Recipes: Garlic 'butter', Chicken roasted with a garlic head, Garlic shrimp soup

Updated: March 30, 2006 - 11:11 AM

GARLIC 'BUTTER'

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GARLIC 'BUTTER'

Makes a scant ¹/₂ cup.

• 2 heads of garlic

• 1 tbsp. olive, grapeseed or walnut oil

• 1 tbsp. lemon juice

• Pinch of salt and freshly ground black pepper

Directions

Preheat oven to 350 degrees. Rinse garlic and dry with paper towel. Remove most of the garlic's outer husk but leave unpeeled cloves intact in the bulbs. Wrap each bulb in foil, covering completely, and place in a small shallow pan or skillet. Bake for 1 hour or until bulbs are soft.

Remove garlic from oven and allow to cool to the touch. Separate garlic head into cloves. Squeeze cloves into a small bowl, discarding skins. When all the garlic has been removed from the skins, stir in oil, lemon juice, salt and black pepper. Beat the "butter" until smooth. Use as a spread on breads, or on vegetables, rice, potatoes, meat or fish.

Nutrition information for 1 tablespoon:

Calories 26 Fat 2 g Sodium 2 mg Saturated fat 0 g

Carbohydrates 3 g Calcium 14 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

Diabetic exchanges per serving: ½ fat.

CHICKEN ROASTED WITH A GARLIC HEAD

Serves 4 or 5.

• 1 whole chicken, 3¹/₄to 3¹/₂ lb.

• 1 lemon

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