Garlic Confit

Garlic is an essential element of Italian cooking but there are many recipes where you want the sweeter taste of roasted garlic without the work.  Garlic confit will provide you with the sweet taste of roasted garlic whenever you need it. You can smear it on Italian bread for garlic toast, put it in it vinaigrette, or add it to pasta. The trick is to prepare enough so that you can freeze some and have it available when you need it.

Ingredients

·         2 Heads of Garlic, peeled

·         1 Dried Bay Leaf

·         4-5 sprigs Fresh Thyme

·         1 ½  tsp Kosher Salt

·         10 whole Peppercorns

·         ½ C Canola Oil

·         ½ C Extra Virgin Olive Oil

Needed: Small, heavy bottom, sauce pan with an oven proof handle and cover

Preheat the oven to 300°F. Place the peeled garlic in the saucepan with all remaining ingredients. Place, covered in the oven for 1 hour to 1 hour and 15 minutes or until the garlic has turned a pale golden brown. Remove from the oven and place in a clean sterilized jar. Use within 3-4 days.

Freezing Garlic Confit

To have garlic confit  available whenever you need it, place the cooked garlic cloves and the garlic oil and distribute it in an ice cube tray and freeze. Once the garlic has frozen, remove the garlic cubes and wrap each one with a small piece of plastic wrap. Place the wrapped cubes in a Ziploc bag in the freezer.  When you need the garlic, remove it from the freezer and microwave to thaw.

Garlic Puree

   Place the garlic confit cloves and oil in a mini food processor. Process until smooth. It can be 
   added to sauces, soups or spread on bread. Use immediately or freeze.

  To print a copy of this recipe go to Garlic Confit