Want to preserve some garlic and dare I say… make it better? Well, you can!
Confit: noun French Cookery.
duck or goose cooked in its own fat and preserved.
So the word confit has been co-opted and turned into things cooked in fat and preserved. Linguistics aside, slow cooking garlic in oil is pure magic.
With just a few simple ingredients you can preserve garlic, mellow it and use it in many, many ways.
- Use the oil alone for salad dressings or stir fry’s
- Mash and use the garlic, with a bit of the oil, as a drizzle over your favorite veggies
- Spread on toast with a bit of butter or in lieu of butter
- Use it on pizza
- Chop the garlic and toss on roasted or grilled vegetables
- Use it in sauces or soups
- Mash the garlic and use it in dips or add to other condiments
The uses are endless and the outcome always magical. With a quick wave of my garlic wand I’d like to transport you to Gigi’s kitchen where I will whip up a batch. Why don’t you follow along and learn this bewitching little magic trick, your friends and family will love you for it!
A delicious way to preserve and use garlic
- 3 cups peeled garlic cloves
- 1 dried bay leaf
- 8-10 sprigs fresh thyme
- 1 tbsp sea salt
- 1 1/2 tsp black peppercorns
- 1 cup sunflower or grapeseed
- 1 cup olive oil
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Preheat oven to 300°
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Put all the ingredients in a cast iron or heavy bottomed oven proof pot. Then pour the oils over it and cover.
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Place into the oven and cook until the garlic is a pale golden color. The cloves should be tender enough to smash with a fork. This should take about 50-60 minutes. Be sure to check on them as they are baking.
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Take out of oven and let the pot come to room temperature. I just place the pot on a wire rack and go about my day.
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Transfer the cloves and oil to a clean wide mouth jar.
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Refrigerate. This confit should keep for about 6 months.
Have you ever made a confit?
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I have to try it this way! Sounds like it would be good on just about anything!
True! I’ve been thinking about adding it to my next California dip. Not that that needs improving because it’s amazing on it’s own but the more garlic the better!