Recipe - Garlic Confit
Fresh garlic straight from the garden is truly unbeatable! Our farm cultivates a variety of garlic types, including Music, Polish Purple, German Red, Italian Late, and St. Helens, each possessing their own remarkable qualities. Music yields large, mild cloves, perfect for enhancing pickle recipes or roasting. Polish Purple and German Red add an extra zing to any dish. As for St. Helens, it's a newfound gem that we eagerly anticipate experimenting with.
To prolong the enjoyment of fresh garlic, we recommend creating a confit. This method not only produces a delightfully rich and creamy condiment, suitable for spreading on toast or incorporating into your favorite pasta recipe, but the resulting oil can also serve as a delectable appetizer when paired with freshly baked bread.
Our recipe here is based off the Food Network recipe, but with some slight alterations.
Ingredients:
3 heads of garlic cloves, peeled (approx 1 cup)
1 cup extra-virgin olive oil
1 small bay leaves
3 fresh sprigs of thyme
1 dried red chili
2 whole peppercorns
1/2 tsp sea salt
Directions:
In a medium saucepan, place all ingredients ensuring that the garlic is submerged in the oil. Add extra oil if necessary. Bring the mixture to a slight simmer over medium-low heat. Reduce heat and allow the garlic to cook, making sure it is not frying the garlic.
Stir occasionally until the garlic is soft and a light brown color, approximately 30 to 40 minutes.
Remove from heat and allow the garlic to cool for 15 minutes. With a slotted spoon, transfer the garlic into an airtight container. It can be kept in the refrigerator for up to 1 week). Transfer the oil to another container and refrigerate it for 4 days or freeze for up to 6 months.
