* Exported from MasterCook *
Roasted Garlic Sauce
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 slice good-quality white bread -- thick slice, crusts removed, soaked in water and squeezed dry (about 1/2 cup)
1/2 cup freshly mashed potatoes
3 tablespoons Roasted Garlic and Pepper Paste -- (see below)
2/3 cup nuts -- mixed chopped walnuts and lightly toasted pine nuts
1/3 cup lemon juice -- to 1/2 cup
1/2 cup olive oil
salt and freshly ground pepper -- to taste
Place the bread, potatoes, Roasted Garlic and Pepper Paste, and nuts in
the bowl of a food processor. Pour in 3 tablespoons lemon juice and
process until the mixture is smooth. Add the olive oil and taste. Adjust
the seasonings with more lemon juice, salt, and freshly ground black
pepper.
Sauce will keep for up to 2 weeks in the refrigerator.
Makes about 2 1/2 cups
AuthorNote: made with roasted garlic and pepper paste, this is a mild
version of Greek skordalia and Middle Eastern tarator, both of which are
traditionally prepared with stronger raw garlic. Even people who day the
don't like garlic have liked this sauce.
Serve this sauce with crudites or as a sauce with sauteed, steamed or
grilled [cFavorites} or vegetables. It is especially good with beets and
steamed potatoes.
Roasted Garlic and Pepper Paste
10 whole heads of garlic
1/2 cup olive oil, approximate
sea salt
1 1/2 teaspoons Aleppo crushed red pepper, or red pepper flakes
Preheat the oven to 350F.
Cut about 3/4-inch off the top of each garlic head and pour about a
teaspoon of olive oil over the exposed flesh. Season with a little sea
salt, then wrap 2 or 3 heads together in aluminum foil. Bake in the oven
for 1 to 1 1/2 hours or until very soft.
Let cool a little, then open the foil and squeeze the garlic cloves from
their husks into a small bowl. Add the red pepper, stir well to mix, and
transfer to a jar, pressing well so that no air pockets are formed. Top
with olive oil and seal with the lid.
This will keep for 2 to 3 months in the refrigerator.
Makes 1 1/2 cups
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"2 1/2 cups"
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Per Serving (excluding unknown items): 156 Calories; 16g Fat (89.3%
calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Fruit; 3 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
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