Smith Berry Barn

olive oil

Roasted Elephant Garlic

December 10, 2017
Roasted Elephant Garlic
Print Recipe
Roasted garlic is larger and more mild than regular garlic. It's a delicious accompaniment to a fresh loaf of bread and is easy to tuck in the oven when roasting other meats and vegetables. If your oven temp needs to be higher or lower for whatever else you're roasting, simply extend or reduce the cooking time of the garlic. This is a very forgiving recipe.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
45 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
45 minutes
Roasted Elephant Garlic
Print Recipe
Roasted garlic is larger and more mild than regular garlic. It's a delicious accompaniment to a fresh loaf of bread and is easy to tuck in the oven when roasting other meats and vegetables. If your oven temp needs to be higher or lower for whatever else you're roasting, simply extend or reduce the cooking time of the garlic. This is a very forgiving recipe.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
45 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
45 minutes
Ingredients
  • 1 whole head of elephant garlic (do not peel)
  • 2 Tbs olive oil
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • kosher salt (to taste)
  • 1 loaf crusty french bread
Servings: servings
Instructions
To prepare:
  1. Preheat oven to 400 degrees.
  2. Place entire head of garlic in small baking dish or ramekin.
  3. Stuff fresh herb sprigs between garlic cloves to secure.
  4. Drizzle olive oil over top of garlic and herbs.
  5. Sprinkle with a couple of pinches of kosher salt.
To roast:
  1. Place a piece of aluminum foil under baking dish (large enough envelope entire dish and garlic). Bring four corners together and fold edges together to seal contents.
  2. Roast in oven for 45-55 minutes, depending on your oven. Check garlic for softness at approximately 45 minutes by piercing with a fork and add additional cooking time as needed. Garlic is ready when it is softened and spreadable.
To serve:
  1. Peel away aluminum foil and discard. Allow garlic to cool slightly and serve warm with crusty bread and a butter knife. Gently break into the skin with your knife and spread the roasted garlic directly on to the bread and enjoy!
Recipe Notes

Regular garlic can be roasted in the same manner, however you will want to slice the top off the head to expose the cloves.?? You may want to adjust your cooking time as the cloves are smaller and will roast more quickly.

Chicken Pesto Pasta

September 20, 2017
Chicken Pesto Pasta
Print Recipe
This is an easy, delicious pasta dish that can be made even easier if the chicken is pre-cooked. Simply grill a few extra chicken breasts when it's convenient and keep in fridge until ready to use.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Chicken Pesto Pasta
Print Recipe
This is an easy, delicious pasta dish that can be made even easier if the chicken is pre-cooked. Simply grill a few extra chicken breasts when it's convenient and keep in fridge until ready to use.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Ingredients
  • 3 chicken breasts (boneless, skinless)
  • 16 ounces penne pasta
  • 1-2 Tbsp olive oil
  • 2 handfuls fresh green beans
  • 1/2 pint cherry tomatoes
  • 1/2 cup basil pesto
  • 1/2 cup chicken broth
  • 1/2 cup half & half
  • salt & pepper (to taste)
  • Parmesan cheese (shredded as garnish)
Servings: servings
Instructions
To cook the chicken:
  1. Season the chicken breasts with salt and pepper and cook on an outdoor grill (for best flavor) or an indoor grill pan. This should take about 10-12 minutes, depending on your method. Just be sure the chicken is done all the way through and the juices run clear.
  2. Once cool enough to handle, cut the chicken into bite size pieces and set aside to keep warm until ready to use.
To prepare the pasta:
  1. While the chicken is cooking, start a large pot of salted water to boil for the pasta (this water will also be used to cook the beans).
  2. While the water is coming to a boil, rinse and prepare the veggies. Slice any large cherry tomatoes in half or quarters.
  3. Once the water has come to a boil, place the beans in the boiling water and blanch them for approximately 3-4 minutes. Once finished, use a slotted spoon to remove beans onto a cutting board and cut into 1" pieces.
  4. Drizzle 1-2 Tbsp olive oil into a saute pan on medium heat. Add beans and saute for approximately 5 minutes, or until they have started to become slightly golden brown on edges.
  5. Add sliced cherry tomatoes and saute for 1-2 minutes, until slightly softened.
  6. Add chicken pieces to veggie mixture and toss gently.
  7. Add chicken broth and pesto to veggie/chicken mixture and stir until evenly coated with sauce.
  8. Add half & half to sauce and incorporate. You may decide you need more or less half & half, depending upon your taste for creaminess.
To finish the pasta
  1. Season with salt and freshly ground pepper to taste. (S&P can be added to veggies while they are cooking)
  2. Top with freshly grated Parmesan cheese.
Recipe Notes

You can make this recipe your own by using whatever veggies or other ingredients you have on hand. We often use diced zucchini and summer squash, along with the beans. You may also add olives and/or artichoke hearts for more flavor. ??Have fun with this basic, adaptable recipe!

Fresh Basil Pesto

September 16, 2017
Fresh Basil Pesto
Print Recipe
Basil is sometimes difficult to grow in the Pacific Northwest, however we usually get a nice harvest in mid-late September and make large batches of this pesto to freeze for winter. See our notes below if you plan to freeze your pesto.
Servings Prep Time
1 cup 30 minutes
Servings Prep Time
1 cup 30 minutes
Fresh Basil Pesto
Print Recipe
Basil is sometimes difficult to grow in the Pacific Northwest, however we usually get a nice harvest in mid-late September and make large batches of this pesto to freeze for winter. See our notes below if you plan to freeze your pesto.
Servings Prep Time
1 cup 30 minutes
Servings Prep Time
1 cup 30 minutes
Ingredients
  • 4 cups (packed) fresh basil leaves (rinsed and patted dry)
  • 2-3 cloves garlic
  • 2 Tbsp pine nuts
  • 1/2 cup Parmesan cheese (freshly grated)
  • 1/4 tsp salt
  • 1/2 cup olive oil
Servings: cup
Instructions
  1. Remove fresh basil leaves from main stems, rinse and pat dry.
  2. Place basil leaves in bowl of food processor, along with garlic cloves and pine nuts.
  3. Pulse all ingredients in food processor until finely chopped.
  4. Add Parmesan and salt and pulse again to lightly incorporate.
  5. Add olive oil to food processor and pulse until pesto is at the desired consistency.
Recipe Notes

A note about freezing: ??We often freeze our pesto for use during the winter months in everything from pasta sauce, pizza topping and hearty soups. ??Simply omit the Parmesan and proceed with the basic recipe, pour the pesto into flexible muffin tins or ice cube trays and pop into freezer bags once they are frozen. ??The frozen cubes of pesto can be defrosted or put right into hot sauces and allowed to defrost while cooking. ??We tend to omit the pine nuts, as well, to keep our pesto very basic and add the Parmesan and nuts only if desired once defrosted.