Will Clower Recipes

Granola Cereal

noreply@blogger.com (Will Clower) — Fri, 25 May 2012 14:48:00 +0000

This recipe was submitted by one of our participant's Erin Smith. Thanks a big bunch Erin!!

Ingredients

            3 1/2 cups rolled oats
            1 cup raw sliced almonds – no salt
            1 cup raw cashew pieces – no salt

            1/2 cup walnut pieces – no salt
            1/2 cup raw sunflower seeds – no salt
            1/2 cup raw pine nuts – no salt
            1/2 cup raw hulled sesame seeds (optional)
            2 teaspoons ground cinnamon
            1 1/2 teaspoons ground ginger
            1/2 teaspoon grated or ground nutmeg
            1/2 cup unsalted butter
            1/2 cup honey

2 tsp vanilla
1/2 teaspoon fine sea salt (if any of your other ingredients are salted then do not add)

*** OPTIONAL***

1/2 to 1 cup dried fruits

1 cup unsweetened shredded coconut

Directions

1. Place an oven rack in the lower-middle position and heat the oven to 250 degrees F.

2. Line a large rimmed rectangular baking sheet with parchment paper and set aside.

3. Place the oats, almonds, cashews, walnuts, seeds, dried fruits (if adding) and spices in a large mixing bowl and toss to combine.

4. Heat the butter and honey together in a small saucepan over low heat until the butter melts. Stir in sea salt and vanilla.

5. Remove from the heat. Pour the hot liquids over the dry ingredients and stir with a wooden spoon or rubber spatula until the dry ingredients are evenly moist.

6. Turn the granola onto the prepared pan and press firmly with a spatula to create an even layer, about 1/2 inch thick.

7. Bake until the granola is firm to the touch and a deep golden brown, about 1 hour and 15 minutes. (The granola will become crisper as it cools.)

8. Cool completely in the pan, then lift an edge of parchment and break the granola into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal).

9. Store in plastic bags or air tight container at room temperature. The granola will keep at the height of its texture and flavor for 2 weeks. Serve with dried or fresh fruit and milk or yogurt, or eat out of hand. Makes about 3 pounds.

Sausage Patties

noreply@blogger.com (Will Clower) — Mon, 21 May 2012 14:00:00 +0000

You’ll Need

1 pound lean ground pork
1 teaspoon minced garlic
¾ teaspoon thyme
¾ teaspoon fennel seeds
½ teaspoon salt
Cooking oil

Directions

In a bowl, combine pork, garlic, thyme, fennel seeds, and salt; mix until just combined.

Cover, refrigerate up to 24 hours.

Shape mixture into patties.

Lightly coat skillet with cooking oil.

Place skillet over moderate heat until it is hot.

Add patties to skillet.

Cook about 7 minutes on each side or until browned.

Spanish Rice

noreply@blogger.com (Will Clower) — Tue, 15 May 2012 21:21:00 +0000

Submitted by Ryan at Westinghouse. Thank you, Ryan!

You'll Need:

1 cup chicken broth
1 cup tomato sauce
6 slices bacon
2 onions, diced
1 cup uncooked white rice
2 tomatoes, diced
2 green bell peppers, diced
1/2 teaspoon chili powder
Salt and pepper to taste
1 (10 ounce) can sliced black olives, drained (optional)
1 (10 ounce) can whole kernel corn, drained (optional)

Directions:

In a small saucepan over medium heat, combine chicken broth and tomato sauce.

Bring to a boil while cooking the following:

In a large skillet over medium heat, cook bacon until evenly brown.

Chop bacon, and set aside, reserving a small portion of the bacon fat.

Add onion to skillet, and saute until tender.

Stir in rice, and cook until lightly browned, 3 to 5 minutes.

Pour in boiling chicken broth and tomato sauce.

Add diced tomatoes, green peppers, and chopped bacon.

Season with chili powder, salt, and pepper.

Cover, and simmer for 30 to 40 minutes.

Stir in black olives and corn.

FOOTNOTE
If you are going to double the recipe (I usually make a doubled recipe), use the same amount of bacon strips and oil, and keep to 1 can of olives and 1 can of corn, double all other ingredients.

