L'ail confit (garlic "con-fee") just in time for a change of seasons, even though handy any time of year. It's the "Quick and Easy" way of handling garlic and using it immediately in a large variety of recipes...
L'ail confit (garlic confit)
1 cup fresh garlic cloves, peeled
Thyme sprigs (or Herbes de Provence)
2 bay leaves
Extra virgin olive oil
Salt & peppercorns to taste
Red pepper flakes (optional)
Place all ingredients in a sauce pan and cover with oil. Bring to a slight simmer over low, low heat and cook until the garlic is golden, do not brown, approximately 40 minutes. Allow garlic and olive oil to come to room temperature while in sauce pan. Remove bay leaves and puree if you like. Keeps well in refrigerator.
As pictured I use an enamel camp cup, more vertical than horizontal. Makes for an easy move from stove top to storage in refrigerator.
1 cup fresh garlic cloves, peeled
Thyme sprigs (or Herbes de Provence)
2 bay leaves
Extra virgin olive oil
Salt & peppercorns to taste
Red pepper flakes (optional)
Place all ingredients in a sauce pan and cover with oil. Bring to a slight simmer over low, low heat and cook until the garlic is golden, do not brown, approximately 40 minutes. Allow garlic and olive oil to come to room temperature while in sauce pan. Remove bay leaves and puree if you like. Keeps well in refrigerator.
As pictured I use an enamel camp cup, more vertical than horizontal. Makes for an easy move from stove top to storage in refrigerator.
Garlic confit has a smooth cooked taste making it perfect for salad dressings, sauces, soups and marinades...
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mickhuerta@gmail.com
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