This recipe for Garlic Confit and Garlic Oil will provide you with two very useful additions to your kitchen pantry. As a bonus, you will have a wonderful garlic-infused oil to use for brushing on Bruschetta, grilling or sautéing vegetables, adding to pasta dishes, and (the best news) boosting your immune system. It’s so simple and useful that once you make this, you will never want to be without it. Spread confit liberally on a toasted baguette, add to mashed potatoes, or top mixed leafy greens as we do. They both keep for several weeks when chilled and submerged in oil.
Most people love using garlic in cooking, and these two recipes for Garlic Confit and Garlic Oil will add good ammo to all of your culinary adventures. AND it's been scientifically proven that eating more garlic helps to improve your immune system and counter the many afflictions that plague us especially in the winter months. So be sure to pick up a few handfuls of garlic heads next time you're at the store and try these quick, simple recipes and enjoy the benefits.
Garlic Confit and Garlic Oil
Makes 2 cups confit and 2 cups oil
2 cups peeled garlic cloves (about 8 heads)
1 cup canola oil
1 cup extra-virgin olive oil
Place garlic in a small saucepan and cover with canola oil. Slowly bring to a simmer over low heat and cook gently until the garlic cloves are soft and golden, about 20 minutes. Let cool, adding olive oil off the heat; this way the fresh, fruity flavors of the extra-virgin olive oil are not lost. Strain garlic and store in a glass or metal container with a bit of the oil, reserving the rest for kitchen use; the oil will keep for a week or slightly longer. That’s it.
A couple bay leaves, a sprig of thyme or rosemary, and/or a pinch of crushed red pepper flakes may all be added to customize your oil.