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
Preheat oven to 300°
Put all the ingredients in a cast iron or heavy bottomed oven proof pot. Then pour the oils over it and cover.
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.
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.
Transfer the cloves and oil to a clean wide mouth jar.
Refrigerate. This confit should keep for about 6 months.
Have you ever made a confit?