During the end of June this summer, I harvested wagon loads of garlic.
Then I got smart and started trimming the stalks at the garlic bed.
I ended up with two full baskets of garlic.
I had had my eye on this recipe for some time. I am a magazine ripper, meaning I have loose pages ripped from foodie mags everywhere. I have a box that I try to contain them in, but they float out of baskets and bowls in the kitchen, spread out from baskets in the living room, and over run my bedside table.
Every once in a while, I will remember a specific one our just happen to run across it. (Is that a form of Baader-Meinhof, Christianne, because it always seems I rediscover them at the perfect time.)
Although I did not rediscover this recipe in June, it was perfect timing to make holidays gifts.
Garlic Confit by Grace Parisi
From Food & Wine, October 20116 large heads of garlic, cloves peeled (2 cups)
To get two cups, I used about twelve heads garlic.
6 thyme sprigs
3 small bay leaves
3 dried red chiles, such as chiles de arbol
I used Thai peppers.
2 c. pure olive oilCombine all of the ingredients in a medium saucepan.
Simmer over low heat until the garlic is tender but not browned, about 30 minutes. Let cool.
Using a slotted spoon, transfer the garlic, herbs and chiles to three 1/2-pint canning jars, dividing the chiles and herbs between the three jars. Pour the cooking oil on top, seal and refrigerate for up to 4 months.
Do you how long it takes to separate and peel two cups of garlic? Luckily, it was a beautiful day and I sat on the patio step and peeled away.
As this was simmering, it made the whole house smell like a trattoria.
I am pretty excited to say that besides the olive oil, this is a totally locally made recipe. I clipped the thyme from the herb garden, plucked the bay leaves (that were grown on my bay laurel tree) from where they were drying overhead in the kitchen as I did with the Thai chili peppers that were also hanging.
I couldn’t wait for them to cool completely so I fished a clove out and spread it on a cracker. Delicious!
Besides a cracker spread you can use it these ways according to Parisi:
- Mash the garlic into butter and spread on bread.
- Slip under chicken skin before roasting. (For you oenophiles out there, pair the roasted chicken with a rich white like an Alsace Pinot Gris.)
I think I would mix it with a little soft cheese too. Or, as previously stated, eat it right out of the jar on crackers or bread.
After the jars are refrigerated, the olive oil turns into a solid. Make a great spread by just spooning out the solid confit and smash or puree it and then just spread on toasts or crackers.
(I only got about two half-pint jars but if I have time to make more before the holidays, I will process this in the small quarter-pint-size jelly jars.)
Comments & Replies
24 responses to “Garlic Confit”
Such good stuff!
Thanks, Mimi.
I can smell this cooking from here. I do something very similar but without the chiles and herbs and I put it in the oven. Definitely will be throwing in herbs and chiles next time. The oil I use to saute’ just about anything and the garlic, I throw into potatoes, pasta and a variety of dishes. Glad you’ve got plenty of garlic because I see you make more of this in about 3 months. 🙂
Putting it in the oven is interesting. I had not really thought about using the oil to saute things and putting this garlic in mashed potatoes would be tremendous. Thanks for the ideas and tips!
You have a great garlic harvest! Just bought a bottle of marinade garlic cloves.
Thanks, Angie. Now you can make your own.
Yeah, I’d say you’ve got a case of Baader-Meinhof there. 🙂 Thank goodness, too. I love the confit and would have all kinds of fun finding things to make with it.
LOL. 🙂
I love garlic! Never made this – really should some day. That’s a terrific garlic harvest, BTW – lucky you!
Thanks, John. All of this garlic is volunteer because I am a sloppy gardener.
Such fresh garlic cloves, wonderful harvest 😀
I bet your spaghetti sauces would be out of this world!
Cheers
CCU
Uru, that is a great idea. I am getting so many tips from these comments. I must make more soon!
I’s love to be on your gift list, this sounds wonderful!!
I don’t know really how much of this will actually get gifted.
I am impressed and jealous! You have me very inspired to try a garden this winter….you and Barbara Kingsolver!
Wow, I am honored to be mentioned in the same sentence ad Kingsolver!
So jealous by the amount of garlic you have! Amazing!
It may just last until early summer and the next harvest. I hope, at least.
What a great recipe! I’ve never really done this but it seems like it would be so convenient!
Peeling the garlic was the hardest part.
Trying garlic for the first time this year, so excited but I only planted 15 cloves and in my shady back yard…well we’ll see. I planted the hardneck variety hoping to get some good scape! This confit looks like a great way to use up the garlic, but the peeling ugh. Have you ever tried the Saveur method of peeling a whole head of garlic in 10 seconds? It takes me a little longer than 10 seconds (wimpy girl arms) but it actually works!
http://www.saveur.com/article/Video/video-How-to-Peel-a-Head-of-Garlic-in-Less-Than-10-Seconds
I am soooo soooo happy for this link and the 10 second lesson. Awesome!!!! Thank you!
This sounds so delish! I bet your house smelled wonderful, but I don’t know if I would have had the patience to peel all of those cloves.
You have to check out the link that Rhonda commented on. I am using this technique the next time I have to peel so many!