emiley
- 19
Click For Summary
Discussion Overview
This thread discusses personal experiences and opinions regarding the Roasted Garlic Spread recipe, including tool preferences and suitability for demonstrations.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant, identifying as a consultant, suggests using a pastry blender instead of the Nylon Masher for mashing beans, stating it worked quickly and easily.
- Another participant shares that they found the Nylon Masher to work just fine for the recipe.
- One participant expresses that they would recommend the recipe for a show, highlighting its deliciousness and suggesting pairing it with pizzetta triangles.
- Another participant notes that the Roasted Garlic Spread is too involved for their personal style and prefers simpler recipes for demonstrations.
Areas of Agreement / Disagreement
Views differ on the effectiveness of the Nylon Masher, with some participants finding it inadequate while others had a positive experience. There is no clear consensus on the recipe's suitability for demonstrations.
Contextual Notes
Participants shared their individual experiences with the recipe and tool preferences, reflecting varied approaches to cooking and demonstrations.
Who May Find This Useful
Consultants looking for insights on the Roasted Garlic Spread recipe and tool usage may find this discussion relevant.
emiley
- 19
Yes on both counts!Hi Rita,
The recipe is delicious (if you like beans and garlic!) and I would make it for a show. I would pair it with the pizzetta triangles, which I would do first so they can cook and cool. The dip would be next. I would roast, cool, and peel all the garlic, and pre-press all but two or three of the cloves for time's sake before the show. Incidently, here's where you can show off those cute little prep bowls! Having your ingredients in the little bowls helps you look like a pro! The pizzetta triangles show more expensive items, and both recipes don't take long to make so time is not an issue. Both recipes together show lots of products and you can even cross sell these: woven selections basket (to put triangles in), or the simple additions large square platter, small bowl caddy, smooth edge can opener, can strainer, colander and bowl set, stainless steel mixing bowls (on sale in March!) measure all cup, and lemon & rosemary soap to get the garlic smell off your hands. Hope this helps. Happy Cooking!
The recipe is delicious (if you like beans and garlic!) and I would make it for a show. I would pair it with the pizzetta triangles, which I would do first so they can cook and cool. The dip would be next. I would roast, cool, and peel all the garlic, and pre-press all but two or three of the cloves for time's sake before the show. Incidently, here's where you can show off those cute little prep bowls! Having your ingredients in the little bowls helps you look like a pro! The pizzetta triangles show more expensive items, and both recipes don't take long to make so time is not an issue. Both recipes together show lots of products and you can even cross sell these: woven selections basket (to put triangles in), or the simple additions large square platter, small bowl caddy, smooth edge can opener, can strainer, colander and bowl set, stainless steel mixing bowls (on sale in March!) measure all cup, and lemon & rosemary soap to get the garlic smell off your hands. Hope this helps. Happy Cooking!
DebbieJ
- 10,849
I made this and the olive salad for our cluster meeting this week. I used the nylon masher and it worked just fine.
This is not a recipe I would ever do at shows. It's not my personal style. Too involved. I like to do recipes that I can just slap together. For the same reason I'll never ever demo the potstickers at a show again. I am making them tomorrow, but it's for a sip and dip so they will be mostly done ahead of time.
This is not a recipe I would ever do at shows. It's not my personal style. Too involved. I like to do recipes that I can just slap together. For the same reason I'll never ever demo the potstickers at a show again. I am making them tomorrow, but it's for a sip and dip so they will be mostly done ahead of time.
Frequently Asked Questions
What is the best way to prepare the garlic for the Roasted Garlic Spread?
The best way to prepare the garlic for the Roasted Garlic Spread is to use whole garlic bulbs. Cut off the top of the bulb to expose the individual cloves, drizzle with olive oil, and wrap in foil before roasting. This method enhances the sweetness and flavor of the garlic.
How long should I roast the garlic for the spread?
Roast the garlic for about 30-40 minutes at 400°F (200°C) until the cloves are soft and caramelized. Keep an eye on them to prevent burning, as oven temperatures can vary.
Can I use pre-peeled garlic for the Roasted Garlic Spread?
While you can use pre-peeled garlic, roasting whole bulbs yields a richer flavor. Pre-peeled garlic may not caramelize as well and could result in a less flavorful spread.
What are some variations I can try with the Roasted Garlic Spread?
You can add herbs like rosemary or thyme, mix in cream cheese for a creamier texture, or incorporate roasted red peppers for added flavor. Experimenting with different ingredients can create unique spreads!
How should I store the Roasted Garlic Spread?
Store the Roasted Garlic Spread in an airtight container in the refrigerator for up to one week. You can also freeze it in small portions for longer storage, allowing you to enjoy it later.
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