I’m taking a break from Sochi post (Part 1 and Part 2) to talk about amazing food. Amazing food and Russia are not two words you usually put in the same sentence, unless you like pickled cabbage and mystery meat. Moving on…
Have you ever spent a ton of money on a new recipe only to be disappointed?
I spend a lot of money on fresh herbs for new recipes. If only I had a small garden I could probably save myself about 50 bucks a month. Sadly I do not. (Spring 2014 project, window herb box!) This roasted garlic glaze is the type of recipe that will cost you little to nothing. A bulb of garlic in NYC cost about $1.50 everything else in this recipe are general pantry items. You can even use an old bottle of white wine or none at all, juts sub in extra broth.
I could spend an hour and a half on a recipe that requires lots of steps or I could make this oldie but goodie recipe. This roasted garlic glaze is perfect on a weeknight when you just want a good comforting meal! Roasted garlic with bits of crispy deglazed crunch and a bit of salty vegetable broth? If you are making this meal for 4 or more you can just double the recipe. If you like lots of garlic use two heads of garlic instead of one.
The best part is that you can make this glaze ahead of time and add to anything right before you serve it. I sometimes go very simple and add it to vegetables as a dipping sauce. For todays recipe I pan seared some tofu with a little bit of canola oil spray. Yum.
Grab your dutch oven and let’s get to work!
- 1-2 Large Heads of Garlic (Bulbs broken apart but leave the skin on)
- 1 Tablespoon Olive Oil
- 1.5 Tablespoons Flour
- .5 Cup Vegetable Broth
- 1 Cup Vegetable Broth
- .5 Cup of Dry White Wine (can be old wine)
- Turn oven to 400 degrees.
- Heat the olive oil in your dutch oven on medium heat. Add in the garlic cloves and toast for about 5 minutes until you get that light brown color.
- Toss in the flour and coat the garlic with it. It will collect most of the moisture in the pan. The bottom of the pan will start to brown and burn a bit but thats ok there is lots of flavor in there! This should only take a minute or two.
- Pour in half a cup of vegetable broth to stop the browning process and provide the liquid for the slow roasting.
- Turn off the stove, cover with lid and transfer to the oven. Let roast covered for 40 minutes.
- Remove the pot from the oven and return to stove top heating to a medium/high heat. Deglaze the pot with half a cup of white wine. Stir the wine until it reduces, this shouldn't take too long really you are just collecting the browned bits on the bottom of the pan.
- Once the white wine has been reduced pour in the rest of the vegetable broth. Heat until it starts to bubble and thicken.
- If the garlic bulbs have not completely melted out of their skin use the back of a wooden spoon to press the garlic from their skins. You can either avoid the skins when you spoon out the sauce or just forget they are there like I do and eat them anyways.
It may not be beautiful but no one if your house will complain when you serve this glaze.
What is your go to no fail recipe?