Ginger, Lemon Scones

noreply@blogger.com (Will Clower) — Mon, 14 May 2012 23:16:00 +0000

You’ll Need:

2 C flour
1/4 C sugar
1 tsp. baking soda
1 tsp. cream of tartar
1/4 C crystallized ginger, finely chopped, (found in the spice section of store)
2 tsp grated lemon zest
1 C buttermilk
1 Tbsp vegetable oil
1 large egg
1 Tbsp water
1 Tbsp sugar

Directions:

Get the oven ready

Preheat oven to 350° F.

Add the dry ingredients

In a medium bowl, mix together flour, sugar, baking soda and cream of tartar.

Stir in ginger and lemon zest.

Combine buttermilk and oil.

Fold into dry ingredients until blended.

Turn the slightly sticky dough out onto a lightly floured board and form into a rectangle about ½ inch in thickness.

With a knife, cut each triangles about 4 inches tall (or so).

Reroll and cut the scraps, handling the dough as little as possible.

Place scones onto a baking sheet.

Blend water in w egg in a bowl, and then lightly paint the tops of the scones with the glaze.

Sprinkle scones with sugar.

Bake for 15 to 20 minutes, or until the tops are golden and firm to touch.

Serve warm.

Mediterranean Spread

noreply@blogger.com (Will Clower) — Fri, 11 May 2012 20:25:00 +0000

Submitted by Linda at Westinghouse. Thank you Linda!!

You’ll Need:

2 (12oz) jars roasted red peppers (drain and cut into strips
6oz. goat cheese, crumbled (or other white cheese)
1/2 cup pine nuts, lightly toasted
1 cup fresh basil, torn into strips (or dried equivalent)
4 Tbsp. olive oil
1 cup freshly grated parmesan cheese
chopped tomatoes
chopped black olives
French bread or crackers

Directions:

Preheat oven to 375 degrees.

Coat a 9" ceramic dish with cooking spray.

Layer red peppers, goat cheese, pine nuts and basil alternately.

Drizzle with olive oil and then cover with parmesan cheese.

Bake for 10 to 15 minutes.

Top with tomatoes and olives.

Serve with French bread or crackers. Enjoy!

Italian White Beans

noreply@blogger.com (Will Clower) — Wed, 09 May 2012 13:00:00 +0000

Ingredients

2 cups cooked great northern beans
½ cup chopped, drained, marinated sun-dried tomatoes
¼ cup sliced ripe olives
1 Tablespoon chopped fresh basil, or 1 teaspoon dried
1 Tablespoon olive oil
1 clove garlic, crushed

Directions
Add cooked beans to a pot and stir in the remaining ingredients.
Cook and stir until mixture is hot.

Baked Potato Patties

noreply@blogger.com (Will Clower) — Tue, 08 May 2012 13:00:00 +0000

You’ll Need
· 6 medium potatoes scrubbed
· 2 Tablespoons onion; minced
· 1 Tablespoon fresh parsley, chopped
· 1/8 teaspoon freshly ground pepper
· Pinch of salt
· 2 Tablespoons whole wheat pastry flour or all-purpose flour

Directions

Preheat the oven to 375.
Shred the potatoes coarsely.
Mix with the onion, parsley, pepper, and flour.
Shape into patties and place on a nonstick baking sheet.
Bake for 30 minutes.
If you like, place the patties under the broiler during the last few minutes for browning.

Top with sour cream if you would like.

Baby Greens, Olives and Oranges

noreply@blogger.com (Will Clower) — Mon, 07 May 2012 15:52:00 +0000

This dish is just beautiful. The orange with the green makes for the visually appealing combination.

You’ll Need:

12 cups mesclun or other mild salad greens
3 Tbs olive oil
2 Tbs blood orange juice or regular orange juice
2 Tbs balsamic vinegar
8 thin slices red onion, separated into rings
2 cups blood orange and/or regular orange sections
2/3 cup mixed country olives or regular kalamata olives
1/8 tsp salt
1/8 tsp pepper

It’s a saladJust place greens in a large salad bowl.

For the dressingWhisk together olive oil, orange juice, and vinegar in a small mixing bowl.
Pour dressing over greens, gently tossing to mix.

To serveDivide mixture among eight salad plates.
Top with onions, orange sections, and olives.
Lightly sprinkle with salt and pepper.
Makes 8 servings.

Note
Be sure to add the blood orange sections just before serving.
Over mixing can cause their festive color to bleed into other ingredients.

