepper, oregano, basil and parsley 1 to 2
tablespoons olive oil Parmesan cheese, grated Saute the onion in 1
tablespoon oil until soft, add the mushrooms and continue cooking for 5
minutes. Add a little more oil if necessary. Add onions, mushrooms and
spices to the marinara and simmer on low for 20 minutes, and add the garlic
the last 5 minutes of cooking. Cook pasta as directed on package. Top with
sauce and dust with freshly grated parmesan cheeese.
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb
12, 1998

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