{"id":8302,"date":"2009-10-10T20:57:30","date_gmt":"2009-10-11T00:57:30","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=8302"},"modified":"2009-10-10T21:10:26","modified_gmt":"2009-10-11T01:10:26","slug":"roasted-garlic-cream-pasta%e3%83%ad%e3%83%bc%e3%82%b9%e3%83%88%e3%81%ab%e3%82%93%e3%81%ab%e3%81%8f%e3%81%ae%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0%e3%82%bd%e3%83%bc%e3%82%b9%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=8302&lang=en","title":{"rendered":"Roasted Garlic Cream Pasta
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\"IMG_8476\"<\/a><\/p>\n

Roasted Garlic Cream Pasta<\/strong>
\nDinner October 9, 2009<\/em><\/p>\n

I love garlic and I believe almost any dish tastes better with garlic. Now here is a dish where garlic is the main ingredient. How could it be not good?! It was absolutely delicious, and I loved it.<\/p>\n

Roasted Garlic Cream Sauce (Adapted from Epicurious’ Roasted Garlic Soup<\/a>: Place Unpeeled garlic in a baking pan. Sprinkle olive oil, salt, and pepper, and roast them in the oven. Saute roasted garlic (peeled) and sliced onion in small pot. Add water, chicken base, sugar, heavy cream and puree using hand mixer. Add chopped fresh thyme and cook until it thickens. Add butter, salt and pepper. Add a dash of lemon juice. <\/p>\n

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\"IMG_8488\"<\/a> <\/p>\n

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\n\u3053\u3046\u3059\u308b\u3068\u3001\u306b\u3093\u306b\u304f\u3001\u3073\u3063\u304f\u308a\u3059\u308b\u307b\u3069\u305f\u3063\u3077\u308a\u98df\u3079\u3089\u308c\u308b\u3002<\/p>\n

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\"IMG_8491\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Roasted Garlic Cream Pasta Dinner October 9, 2009 I love garlic and I believe almost any dish tastes better with garlic. Now here is a dish where garlic is the main ingredient. How could it be not good?! It was absolutely delicious, and I loved it. Roasted Garlic Cream Sauce (Adapted from Epicurious’ Roasted Garlic […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-8302","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8302","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8302"}],"version-history":[{"count":26,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8302\/revisions"}],"predecessor-version":[{"id":8358,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8302\/revisions\/8358"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8302"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}