Garlic Confit 3 cups peeled garlic cloves 2-3 dried bay leaves 1 tsp. fresh thyme leaves substitute a smaller amount of dried thyme) 1/2 tsp. peppercorns 1/2 tsp. salt (I used sea salt) 1 cup olive oil 1 cup grapeseed or canola oil Preheat oven to 300F/150C. Put garlic cloves, bay leaves, thyme, peppercorns, salt, olive oil, and grapeseed or canola oil into small heavy dutch oven with an oven-proof lid. Put pan into oven and cook on low heat until the garlic is fragrant, very tender, and just starting to turn golden-brown in spots. The original recipe said 1 hour and 15 minutes, but I cooked mine nearly two hours before I felt the garlic was completely tender. Watch it carefully towards the end because the flavor will be bitter if the garlic gets too brown. Transfer to small glass jars with tight-fitting lids, making sure there is a layer of oil covering the garlic cloves at all time. This will keep for about 3 weeks in the refrigerator as long as the garlic stays covered with oil Use mashed garlic confit anywhere that youd like a roasted garlic flavor. The oil is also great for sauteeing. (Edit - I heard from a reader with the concern that garlic stored in oil can produce botulism. I did some research on this and did find concerns about storing garlic in oil at room temperature. I found several sources that said garlic can be safely stored in oil IN THE REFRIGERATOR for up to three weeks, which is what this book also said. If youre giving this as a gift, I would let people know how quickly they need to use it, and maybe package in small jars to be on the safe
Posted on: Sat, 19 Jul 2014 01:05:50 +0000
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