Garlic Confit

Karen had a ton of garlic that was going going and almost gone. I had an archives quiz to finish so I was going to be sitting at the kitchen table for an hour anyway. So I thought I might as well take some of the garlic and make Garlic Confit, the recipe for which I found on Food and Wine’s website. I’ve been meaning to make a confit, mostly because I like to say the word, and I love recipes like this because they’re not SUPER hard and they’re fun to make as gifts for people. This looks gorgeous in the jar and everyone appreciates getting a gift of food. Also, garlic isn’t too expensive. Friends are definitely getting a jar of this for Christmas. Since making this last week we’ve already used the garlic infused oil to grease a pan, soaking tuna noodle casserole with its lustrous scent, and we’ve also mashed and spread cloves over french bread for a quick and tasty garlic bread. In both cases it worked just divinely. In fact, I’m quickly beginning to see that the only problem with this recipe is that it doesn’t make enough. I will have to triple the recipe next time. Garlic infused oil and mashable cloves are just TOO good to have on hand.

Garlic Confit
6 heads of garlic, cloves peeled
6 thyme sprigs
3 small bay leaves
3 dried red chiles
2 cups pure olive oil

1. Combine all of the ingredients in a medium saucepan and simmer over low heat until the garlic is tender but not browned, this should take about 30 minutes. Remove the saucepan from the heat and let the garlic and oil cool.
2. Using a slotted spoon, transfer the garlic, herbs and chiles to canning jars. Pour the cooking oil and herbs on top, seal and refrigerate for up to 3 months.

Garlic Confit cooling on the stove.


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