French Onion Soup

noreply@blogger.com (Will Clower) — Fri, 04 May 2012 19:12:00 +0000

French Onion Soup just proves that there’s an elegant genius to creating something out of even the most mundane ingredients. With an onion, butter, flour, chicken stock, cheese, and toast, this rich delicious hot meal in a bowl emerges. Brilliant.

Tricks of the Trade

As in other matters of the skillet, time and flavor trade off. Leave the onions on medium heat and let them slowly sauté, to mellow the floury taste.

Likewise, after the stock goes in, allow the soup its full 40 minute covered cook time. You’ll appreciate the results in the end.

You’ll Need

1 medium sweet onion, thinly sliced
3 tablespoons unsalted butter
2 tablespoons flour
2 quarts chicken stock
2 tablespoons (about) Emmenthal or Swiss cheese per person
1 baguette toast round per person

In a skillet Sauté onion in butter over a gentle medium flame until it softens (a good 15 minutes). Sprinkle in 2 tablespoons of flour and stir for another 2 minutes.
Add in chicken stock. Bring to a boil, and then simmer with the lid on. Allow this mixture a chummy sort of bubbling for another 40 minutes.

As the soup comes along, grate the cheese, and then toast the bread (baguettes, not surprisingly, work best for this).

Simply ladle the broth into oven-safe bowls, top with the toast, and sprinkle with enough cheese to just cover the bread. Broil until the cheese wants to be golden and the soup bubbles up the side of the dish.

Play With Your Food!

There’s a lot you can do with this soup. Throw in some sliced mushrooms, or even the chicken meat, just after the flour addition. The smokiness of the mushroom and the heartiness of the chicken are truly delicious and make this soup its own meal.

Grilled Teriyaki Eggplant

noreply@blogger.com (Will Clower) — Thu, 03 May 2012 16:51:00 +0000

This recipe has been posted by request of a participant. We hope you all enjoy it.
Marinade

1/4 cup soy sauce
1/4 cup Sake
2 Tablespoon olive oil
2 Tablespoon sesame oil
3 Tablespoon light brown sugar
2 Tablespoon rice vinegar
2 garlic cloves, crushed or minced
1 teaspoon ginger root, freshly grated

Directions for Marinade

Combine all marinade ingredients in a small container. Mix well. Let stand while you prep the eggplants.

Eggplant

2 eggplants, (approx 1 pound each)
Salt
2 scallions, green parts only, thinly sliced
1/2 Red bell pepper, finely diced
1 tbsp. sesame seeds

Directions for Eggplants

Peel eggplants and cut into 1/2-inch-thick slices. Salt lightly and place in a colander for 30 minutes, then rinse and drain.

Prepare grill. Brush the eggplant slices generously on both sides with marinade. Grill slices until nicely browned and tender.

Cut into strips and place in a serving container. Stir in the scallions. Add enough additional marinade to moisten and flavor the eggplant to taste. Sprinkle with diced peppers and sesame seeds.

Open Faced Mushroom Brie Melt

noreply@blogger.com (Will Clower) — Wed, 02 May 2012 18:29:00 +0000

You’ll Need

2 Tablespoons olive oil
1 ½ cups assorted mushrooms of choice, finely chopped
1 teaspoon minced garlic
½ cup finely diced onion
1 Tablespoon red wine vinegar
1 Tablespoon water
Salt and pepper as needed
2 Tablespoons finely chopped parsley
4 slices country bread
4 slices brie cheese

Directions
Heat the oil in a skillet and add the mushrooms, garlic, onion, vinegar, water, salt and pepper.
Cover and cook 3 minutes.
Remove the cover and cook until mushrooms are tender, another 5 minutes.
Remove from the heat, transfer the mushrooms to a bowl and add the parsley.
Toast or grill the bread.

Preheat a broiler.

Place the bread on a baking sheet and top with mushrooms.

Lay a piece of cheese on top and place under the broiler until melted.
Serve immediately.

Baked Chicken with Tomato Sauce

noreply@blogger.com (Will Clower) — Tue, 01 May 2012 17:16:00 +0000

You’ll Need

4 chicken breast halves
4 cups chopped tomatoes
1 small onion chopped
2 Tablespoons tomato paste
½ red pepper, chopped
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon oregano
¼ teaspoon salt
2 garlic cloves, minced
¼ teaspoon crushed red pepper (optional)
Olive oil

Directions

Arrange the chicken in bottom of a oven-proof casserole dish that has been coated with olive oil.
Place tomatoes, onions, red peppers, tomato paste, basil, thyme, oregano, salt, garlic and crushed red pepper in a blender.
Process on medium speed until smooth.
Pour the sauce over the chicken.
Cover and bake at 350 F for 30 minutes.
Remove cover and continue baking for 10 minutes more.

