Nothing beats some roasted garlic
01.01.70
I've been walking folks through the straightforward process for years. My favorite approach is to slice through each head about 1 inch down from the stem-end, then plop the heads, cut-sides down, in a puddle of olive oil before placing them in a moderately hot oven for 45 minutes or so — just until the bulbs give way to a gentle squeeze from the cook, which indicates that the cloves are soft and tender.
Then last spring, a handy, little appliance entered my kitchen that made things even more simple. The Roasted Garlic Express is a countertop, electric, garlic-and-vegetable roaster. It can handle up to three heads of garlic at a time, and they go from raw and robust to caramelized and creamy in only 27 minutes.
And the charming part? The machine even is shaped like a garlic head.
From a carbon-footprint perspective, this tea kettle-sized wonder uses a fraction of the electricity that a conventional oven consumes and is especially appreciated on days when I don't want to heat up the kitchen. And although the process of roasting garlic produces a heavenly atmosphere, on days when I'm not wanting to throw too many garlic aromas into the house, I plug it into the electrical outlet on my deck.
Source: Mail Tribune
Good Taste with Roger Tappen: Keep heat on food, not host
01.01.70
Planning and preparing larger meals for the holiday gathering season may be overwhelming. Here are some tips to take the heat off the host:
Have all ingredients on hand ahead of time. Shop early for side dish needs and buy all you need to avoid emergency shopping. Include beverages in your lists.
After shopping, look at the menu to decide where to start. Which recipes can be prepared ahead? What steps can be taken beforehand to save time the day of the meal?
Gravies and sauces can be prepared a day ahead and re-heated. Casseroles can be prepared for next-day baking. Dips and spreads often improve in flavor when made ahead. Salad dressings can be made in advance. Many desserts can be made a day or two in advance -- especially custard desserts such as flan, brulee, panna cotta and pudding.
Be sure on-hand items are in good condition. Is your baking powder two years old? Are there bugs in the flour? Are there enough ingredients in closed containers into which you can't
Source: Chambersburg Public Opinion