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Roasted Garlic Spread
Category: Dips, Sauces, Spreads
Serves:
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Ingredients:
6 medium-large whole head of garlic (3/4 lb.) 1/2 c. chopped fresh flat-leaf parsley 1/4 c. red wine vinegar 1/3 c. olive oil 1 T. soy sauce 1 t. Blackened Seasoning 1/2 t. hot pepper sauce
Directions:
Preheat oven to 225°. Separate 4 of the whole heads of garlic into cloves and peel away the outer papery skin. Place the heads root end down and cover with a heavy flat object and press down to split the heads into cloves. Flatten each clove with a chef’s knife and peel. Separate the remaining 2 heads into cloves (do not peel) and set aside. Arrange the peeled and crunched cloves in a pie dish or flat casserole. Stir in the remaining ingredients except the unpeeled cloves. Place dish in the oven and roast uncovered 3-1/2 to 4 hours checking every 15 minutes after 3 hours to prevent burning. Remove the dish and let cool. Meanwhile, boil some water in a 2-quart pot and and drop in the unpeeled garlic. Simmer 1 minute, remove from heat and run the garlic under cold water to stop the cooking. Peel the cloves and chop coarsely. Combine the roasted and blanched garlic mixtures and transfer to a food processor. Process in 2 or 3 very short bursts to chop the garlic without pureeing it. Scrape into a container and refrigerate overnight, then adjust the seasonings with Blackened Seasoning, vinegar, olive oil or hot pepper sauce as desired. Bring the spread to room temperature to serve.