Garlic Confit
In the Market’s kitchen, we make this in mass quantities and use it for all kinds of things. The gentle cooking method produces garlic cloves that are meltingly soft and delicate in flavor, making them easy to blend into mashed potatoes, mayonnaise, salad dressings, or even spread onto sandwiches. The poaching oil becomes infused with garlic flavor; use it in place of olive oil in any savory recipe. (Brushed onto baguette slices, it makes incredible crostini, too.)
Recipe information
Yield
YIELDS AS MUCH AS YOU CHOOSE TO MAKE!
Ingredients
Preparation
Step 1
Position a rack in the center of the oven and heat to 325°F.
Step 2
Put the garlic in a small baking dish (see Note) along with a pinch or two of salt and just enough oil to cover (the exact amount will depend on the size and shape of your vessel). Cover tightly with aluminum foil.
Step 3
Bake until the garlic is completely soft and just barely starting to turn color, about 40 minutes. (Check the progress periodically and be careful not to let the garlic brown, as this makes the garlic bitter and tough.) Remove from the oven and let cool to room temperature.
Step 4
At this point, you can leave the mixture as is, or puree all or part of it in a blender or food processor (this makes it easier to add to soups, dressings, and marinades). Transfer to a storage container. Refrigerated, it will keep for several weeks.
NOTE
Step 5
You can use just about any oven-safe vessel for this, including a sauté pan or saucepan, as long as you cover it tightly. Deep vessels with a small diameter will require less oil than broad shallow ones.
