Sweet, spreadable, savory, garlic confit can be yours in under an hour and last in your refrigerator for weeks (If you don’t eat it all in one sitting). Once it’s made, the applications for the bulbs and the delicious oil that it cooks in are endless. Whisk it into salad dressing. Spread it on crostini. Blend it into hummus. Mash it into buttery mashed potatoes. I promise once it’s in your fridge, you’ll find yourself day dreaming of ways to incorporate it into EVERYTHING. If you follow along with my recipes, you will notice that I incorporate it into a lot of my cooking. There’s not a vampire in the world who is afraid of this stuff!
The term confit is used to describe anything that has been cooked slowly into a rich, succulent texture (We’re posting our recipe for tomato confit next, OMG!!!!).To confit garlic, the cloves are gently poached in oil, transforming them into the most sweet, delicate, and tender morsels. As an added bonus, once you make the confit, you’ll also end up with garlic infused olive oil which is equally amazing. This is the perfect dinner party centerpiece, served in an elongated platter with crusty bread. It also makes a beautiful and unique hostess gift with just a jar and some ribbon.
It’s very important to refrigerate the confit as soon as it it made in an airtight container, keep the cloves submerged in oil at all times, and use it within 2 weeks of making it. 1, 2, 3….CONFIT!!
Step 1: Peel ’em. Go ahead show those garlic who is in charge. To make peeling them a little easier, dunk the cloves in rapidly boiling water for 20 seconds. Then transfer the cloves to some cool water to stop the cooking. This will loosen the skins and make them easier to peel. Preheat oven to 325 degrees.
Step 2: Submerge ’em. Combine all ingredients in a small ovenproof dish or pot, and make sure all of the cloves are completely submerged in oil. Tightly cover pot with lid or foil.
Step 3: Bake ya tail feather. Bake for 1 hour or longer, until cloves are very soft.
Step 4: Cool as a cucumber. Let cool and transfer the garlic and oil to an airtight container and store in the refrigerator for up to two weeks.
Ingredients
- 3 heads of garlic, cloves separated and peeled
- 1 1/2 cups good quality olive oil
- 1 teaspoon salt
- 2 dried bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Instructions
- To make peeling them a little easier, dunk the cloves in rapidly boiling water for 20 seconds. Then transfer the cloves to some cool water to stop the cooking. This will loosen the skins and make them easier to peel.
- Preheat oven to 325 degrees. Combine all ingredients in a small ovenproof dish or pot, and make sure all of the cloves are completely submerged in oil. Tightly cover pot with lid or foil.
- Bake for 1 hour or longer, until cloves are very soft. Let cool and transfer the garlic and oil to an airtight container and store in the refrigerator for up to two weeks.
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