Almond Tart

noreply@blogger.com (Will Clower) — Mon, 30 Apr 2012 09:00:00 +0000

You’ll Need

For the Pastry

· 1 ½ cups flour

· 4 egg yolks

· ½ teaspoon salt

· ½ cup sugar

· 1 teaspoon vanilla extract

· ¼ pound butter

For the Filling

· ¼ pound butter

· 1 cup chopped almonds

· ¾ cup ground almonds

· 2/3 cup sugar

· 3 eggs

· ¼ cup cornstarch

· ½ teaspoon baking powder

· A pinch of salt

Directions:

For the Pastry· Combine pastry ingredients by hand or in a food processor to form a soft dough. Do not overmix.

· Chill for 30 minutes.

· Roll out and line an 11-or-12-inch pie or tart pan.

· Prick the base and chill for 15-to-20 minutes.

· Preheat oven to 375F.

For the Filling· Heat 1/3 of the butter in a saute pan, add the chopped almonds and saute over medium heat until browned.

· Cool.

· Melt the remaining butter in a small saucepan.

· Cool.

· Mix the ground almonds and sugar in a bowl and add the eggs one by one, beating after each addition until the mixture is light and thick.

· Sift the corn starch with the baking powder and salt and fold into the almond mixture.

· Fold in the melted butter.

· Do not overmix.

· Pour the mixture into the tart shell and bake for 10-12 minutes or until the batter begins to set.

· Quickly scatter the chopped almonds over the top in one even layer.

· Return the tart to the oven and continue baking for 17-to-20 minutes or until the pastry is brown and the filling is firm.

Tortellini Soup

noreply@blogger.com (Will Clower) — Fri, 27 Apr 2012 17:51:00 +0000

You’ll Need:

1 Tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, crushed
1, 10 ounce package frozen chopped spinach
2, 14.5 ounces of chicken or vegetable broth
1, 14.5 ounce can of diced tomato or 1 fresh tomato, diced
1, 9 ounce package of cheese tortellini (or tortellini of choice)
½ Tablespoon dried basil
Pinch of crushed red pepper
Salt and Pepper to taste
Freshly grated parmesan or asiago (optional)

Directions:In a large pot heat olive oil over medium heat.

Add crushed red pepper to your liking and saute the onion and garlic.

Next add the spinach, tomato and broth.

Heat to boiling and then reduce heat to low.

Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness.

Season with the basil salt and pepper.

If you would like you can serve topped with some freshly grated parmesan, or asiago cheese.

Quick Beer Bread

noreply@blogger.com (Will Clower) — Wed, 25 Apr 2012 19:45:00 +0000

A participant requested a good beer bread recipe. This one is from the Joy of Cooking cookbook and takes no time at all to make. We hope you all enjoy it!

Position a rack in the lower third of the oven. Preheat the oven to 400. Grease an 8 ½ x 4 ½ inch (6-cup) loaf pan.

Whisk together in a large bowl:

1 cup whole-wheat flour
1 cup all-purpose flour
½ cup old-fashioned rolled oats
2 Tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt

Add:

1 ½ cups light or dark beer (but not stout), cold or at room temperature but not flat

Fold just until the dry ingredients are moistened. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center all the way to the bottom of the pan come out clean, 35 to 40 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

Spicy Eggplant Salad

noreply@blogger.com (Will Clower) — Tue, 24 Apr 2012 12:00:00 +0000

You’ll Need

3 medium eggplants
2 ½ teaspoons coarse salt
¼ cup olive oil
1 ½ cups tomato sauce
¼ teaspoon pepper
1 teaspoon red pepper flakes
2 teaspoons ground cinnamon
1 Tablespoon crushed dried mint

Directions

Slice the eggplants crosswise into 1 1/2 inch thick pieces.

Sprinkle them with 2 teaspoons of the salt and let stand for 15 minutes.

Then rinse eggplants under cold water and dry well.

Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 minutes.

Remove and put into a serving bowl.

Cool.

Put the tomato sauce, pepper, red pepper flakes, cinnamon, mint and remaining 1/2 teaspoon of salt, in a pan.

