Real African Dishes: [MC-AllEthnic-Recipes] Roasted Garlic and Pepper Paste

Monday, February 28, 2011

[MC-AllEthnic-Recipes] Roasted Garlic and Pepper Paste - 6g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Roasted Garlic and Pepper Paste

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 whole heads of garlic
1/2 cup olive oil -- approximate
sea salt
1 1/2 teaspoons Aleppo crushed red pepper -- or red pepper flakes

Preheat the oven to 350F.

Cut about 3/4-inch off the top of each garlic head and pour about a
teaspoon of olive oil over the exposed flesh. Season with a little sea
salt, then wrap 2 or 3 heads together in aluminum foil. Bake in the oven
for 1 to 1 1/2 hours or until very soft.

Let cool a little, then open the foil and squeeze the garlic cloves from
their husks into a small bowl. Add the red pepper, stir well to mix, and
transfer to a jar, pressing well so that no air pockets are formed. Top
with olive oil and seal with the lid.

This will keep for 2 to 3 months in the refrigerator.

Makes 1 1/2 cups (24 one-tablespoon servings)

AuthorNote: whole heads of garlic roasted with [Favorite] are common in
recipe from Italy and the South of France. The garlic - which tuns into a
fragrant paste when roasted - is spread over the hot [Favorite], giving it
a great taste. But because garlic needs at least an hour to cook, it is
much more convenient to keep garlic paste on hand in the refrigerator than
to prepare it from scratch each time you want to use it.

Use this paste in sauces, salads, and marinades for [Favorites]. You can
also make garlic-pepper olive oil by adding 1 tablespoon of garlic paste
per cup of extra virgin olive oil. Let stand for two to three days,
shaking occasionally before using.

Cuisine:
"Mediterranean"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"1 1/2 cups"
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Per Serving (excluding unknown items): 65 Calories; 5g Fat (60.6% calories
from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 Fat.

Nutr. Assoc. : 903506 0 0 3002