Garlic Confit (IF 187/Tbsp)
I purchase peeled garlic from the Asian market, to save time and money. We have this in the fridge at all times and use it in cooking dishes, as a condiment or a spread on toast or focaccia. You can't eat enough garlic. You can leave the cloves whole or mince like I do...lasts 2 weeks in the oil in the refrigerator.
1 Cup peeled garlic cloves
1 Cup olive oil (or enough to cover the garlic)
Place garlic it in a double boiler and cover with olive oil. Bring water in lower pan to a simmer and cook slowly until the garlic is just tender. Cool completely and put in the refrigerator whole or place in a food processor and pulse to mince. Make sure the garlic is completely cooled or it will become pasty.
You can use less oil when cooking the garlic, simply watch the pot closely while they are cooking and stir often or your garlic will be cooked unevenly. You can also pour off the oil, if mincing the garlic, and you will have a lovely garlic infused oil for other preparations.
1 Cup peeled garlic cloves
1 Cup olive oil (or enough to cover the garlic)
Place garlic it in a double boiler and cover with olive oil. Bring water in lower pan to a simmer and cook slowly until the garlic is just tender. Cool completely and put in the refrigerator whole or place in a food processor and pulse to mince. Make sure the garlic is completely cooled or it will become pasty.
You can use less oil when cooking the garlic, simply watch the pot closely while they are cooking and stir often or your garlic will be cooked unevenly. You can also pour off the oil, if mincing the garlic, and you will have a lovely garlic infused oil for other preparations.
Comments
Post a Comment