Wednesday, August 1

Cooking: Garlic Confit

I know that the term Confit (typically something which is slowly cooked in fat like a Duck leg) can be a little intimidating, but this is as easy as it gets AND keeps for a month in the refrigerator when sealed in a tight container. I have been using both the garlic and its oil in everything that I can from Mussels to a Turkey sandwich.

Peal three heads of garlic, cut off the root end and put them into an oven safe pan. Add Thyme (or other fresh herb) and cover with oil. Roast in a pre-heated oven at 250 or over a low fire on the stove for an hour. It should have small bubbles, but never fry. You know when its done by the tenderness and color.
// Bloomfield, NJ // 40.8287271, -74.1865494

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