This week, we have another awesome recipe from Encanterra® resident and author, Jules Meyer’s upcoming cook book. If you missed the last recipe she shared with us (Creamy Baked Brie w/ Toasted Almonds), get it here — It’s super tasty! Now we’re lucky to get to try Jules’s Roasted Garlic Recipe, along with a personal introduction from the author herself. Check it out below!

Roasted Garlic is mild, sweet and delicious! I love Roasted Garlic and always have some in my fridge so it’s ready for any recipe I may need it for. You can Roast Garlic many ways but I prefer to cook mine in the oven with a little olive oil, some dried herbs, and a little water to steam. I find the water helps the Garlic stay super plump and moist. The cloves easily pull up and out of its skin so it’s easy to use or spread. I made Roasted Garlic one night for a cocktail party and some of the guests had never had it before. They didn’t know Garlic could ever be so sweet and mild and spread like Butter. They were so surprised and loved it! Most recipes don’t add water to the pan but one time I added some water to the pan and I’ve made it this way ever since. I think this is what really makes it extra special. Of all the ways I have tried cooking Garlic this is my absolute favorite!

PREP TIME AND COOKING TIME

5 to 10 minutes to Prep 
50 Minutes to 1 hour to Bake plus 10-15 more Minutes to Brown 
Set oven to 425 Degrees
Garlic can be baked and kept in Tupperware with tight lid for up to 5 days in the fridge

INGREDIENTS

3 to 5 Large Garlic Bulbs– I always make extra to have on hand
1 to 2 Tbls Extra Virgin Olive Oil – enough to coat the top of each bulb 
Italian Seasoning or Dry Oregano – a pinch over the top of each bulb (Optional)
Water – 1⁄4 to 1⁄2 cup, just enough to cover the bottom of the pan to help steam the Garlic

STEPS

1. Get an Oven Proof Glass Pie Plate or an Aluminum Pan (I use a round aluminum pan which is what I prefer) but either works just fine. Also get a piece of Aluminum Foil big enough to cover the pan tightly around the edges.

2. Use a serrated knife to cut the Garlic in half. We will bake both halves.

3. Place the Halved Garlic Bulbs with the Raw Garlic exposed and facing up, in your oven proof pan.

4. Drizzle Olive Oil over the top of each Garlic Bulb just enough to coat. Sprinkle with Italian Seasoning or Dried Oregano *optional. *NOTE: The dry herbs are optional. I prefer to have a little bit of seasoning on them when serving as an appetizer but keep them plain when using for other recipes.

5. Now, put a small amount of Water (1/4th to 1⁄2 C) in the dish just enough to help Steam the Garlic and make it Extra Creamy and Soft in Texture. Start with 1/4th Cup and see how that sits. You don’t want too much just enough to coat the bottom of the baking dish.

6. Cover the dish tightly with Aluminum Foil and place in oven.

7. Set timer for 50 minutes. *NOTE: In my oven the Garlic takes 60 minutes almost every time and then I take the foil off and bake 10-15 more minutes to brown the Garlic. Depending on your oven it may already be brown and you won’t have to add any more time to it.

HOW DO I KNOW WHEN IT’S DONE?

At 50 minutes take a peek. Take the Garlic out of the oven and lift the edge of the foil without tearing. If some of the Garlic is raised and coming up and out of the skin it is done. Usually you will see some of the Garlic sticking to the top of the foil. You can also stick a fork into the Garlic to see how soft it is. It should be soft. *If some Garlic isn’t coming up and out of the skin then put in oven for 10 more minutes. You can also add a little more Water to the pan if it has all cooked out. After 60 minutes take the Foil off and bake 10-15 more minutes to add a little Golden Brown Color to the Garlic (as *noted omit this step if already golden brown)  When the Garlic is done cooking set it on a hot pad or a cool burner with the foil lightly tented until ready to serve. It will be Creamy, Spreadable and delicious! If putting straight into the fridge let it get to room temp before putting it into your Tupperware container.

