Roasted Garlic Dressing
from Moosewood Restaurant Cooks at Home
Jordan and Mary made us 8 people strong - the biggest crowd we've had in a while. Whee!
10-12 garlic cloves, unpeeled
1 C olive oil (the recipe says not to use extra-virgin, but I did anyway)
1/3 C Balsamic Vinegar
1/3 C Water
1t salt
1/4 t ground black pepper
1T dijon mustard
In an unoiled heavy skillet, roast the unpeeled garlic cloves on medium heat, turning them occasionally. Cook the garlic for about 10-15 minutes, until it is soft and covered in dark spots. To test for doneness, press a garlic clove with a spoon. When you see small bubbles of juice bursting through the skin, remove the garlic.
Peel the garlic when its cool enough not to make you keep dropping them from the heat. In a blender, puree the garlic with the rest of the ingredients until smooth. Will keep in fridge for several weeks.
from Moosewood Restaurant Cooks at Home
Jordan and Mary made us 8 people strong - the biggest crowd we've had in a while. Whee!
10-12 garlic cloves, unpeeled
1 C olive oil (the recipe says not to use extra-virgin, but I did anyway)
1/3 C Balsamic Vinegar
1/3 C Water
1t salt
1/4 t ground black pepper
1T dijon mustard
In an unoiled heavy skillet, roast the unpeeled garlic cloves on medium heat, turning them occasionally. Cook the garlic for about 10-15 minutes, until it is soft and covered in dark spots. To test for doneness, press a garlic clove with a spoon. When you see small bubbles of juice bursting through the skin, remove the garlic.
Peel the garlic when its cool enough not to make you keep dropping them from the heat. In a blender, puree the garlic with the rest of the ingredients until smooth. Will keep in fridge for several weeks.
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