Ok it’s true. I’m a nut for garlic confit.
I use it constantly.
I can’t help it.
It’s my most favorite discovery in years…well, other than Groom, but that’s a different story. Yes, I did blog about it last year, but the requests from readers and friends led me to make it the subject of its own post. It is most definitely post-worthy.
It’s quick, easy to make and the benefits are huge.
You get wonderful garlic oil that can go in salad dressings, or drizzled over home fries, brushed on grilled lamb chops…or even swirled through a bit of cream cheese (it was late and we were hungry!).
Not to mention soft sweet garlic cloves that mush beautifully in tomato sauce, or thrown artfully on a pizza, or stuffed in tomatoes topped with grated Manchego cheese and bread crumbs for a quick broiling to accompany roast chicken. I’ve swirled it into macaroni and cheese that is made by someone other than myself and has been known to be a lifesaver.
I could go on forever, but you need to get out and get a bag o’ garlic and start your own love affair with confit.
You’ll thank me for this over and over.
Inspired by A Chicken in Each Granny Cart (thank you again, Ann)
You’ll need 20 heads of garlic, separated into cloves, paper husks rubbed off with your fingers, last husk left on.
Put into 2 quart saucepan. Cover with extra virgin olive oil.
Set over medium low heat and bring to a good simmer. Remove from heat, cover and let sit for at least 30 minutes. Oil will be cooled and you can test a clove to be sure it’s soft. If not, you can put back on the stove, bring up to the simmer and repeat the process. Drain the garlic, reserving the oil. Take the cloves and squeeze them into a quart jar. When you’re through with this, pour the reserved garlic oil over the cloves in the jar, put the top on it and store in the refrigerator.
I usually call for “a good spoonful of garlic confit” in the recipes on Feeding Groom. At our house, it’s a soup spoon. You’ll get to where you know how much to use. You’ll be making this as much as I do before you know it!
One Year ago on Feeding Groom