Simmer over low heat for 10 minutes, which is long enough to integrate the flavors.

Pour this over the eggplant; refrigerate until ready to use.

The salad can remain in the refrigerator for several days.

Serve cold or at room temperature.

Honey Broiled Sea Scallops

noreply@blogger.com (Will Clower) — Mon, 23 Apr 2012 17:40:00 +0000

This year give the gift of your time and creativity. Become an artist of the kitchen and wine and dine your loved one to a nicely planned and coursed out meal.

You’ll Need

3 Tablespoons lime juice
1 Tablespoon olive oil
1 Tablespoon honey
1 pound sea scallops
1 Tablespoon soy sauce
¼ teaspoon ginger
2 Tablespoons toasted sesame seeds

Directions

Combine lime juice, oil, honey, soy sauce, and ginger.

Add scallops and toss to coat.

Cover and refrigerate 1 hour, stirring occasionally.

Remove scallops from marinade, reserving marinade.

Thread scallops evenly on 4 skewers.

Place skewers on shallow baking pan that has been sprayed with a non-stick coating.

Broil 4-6 inches from source of heat 2-3 minutes.

Turn and baste with reserved marinade and continue cooking 2-3 minutes or until opaque throughout.

Place sesame seeds on wax paper and roll each skewer over the seeds to evenly coat scallops.

Serve immediately.

Mexican Style Pinto Beans

noreply@blogger.com (Will Clower) — Fri, 20 Apr 2012 12:00:00 +0000

You’ll Need

4 slices of bacon
3 jalapeno chilies, stems and seeds removed and diced
1 small onion, diced
4 cups cooked pinto beans along with the juice
1 large tomato, chopped
¼ teaspoon garlic powder
Freshly ground black pepper
Salt to taste
2 Tablespoons chopped cilantro

Directions

In a pot, saute the bacon, jalapenos, and onion until well browned.

Add the beans, tomato, and spices.

Bring to a boil, add the cilantro, reduce the heat and simmer for 15 minutes.

Marinated Mushrooms

noreply@blogger.com (Will Clower) — Thu, 19 Apr 2012 14:00:00 +0000

You’ll Need:

1 pounds fresh mushrooms
¼ cup lemon juice
½ cup olive oil
2 green onions with tops, thinly sliced
¼ cup chopped fresh parsley
1 clove garlic, finely chopped
¾ teaspoon salt
¼ teaspoon freshly ground pepper

Directions:
Cut mushrooms into 1/8-inch slices.
Mix mushroom slices and lemon juice in large bowl (glass or plastic).

Stir in oil, onions, 1/4 cup parsley, the garlic, slat, and pepper.
Toss; cover and refrigerate at least 3 hours, stirring occasionally.

Just before serving, remove from mixing bowl to serving bowl, using slotted spoon.
Sprinkle with paprika.

Garnish with parsley sprigs.

Chicken Breast with Cream Sauce

noreply@blogger.com (Will Clower) — Wed, 18 Apr 2012 12:00:00 +0000

You’ll Need
· 12 ounces chicken breast filet
· 12 ounces mushrooms
· 12 ounces green pepper
· 5 ½ ounces cream
· Olive oil
· Pepper
· Paprika
· Salt
· Cooked rice

Directions
· Cut chicken in slices (half finger-size), salt and pepper it.
· Cut mushrooms in fine slices and fry.
· When half-done add chicken and pepper.
· When chicken is done add cream while stirring.
· Add salt and paprika to taste.
· Let cook for at least 3 min.
· Serve with rice.

Dark Chocolate, Walnut Brownies

noreply@blogger.com (Will Clower) — Tue, 17 Apr 2012 16:28:00 +0000

How about a dessert for that Labor Day Cookout? Brownies it is! This recipe tastes wonderful with a tiny bit of vanilla ice cream.

You’ll Need

1 1/2 cups sugar
¼ cup cocoa
½ chopped walnuts
1 ½ teaspoons finely ground coffee
1 cup flour
¾ teaspoon baking powder
½ teaspoon salt
¼ cup chopped bittersweet chocolate
3 eggs, slightly beaten
½ cup melted butter

Directions

In a small bowl mix flour, baking powder, and salt.
In medium size bowl mix butter, and eggs.
Add all other ingredients and flour mixture. Mix until well blended.
Spread batter in a well greased 13X9 inch pan.
Bake at 350 for 30 minutes or until a wooden pick comes out clean.
Cut when cooled.

