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Monday, August 3, 2009

[Healthy_Recipes_For_Diabetic_Friends] Baked Garlic Puree - 13g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Baked Garlic Puree

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 20%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 garlic heads
1 tablespoon olive oil

Peel the outside papery skin off the garlic heads. Create 3 or 4 packages of garlic by wrapping 4 or 5 heads together in aluminum foil.

Bake the garlic in a 325F oven until the cloves are soft, usually after about 1 hour.

Extract the puree from the cloves with a food mill or drum sieve or by pushing the cloves through a strainer with the back of a ladle.

To store the puree in the refrigerator, smooth the top with the back of a spoon and dribble over the olive oil. Cover with plastic wrap or seal in Mason jars. The puree darkens when exposed to air.

Makes 1 cup (16 one-tablespoon servings).

GARLIC:
When raw garlic cloves are crushed or chopped, a series of chemical reactions produces their familiar assertive aroma and flavor. By cooking garlic cloves whole, either peeled or unpeeled, these reactions are bypassed, and the resulting flavor is surprisingly mild.

The easiest and most flavorful method for preparing cooked garlic puree is to wrap four or five heads together in aluminum foil and roast them for about 1 hour, until they are soft. The pulp is then extracted with a food mill or drum sieve. If a paler puree is needed for finishing cream sauces, the unpeeled garlic cloves can be cooked in simmering water until they are soft. Some recipes suggest peeling the cloves and simmering them in several changes of water to attenuate their flavor. This usually is not necessary because, again, whole cooked cloves are quite mild.

Buy garlic with large cloves surrounded with white skin and preferably a little violet near the base. The best garlic is the freshly harvested spring garlic, which has large fresh-smelling cloves and is sticky to the touch. Do not confuse this with elephant garlic which also has large cloves but a peculiar taste; it should be avoided.

Garlic puree is delicious when served alone as a condiment to smear on grilled foods or on croutons. It should be well seasoned and is best when finished with extra virgin olive oil or a little heavy cream. It also goes well with Provencal herbs such as thyme, marjoram, or oregano.

Garlic puree can also be used to finish soups and sauces or to thicken roasted juices or braising liquids. It works especially well with full-flavored [favorite] dishes. One very direct method of using garlic puree for thickening roasting juices is to surround the roast [favorites] with unpeeled garlic cloves and strain them along with roasting juices through a sieve or food mill.

When garlic is pureed raw, it is so strong that it is used primarily as a flavoring for mayonnaise (aioli) or in conjunction with more mild purees such as potatoes. Raw garlic can also be worked to a paste with mortar and pestle or with the side of a knife and combined with finely chopped herbs, to sprinkle over sauteed vegetables. A 'persillade' is a classic mixture of raw garlic puree, chopped parsley, and sometimes breadcrumbs, but this mixture can be made with almost any full-flavored herb, such as thyme, marjoram, oregano, or lavender.

Garlic puree can be kept in jars, covered with a layer of olive oil, in the refrigerator.

Source:
"Sauces: Classical and Contemporary Sauce Making by James Peterson, John Wiley & Sons, 1998"
S(Formatted by Chupa Babi):
"Aug 2009"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 64 Calories; 1g Fat (13.3% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 2 1/2 Vegetable; 0 Fat.

Nutr. Assoc. : 0 0