Grains For Every Season
Garlic Confit
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servings-
total timeIngredients
10 to 15 medium garlic cloves, peeled (about a heaping ¼ cup/30g)
½ cup (120 ml) extra-virgin olive oil, plus more if needed
Directions
Put the garlic and oil in a very small saucepan-the oil needs to cover the garlic so it softens evenly. If it's your smallest pan and the oil is still not covering, use more oil; you'll have plenty of lovely garlicky oil to use in all sorts of dishes.
Heat the oil over medium heat until you see little bubbles emerge
from the garlic, then quickly reduce the heat to low; you don't want the garlic to brown. Cover the pan and cook the garlic slowly until it is completely soft, about 1 hour, depending on the size and freshness of your garlic. If you see the garlic darkening past golden brown, reduce the heat or pull the pan off the burner for a few minutes. Let cool. Store the garlic in its oil in the refrigerator for up to 1 week.
Notes
This method coaxes out all the seductive flavor from garlic by a method called "confiting" (pronounced con-FEE-ing)- meaning gently poaching in olive oil. The process produces tender, mellow garlic without any harsh notes. And oil-poaching is so much easier than roasting garlic-no need to fire up a whole oven for just a head of garlic; plus, you get a bonus of garlic-scented oil.
MAKES 10 TO 15 CONFITED GARLIC CLOVES AND ABOUT ½ CUP (120 ML) GARLIC OIL; INCREASE THE AMOUNTS AS MUCH AS YOU WANT
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