Garlic Confit
Even if you hate garlic, this recipe might make you a convert. Slow cooking removes any sharp or spicy taste and transforms the garlic into something totally different, mellow and with tremendous depth of flavor. In a recipe, garlic confit cloves or oil add an underlying savory richness that compliments more assertive flavors. Think of it as the bass line to your favorite song. You don't necessarily hear it on its own, but when you listen to the tune without it, you know something is missing.
I always keep a container of garlic confit in the back of my fridge because I use it in just about everything. Try it in salad dressings and sauces, sauteeing or roasting vegetables or proteins and mariandes. Or just smear a few cloves on a piece of crusty bread for a satisfying snack.
Because of the cooking process, garlic confit will last in your fridge for up to a month. To save time, I think it is worth it here to spend a couple of extra dollars for pre-peeled garlic cloves. Though if you want a good trick for peeling garlic, check out Episode #17 (Beef and Broccoli Stir Fry).
[wpurp-searchable-recipe]Garlic Confit - - - [/wpurp-searchable-recipe]
- 1 cup Peeled Garlic Cloves ((About 3 heads of Garlic))
- 12 floz Extra Virgin Olive Oil
- 4 floz Neutral Vegetable Oil (Canola, Grapeseed, Avocado, etc) (Optional - I cut the EVOO with vegetable oil to prevent it from congeeling in the fridge. To omit, replace the vegetable oil with more olive oil.)
- 3-4 Sprigs of Fresh Thyme (Optional - Feel free to omit, substitute with a smaller quanity of rosemary or bay leaves (or both) or usea 1/2 tsp of dried thyme.)
- pinch Salt and Pepper
- Place all ingredients in a small pot over medium low heat.
- Heat until bubbling vigorously then reduce heat to low. Simmer 5 minutes then turn off the heat and cool completely to room temperature.
- Store in the refrigerator in an airtight container for up to 1 month.