Garlic Confit

MMM…. Garlic Confit.  So many wondrous things to do with this wonderful substance.

As Kathy pointed out– Thomas Keller- Lots of steps.  For Mothers Day my Mom wanted to try a bean and potato salad.  This would be dressed with a creamy peppercorn dressing.  The dressing has Garlic Aoli in it.  Garlic Aoli is made with garlic oil taken from THIS Garlic Confit.

Whew!

First, peel two heads of garlic.  That’s a lot of peeling.

At this point, I’m pretty sure my hands will never smell the same.

Cook over super low heat in canola oil for about 40 minutes.  Bubbles in the oil shouldn’t break the surface.  Make sure that the heat is REAL low.

Or it will turn into this… and you will cry because you have to start over.

With any luck, that is when help will arrive and save you from peeling two more heads of garlic.

Won’t make that mistake again.  Look how good it looks!

Oh yes.  Like a beacon of light.

This is a staple in a lot of TK recipes so I will be using it a lot over the next couple months.  This will keep for one month in the fridge… if it lasts that long before I use it all on bread.

from Ad Hoc at Home

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5 Responses to Garlic Confit

  1. fefethompson says:

    This is what I was trying to accomplish before I made the ROOKIE mistake. 🙂 However I feel like I redeemed myself last night for making Momofuku bagel bombs!!! So delicious. http://testerfoodblog.wordpress.com/2012/01/08/recipe-review-momofuku-bagel-bombs/

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