Wednesday, April 6, 2011

Liquid Gold

Liquid Gold
OBJ: TCW be able to make a dipping oil that makes you regret ever eating bread without it

1 Cup extra virgin olive oil, plus 3 TBS
1 whole head of garlic
¼ C fresh basil, sliced thin
2 TBS freshly grated parmesan cheese
2 TBS fresh ground pepper
4 tsp kosher salt

1.      Preheat oven to 450 degrees
2.      Cut the top off the head off garlic leaving skin on
3.      Place garlic on top of a large, 11 x 16, piece of aluminum foil and drizzle with 3 TBS of oil, 1 TBS pepper, and 2 tsp salt
4.      Wrap garlic up in foil, leaving room inside foil for garlic to “steam roast”
5.      Roast for 40 minutes, take out of oven and let cool in foil for about 20 minutes
6.      In a shallow bowl, add the 1 Cup olive oil, basil, parmesan cheese, 1 TBS pepper, 2 tsp salt
7.      Squeeze out all of the garlic from each clove into the mixture above, mix well, being sure to break up the garlic
8.      Serve with crusty bread

** You can always add more olive oil if the dish is running low when serving to guestJ Also, this can easily be doubled or tripled if need be!**

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