If you haven’t paid much attention to my other posts, this is one you should. This recipe is the pride and joy, the secret ingredient, and the star of many culinary dishes. There are two completely variable methods to making Garlic Confit, no one better than the other. What you do from there with you’re confit is completely up to you, and let me tell you it has no boundaries, and you can use it in every meal.
For those of us who are vegetarians, and have found that the way we season, marinate and cook are vegetables is how we enhance the flavours the same as you would meat, I invite meat eaters to participate as well. The idea of vegetables being bland, or the texture being a little too mushy is completely fair. However, maybe the problem is not with the ingredient itself, but the way you are preparing it.
Who knows, you may only know how to boil carrots until they’re a mess of orange. Or maybe you do know how to cook, and you’re looking for something new to try. Is your propane tank full? Brush zucchini, peppers, onions, and carrots with your confit. Put them on the grill, whole, and cook them until they’re tender. Sprinkle with salt, serve with your meat of choice. (or grilled portobellos for us veggies)
These poached bulbs of garlic are mild in flavour, can be easily manipulated and thrown into many recipes. I recommend experimenting with it as much as possible, sharing this with your friends and relatives. The evolution of garlic is here.
Here’s my top 6 favourite ways of using Garlic Confit in my meals
- Smash a few cloves, add mayo, salt, pepper. You now have you’re very own Garlic Aioli. Put this on your burgers, your fries, or pump up your sandwiches a notch.
- Make a puree, or smash cloves with a fork. Serve with hot bread, and balsamic reduction. Eat at your own risk because it’s extremely addictive.
- Toss vegetables in the oil with salt and pepper. Grill, bake, or saute.
- Add to soups and sauces. Yes, pizza sauce is a great start.
- Mashed potatoes, all the way.
- Hummus, Red Bean Dip, Salad Dressings…
There are so many more I could list, but you will find them.
2 heads of garlic
500 ml of olive oil
preheat your oven to 200F. put your peeled garlic into a ceramic dish, cover with olive oil. Put lid on.
Cook in oven for 2-3 hours, or until you’re garlic is tender.
Put all ingredients in a pot. Simmer on low, being careful not to brown For 40 minutes, until garlic is tender.
To prevent against botulism, please please please, cool as quick as possible before you seal your jars. Always use clean jars. Store up to 3 weeks, if you decide to double/triple the recipe (which isn’t a bad idea) just store the others in the freezer until ready to use.