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Old 09-05-2006, 04:40 PM   #21
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Keep the info coming.. I LOVE garlic, but here where I live it is so expensive. And I sure do notlike the preminced or prechopped kind. Only fresh will do.
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Old 09-05-2006, 04:43 PM   #22
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cliveb kindly PM'd this recipe to me over the weekend. I brought it to the Labor Day party we attended, but we left before it made it out of the fridge, so I can't say how delicious it tasted. It sure sounds wonderful.

Roasted Garlic Cheesecake:

25 Ritz crackers, rolled to crumbs (should be 1 1/2 C)
5 T melted butter
16 oz cream cheese, room temperature
2 eggs
3-4 fat cloves garlic, roasted and cooled, squeezed out
Pinch salt, white pepper, sugar
1/4 t each thyme, chopped parsley, rosemary
Heavy cream, if needed to thin (optional)
Serves 8-12, as an appetizer
Preheat oven to 325deg
Mix first two ingredients and pat firmly into bottom and 1/3 up the sides of a 9" springform pan.
Using blender or food processor, beat next six ingredients until very smooth and satiny. Pour into crust.
Bake 20 minutes. Turn off oven and leave pie in for another hour to cool.
Cover with foil and chill before serving.

Notes: I've made this in a 1/2 sheet pan, for squares.
Neufchatel cheese can be used, to lower the fat and calorie content. Actually tastes better to me...I think it's better for savory dishes.
I've tried using a beater and by hand, but the consistency just isn't right unless the mixture is beaten into submission with a higher powered motor.
The sugar is helpful to enhance the inherent sweetness of the roasted garlic. You can vary the herbs to your preference, but you need something that will stand up to the garlic flavor
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Old 09-05-2006, 04:46 PM   #23
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What kind of garlic is the best to buy. I found this web site with I believe must be zillions of kinds. I had thought that buy garlic was a pretty up straight thing, but boy was I wrong. What kind do the most of you recommend ?
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Old 09-05-2006, 04:58 PM   #24
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Quote:
Originally Posted by mudbug
cliveb kindly PM'd this recipe to me over the weekend. I brought it to the Labor Day party we attended, but we left before it made it out of the fridge, so I can't say how delicious it tasted. It sure sounds wonderful.

Roasted Garlic Cheesecake:

25 Ritz crackers, rolled to crumbs (should be 1 1/2 C)
5 T melted butter
16 oz cream cheese, room temperature
2 eggs
3-4 fat cloves garlic, roasted and cooled, squeezed out
Pinch salt, white pepper, sugar
1/4 t each thyme, chopped parsley, rosemary
Heavy cream, if needed to thin (optional)
Serves 8-12, as an appetizer
Preheat oven to 325deg
Mix first two ingredients and pat firmly into bottom and 1/3 up the sides of a 9" springform pan.
Using blender or food processor, beat next six ingredients until very smooth and satiny. Pour into crust.
Bake 20 minutes. Turn off oven and leave pie in for another hour to cool.
Cover with foil and chill before serving.

Notes: I've made this in a 1/2 sheet pan, for squares.
Neufchatel cheese can be used, to lower the fat and calorie content. Actually tastes better to me...I think it's better for savory dishes.
I've tried using a beater and by hand, but the consistency just isn't right unless the mixture is beaten into submission with a higher powered motor.
The sugar is helpful to enhance the inherent sweetness of the roasted garlic. You can vary the herbs to your preference, but you need something that will stand up to the garlic flavor
oh my gosh! you have GOT to be kidding me!!!!
garlic cheesecake. i'd have never thunk it!
that recipe seems like garlic heaven!
i will definately be making this one some time SOON!
and will let ya know how freakin' awesome it is!!!
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Old 09-05-2006, 05:02 PM   #25
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kinds of garlic

i dont know about the kinds of garlic. i have only noticed one kind in the grocery store...that one works for me. but i might look into the other kinds to see what's up with it. sounds interesting!
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Old 09-05-2006, 05:03 PM   #26
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jessicacarr, I know, I know! I'm thinking the barbarians at the party never even touched this little gem (lovely people, but mostly a chips and dips crowd) and I am determined to go rescue it this week.
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Old 09-05-2006, 05:09 PM   #27
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i've got a neufchatel cheese setting right now and as soon as it is done, i'm making this! Thanks cliveb and mudbug.
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Old 09-05-2006, 05:40 PM   #28
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Garlic

Try this web site you all might be surprised www.thegarlicstore.com
Quote:
Originally Posted by jessicacarr
i dont know about the kinds of garlic. i have only noticed one kind in the grocery store...that one works for me. but i might look into the other kinds to see what's up with it. sounds interesting!
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Old 09-05-2006, 05:40 PM   #29
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How about Chicken with 40 Cloves of Garlic?


* Exported from MasterCook *
Chicken w/40 Cloves of Garlic.
Recipe By :Bill
Serving Size : 4 Preparation Time :0:25
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 4 pound chicken, cut up -- rinsed and dried
3 tablespoons oil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 medium fresh parsley sprigs
1 medium fresh rosemary sprigs
1 medium fresh thyme sprig
1 large bay leaf
1 cup onions -- sl
40 cloves garlic -- unpeeled
1 cup celery -- chopped
1 cup chicken broth
french bread -- for accompaniment
Preheat the oven to 350F.

Rub the cavity and outside of the chicken with 1 Tbs of the oil, and season with the salt and pepper.

In a large Dutch oven or small roasting pan, heat the remaining 2 Tbs of oil. Add the chicken and cook, turning carefully to avoid tearing the skin, until golden brown on all sides, about 8 minutes. Remove from the heat and transfer the chicken to a large plate. Add about 20 garlic cloves, onion, celery, rosemary, thyme, bay leaf and parsley to the pan and cook, stirring, for 2 to 3 minutes. Return the chicken to the pan, tuck the remaining 20 garlic cloves in among the chicken and pour the broth over the top. Cover tightly with aluminum foil and then top with the lid to create an airtight seal. Bake for 1 to 1 1/2 hours without removing the cover (check doneness by cutting a piece after 1 hour and 10 minutes).

Remove the Dutch oven from the oven and transfer the chicken to a platter and let rest for 10 minutes. Place the pan juices, whole garlic cloves and herbs in a serving bowl and pass with the chicken platter and French bread. The garlic cloves will be mild, sweet and soft enough to spread over the bread.
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Old 09-05-2006, 11:30 PM   #30
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Quote:
Originally Posted by mudbug
jessicacarr, I know, I know! I'm thinking the barbarians at the party never even touched this little gem (lovely people, but mostly a chips and dips crowd) and I am determined to go rescue it this week.
i will ge glad to help...mail me a piece
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