I’ve been revisiting some recipes from the archives. I usually make a batch of garlic confit every summer after our garlic harvest. It’s really a great recipe to utilize the garlic that might not have been plucked in time and might have the cloves already separating from the neck.
This is a great condiment to spread on bread or to have on a charcuterie board. But, the best absolute use for this is to spread it under the skin of a turkey breast and then roast. The best turkey ever!
I posted the original recipe in 2013.
For the most recent variation, I halved the recipe (so I only had to prep 1 cup of garlic) and added more herbs like the rosemary and sage. I keep thinking about that turkey!
Herb and Garlic Confit
Based on a recipe by Grace Parisi and published in Food & Wine, October 2011
Ingredients
- 1 c. garlic cloves, peeled and root end trimmed
- 1 3-inch rosemary branch
- 1 3-inch thyme sprig
- 2 sage leaves
- chili pepper flakes (four or five shakes
- a couple of grinds of black pepper
- 1 c. extra virgin olive oil
Instructions
- Combine all ingredients in a medium sauce pan. bring to a simmer. Watch carefully and do not brown garlic.
- Reduce heat to a very slow simmer. I use the slowest setting on my stove top. 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.
Yield: 1 pint
I was also reminded about my recipe after reading Indulge by Valerie Bertinelli. She spreads garlic confit on her BLTs.
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