Garlic Confit
About the Recipe:
As an addition to Greek or Italian dishes, garlic confit can’t be beat. You can keep it in the refrigerator for weeks, and the oil will add another level of flavor to any vinaigrette. Try the garlic and some of its oil with dips and spreads, mashed potatoes, or pasta sauces. Or drain some of the cloves and puree and use as a substitute for butter to finish pan sauces.
Adapted from How to Roast a Lamb by Michael Psilakis
INGREDIENTS:
3 large heads of garlic, cloves separated and peeled
3 large thyme sprigs
1 fresh bay leaf
1 teaspoon Kosher salt
8-10 black peppercorns
About 1 cup blended oil (50% canola, 50% extra-virgin olive oil), as needed
PREPRATION:
Preheat the oven to 300°.
In a small enameled cast-iron casserole, place the garlic cloves, thyme sprigs, bay leaf and salt and pepper, and barely cover with the canola and extra virgin olive oils.
Transfer the casserole to the oven and braise for 50 minutes to an hour, until the garlic is pale golden and very tender.
Discard the herbs.
Transfer the garlic and its cooking oil to a clean, resealable jar and refrigerate for up to 3 weeks
Prep Time:
Cook Time:
60 min
10 min
Serves:
Type:
Meze
1-2 cups