Archive for November 22nd, 2010

Unrecipe of the Week / Thanksgiving Edition

November 22, 2010

Here is a delicious paste of roasted garlic and fresh rosemary to rub under the skin of the turkey or added to the gravy for a rich, vibrant flavor.

Trim the ends off of 6 full heads of garlic and drizzle them with olive oil. Roast in a 350 degree oven in a glass dish covered with foil for about 1 ½ hours, or until the garlic is soft but not yet brown.
Cool, and squeeze the cloves to remove the garlic from the peel.

Place them in the food processor and add ½ stick of butter, 2 tablespoons of fresh rosemary 2 tablespoons of Dijon mustard, and a liberal amount of salt and pepper. Process until it becomes a semi-smooth paste. Cover and chill until ready to use.

I tuck a little under the skin of the turkey, and rub some all over the bird before roasting. I also reserve some for the gravy. Yum!


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