Garlic Cloves Confit

February Theme: Indulgence.



I'm packing to go on a work trip, so this will be short! And simple: garlic slow-cooked in olive oil-- and that is the whole recipe. And yet, this dish is really something in-and-of itself. Plus, it's very indulgent: it doesn't even really fit into any one meal, so you basically need to let yourself have an appetizer or snack of this in between your normal meals. Even though the flavor relies on just garlic, because of the way it's prepared, the flavor is unique. The garlic is slow-cooked to the point of being as spreadable as butter, and the flavor is earthy and rich. It's great alone on baguette, or added to a sandwich.





Garlic Cloves Confit

1/2 C peeled garlic cloves
About 1/2 C olive oil

Put garlic into a small heavy saucepan and add enough olive oil to cover garlic. Bring just to a simmer, reduce heat, and cook at a bare simmer until garlic is tender, about 25 minutes. Let garlic cool in oil.

The garlic keeps, in the oil, for up for two weeks, covered and refrigerated.