Basil Carrots

noreply@blogger.com (Will Clower) — Mon, 16 Apr 2012 12:00:00 +0000

You’ll Need

6 medium carrots
1 Tablespoon butter, melted
¼ teaspoon salt
¼ teaspoon dried basil or 1/4 Tablespoon fresh, chopped

Directions

Slice carrots into half inch slices.
Simmer, covered, in salted water until tender, about 10 to 15 minutes; drain.
Combine remaining ingredients, toss with carrots.

Garlic Collard Greens

noreply@blogger.com (Will Clower) — Fri, 13 Apr 2012 12:00:00 +0000

You’ll Need

2 pounds collard greens, trimmed, washed and cut into 1 inch slices
¼ cup sliced fresh garlic
½ cup vegetable oil
½ teaspoon salt
Black pepper to taste
Tabasco sauce

Directions
In a large pot, boil the collards until very tender.
Drain cooked greens thoroughly in a large strainer or colander.
Heat the oil in a skillet or the pot that was used to cook the collards.
Add the garlic and cook, stirring constantly, until garlic is nicely browned and crisped.
Add drained collards, season with salt and pepper, and a few dashes of Tabasco.
Mix together thoroughly.
This dish goes nicely with black-eyed peas, rice and cornbread.

Rissoto Cakes

noreply@blogger.com (Will Clower) — Thu, 12 Apr 2012 12:00:00 +0000

You’ll Need

4 ½ cups chicken stock
6 Tablespoons butter
1 medium onion, finely chopped
1 ½ cups Arborio rice
1 cup dry white wine
½ cup freshly grated parmesan cheese
1 large egg, slightly beaten
½ cup all-purpose flour
2 Tablespoons olive oil

Directions

In a medium saucepan, bring the chicken stock to a simmer over moderate heat.

Butter a 9 X 13 inch glass baking dish.

Melt 4 Tablespoons of the butter in a large saucepan.

Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.

Add the rice and stir until coated with butter, 1 to 2 minutes.

Raise the heat to moderately high and pour in the wine.

Cook, stirring, until almost all the wine is absorbed, about 4 minutes.

Add about 1 cup of the simmering stock (enough to just cover the rice) and cook, stirring constantly, until the stock is absorbed.

Continue adding stock, about 1 cup at a time; stir constantly until the stock is absorbed before adding more.

The rice is done when it is just cooked through and lightly bound with creamy liquid, after about 15 minutes.

Remove from the heat and stir in the Parmesan cheese.

Let cool slightly, then stir in the egg.

Spread the risotto evenly in the prepared baking dish.

Cover and refrigerate until very firm, at least 4 hours or overnight.

Cut the risotto into 16 even squares.

Shape each square into a disk, about 2 1/2" in diameter and 1/2" thick.

Coat the disks with flour and refrigerate on a baking sheet until firm, about 20 minutes.

In a skillet, melt 1 Tablespoon of the butter in 1 Tablespoon of the olive oil.

Add 8 of the cakes to the skillet and cook over moderately high heat, turning once, until browned and warmed through, about 3 minutes per side.

Transfer the cakes to a warm serving platter, cover and keep warm in a low oven.

Wipe out the pan and repeat with the remaining butter, oil, and risotto cakes.

The risotto cakes can be prepared up to 1 day ahead.

To serve, warm them in a 450 degree oven for about 10 minutes, or until heated through.

Roasted Garlic

noreply@blogger.com (Will Clower) — Wed, 11 Apr 2012 12:00:00 +0000

People really enjoy this appetizer when dining at a restaurant but never realize how easy it is to make it.

You'll Need

Garlic bulbs (as many as you would like)
Olive oil (at least one Tablespoon per bulb)
Parsley to garnish
Bread or crackers to spread garlic on to

Directions

Preheat oven to 375 F
Take a whole garlic bulb and pull off the excess first outer layer and leave the garlic bulb in tact. Next cut off approximately ¼ of an inch of the garlic stem portions (the pointy ends). You now should have a whole bulb of garlic still in tact with the top stem cut off enough to see the actual garlic cloves. Next place the bulb in a baking dish and drizzle with olive oil. Let the olive oil seep into the garlic cloves and then repeat. Next cover and bake for 45 to 1 hour or until garlic cloves become soft.
Let cool a bit. Garnish with parsley. Then peel open and spread garlic on bread.