Tuesday, February 10, 2009

Garlic Confit

I was at a party this weekend and the host had a wonderful assortment of dips, spreads, and cheeses. He made a fabulous olive tapenade but, by far, my favorite dish was the garlic confit. I've had roasted garlic before and it's so wonderful and sweet and this is similar but without any carmelization. It's also a good thing to do when you have a lot of leftover garlic or garlic that is beginning to smell. It's a good way to keep garlic on hand because it lasts for about 2 weeks in the fridge and when a recipe calls for it you don't have to peel it, just spoon it out.

Olive oil to cover

Heat small saucepan on low
Add peeled garlic(as many cloves as you want)
Add olive oil to cover
Simmer on low heat for 20-30 minutes
Test 1 clove to see if it can be pierced with a fork
Don't carmelize

This is great served on crackers or sliced baguette

I save mine in rinsed out spaghetti sauce jars. It really needs to be in glass because I swear you can smell the garlic through plasticware.

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