Garlic Confit

Do you ever find garlic to be bitter or with a strong bite? Or, when a recipe calls for 1-2 garlic cloves, do you regularly add in double that amount? (raises hand on the second one). Well, dear friends, this is the recipe for you!

One time I was at a hotel and it included a fancy breakfast-which never happens. I was so excited for all the interesting foods. However, what I ate the most of was garlic confit. I must have eaten 20 cloves on warm toasted bread. I know what you are thinking- this girl is crazy who eats 20 garlic cloves? But what if I told you they tasted like a smooth, creamy, garlic butter?

The process of confit is essentially slow-cooking something in lard or fat/butter/oil. You may have even spotted chicken confit on a restaurant menu before. The resulting food is slow-cooked by the fat rendering a wonderfully moist and tasty end result.

Garlic is peeled and slow-cooked in a mixture of canola oil and extra virgin olive oil with a couple choice herbs/spices. The result are creamy garlic cloves that have almost turned into garlic butter without any more of the sharp garlic bite.

Spread them on warm bread, use them in recipes in place of fresh garlic for a more subtle flavor, and even blend them into a paste for use in dressings and sauces.

I keep a jar constantly on hand in my fridge. You must use an absolutely clean spoon/utensil to remove the cloves from the jar when eating. They last in oil in the fridge for about a week, but can be blended into a paste for the freezer for a couple months.

Enjoy! For more recipes and photos, follow along on Instagram at: https://www.instagram.com/theblackcatkitchen1/