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Garlic confit
Author: Kevin Graeme
Short Link: http://www.houseoffusion.com/groups/cf-community/thread.cfm/threadid:13960#126560
I'm adding this to my little recipie stash, and thought I'd pass it along:
Garlic Confit
2 heads garlic, cloves separated and peeled
1 cup extra virgin olive oil
1/2 teaspoon kosher salt
1 bunch thyme
1 bay leaf
Makes about 18 garlic cloves and 1 cup oil
Garlic is a bulb planted in the fall and harvested in the spring and
summer. It has a long shelf life, but its flavor dissipates over time.
Garlic confit, garlic cloves stewed in oil, has a sweeter, rounder
taste than fresh. I prefer its subtlety in most instances. The garlic
oil is a delicious byproduct. Store garlic confit covered in oil in
the refrigerator. Any garlic or oil that has been left out should be
discarded. Combine the garlic, oil, salt, thyme, and bay leaf in a
saucepan. Add 1/4 cup water, bring to just below a simmer over low
heat, and cook (the oil should steam but only bubble occasionally)
until the garlic is soft and white, about 45 minutes. Use or
refrigerate.
Excerpted from THE ANATOMY OF A DISH copyright © 2002 by Diane Forley
and Catherine Young.
-Kevin
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May 17, 2012
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