Garlic Confit
I call this recipe “confit” because, like the French method for preserving meat, it involves slow-cooking the garlic cloves in oil and other liquids. Poaching garlic on the stovetop is an alternative to roasting garlic in the oven. I actually prefer poaching because there is less waste—when the cooking process is complete, you are left with the whole cloves as opposed to squeezing sticky partial cloves out of a softened bulb. As with roasting, this method replaces the sharp heat of raw garlic with a flavor that’s deep and sweet. I usually poach at least two bulbs so I have plenty on hand for antipasto platters, White Bean Hummus (p. 172), pastas, vinaigrettes, or even for slathering on a piece of toast for a snack.
Recipe information
Yield
makes about 1 cup
Ingredients
Preparation
Place the garlic cloves, wine, 1/4 cup water, and olive oil in a small skillet and season with a pinch of salt and a grind of black pepper. Add the herbs, tucking them into the liquid to moisten, and bring to a simmer over low heat. Simmer until the water and wine have evaporated and the cloves have softened and turned a deep golden color, 30-40 minutes. When it’s done to your liking, drain the garlic, reserving the oil. If not using right away, pour into a jar and refrigerate for up to 2 weeks.
