Garlic Confit
Adds Flavor to Your Cooking
"If you get nothing else out of this book, you are going to thank me for this recipe. If you like Italian food -- if you like my food -- you will want to keep this confit on hand. You can keep it in the refrigerator for weeks, and the oil will add another level of flavor to Ladolemono or any of the vinaigrettes in this book. Always save the confit oil from any of my vegetable confits for another use, such as in a vinaigrette or for drizzling over a finished dish. If you have access to peeled garlic cloves, this confit makes itself."
-Michael Psilakis
Ingredients
Cooking Directions
Put the garlic cloves in a heavy, covered braising pan or Dutch oven. Add the bay leaf and thyme, a scant tablespoon kosher salt, and 15 or 20 black peppercorns. Barely cover with the oil.
Cover the pan and braise in a 300°F oven until the cloves are pale golden and very tender, about 1 hour to 1 hour and 15 minutes. Cool it to room temperature.
Transfer the garlic and all of the oil to a sterilized jar. Press a square of plastic wrap down directly onto the surface of the oil. Place another square of plastic over the rim of the jar and twist on the lid or secure with a rubber band. With every use, replace the square of plastic that touches the oil and use a perfectly clean fork or tongs each time to prevent cross-contamination from other surfaces in your kitchen. As long as the cloves and Garlic Purée,are covered with oil, they will last for at least 3 weeks in the refrigerator.
Courtesy Michael Psilakis
Food Styled by Karen Pickus
Recipe Summary
Main Ingredients: galic, olive oil, canola oil, bay leaf
Course: Sauces and marinades