SERVING AND PLATING HINTS 

I prefer to keep the Garlic Cloves in the Bulb then put on a platter with Freshly Baked Crostini and some type of Soft Creamy Cheese such as Alouette or Boursin along with some Grapes and Strawberries. I like the presentation when the Garlic is served in its whole form. You can also push the Garlic Cloves up and out of the Skin and put in a little dish and serve with Freshly Baked Crostini and Crackers. Guests can easily spread it on this way. Spread on Toasted Baguette with Butter and then slather some of my “Creamy Baked Brie with Toasted Almonds” all over it.

Natalie and Al love to share the holiday season with their friends and family. Each year, Natalie makes her famous Sherry Wine bundt cake and it’s always a hit! It’s extremely easy to make but will make each holiday gathering seem uniquely special.  

Sherry Wine Cake
1 pkg yellow cake mix (e.g, Duncan Hines)
1 pkg vanilla pudding mix
3/4 c. vegetable oil
2/3 c. sherry wine
1 teas. nutmeg
1 c. walnuts chopped fine

Preheat oven to 350 degrees.  Prepare the bundt pan. Mix the dry cake mix and the dry pudding. Add the vegetable oil, nutmeg and the Sherry. Beat on high to mix well. Add eggs, beating them into the mix one at a time. Add the nuts and beat. Pour the mix into the oiled and floured bundt pan. Bake at 350 degrees for 40-45 minutes. Let the cake cool completely. Sprinkle with powdered sugar. Enjoy!!!

Makes 2 (8 ½ “ x 4 1/2 “)
With their elegant tapering necks and firm texture, whole Bosc pears baked into this rustic loaf elevate its look and taste.

POACHED PEARS
5 (12 oz) bottles ginger beer*
2/3 cup granulated sugar
2 cinnamon sticks
8 cardamom pods
6 firm Bosc pears, peeled

In large Dutch oven, combine ginger beer, granulated sugar, cinnamon, and cardamom. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer until reduced by half, about 1 hour and10 minutes. Remove from heat, and let stand for 15 minutes. In a large bowl, place pears. Pour syrup over pears. Refrigerate for at least 12 hours.

CAKE
¾ cup unsalted butter, softened
1 ½ cups firmly packed light brown sugar
2 large eggs
½ cup unsulphured molasses
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
2 ½ teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon kosher salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon ground allspice
½ cup whole milk
½ cup sour cream
3 tbsp ginger sugar

1. Preheat oven to 325 degrees. Spray 2 (8 ½” x 4 ½”) loaf pans with baking spray with flour
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Stir in molasses and vanilla.
3. In a medium bowl, whisk together flour, ginger, baking powder, cinnamon, salt, nutmeg, cloves and allspice. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Spread batter evenly into prepared pans.
4. Strain pear mixture, discarding excess fluid. Place 3 pears, stems up, in each prepared pan. (Gently place pears ¼ “ into batter so pears do not sink to bottom.) Sprinkle with ginger sugar.
5. Bake for 10 minutes. Gently pull pears by stems to ensure they remain upright during remainder of baking time. Continue baking until a wooden pick inserted into center comes out clean, about 1 hour and 15 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pans for 15 minutes. Remove from pans, and let cool completely on wire racks.

Sherry has been making this recipe for her husband for almost 45 years. It’s a Betty Crocker favorite and comes from the cookbook they received as a wedding gift. Their cookbook is falling apart at the seams and their family loves gathering together for this meal. This recipe produces a thick and flavorful sauce that everyone loves!

2 pounds ground beef
1 medium onion, finely chopped (about 1/2 cup)
1 green pepper, finely chopped
2 cans tomato sauce
2 cans tomato paste
1 can pitted ripe olives, drained and sliced
2 packets of Italian style spaghetti sauce mix
3 cups water
1 tablespoon of sugar
1 teaspoon oregano leaves
2 cloves of garlic (crushed)
1 bay leaf, crumbled
16 ounces of Italian-style spaghetti

Cook and stir ground beef, onion and green pepper until meat is brown and onion is tender. Stir in remaining ingredients except spaghetti. Cover; simmer for 1.5 hours, stirring sauce occasionally. Cook spaghetti as directed.

The Culinary Club at Encanterra® was kind enough to share with us one of their favorite summertime recipes, served cold or at room temp, from The Barefoot Contessa. Yummy!

Roasted Shrimp and Orzo

Ingredients:
Kosher salt
Quality olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced

Directions:
Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes until the shrimp are cooked through. Don’t overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.