Sunday, August 12, 2012

Garlic Confit

A confit is a pretty flexible term.  When you see it on a restaurant menu it is generally applied to meat and means that it was cooked in its own rendered fat. Garlic, of course, does not have fat – but it does go well with olive oil. I received the following instructions during a vegan cooking class at San Chez in Grand Rapids.   

The main objective is to strain the olive oil off and save it for future cooking. However, this year I am freezing these cloves instead of roasting garlic for my stash.  I cannot let them go to waste. The strained olive oil is divine! 

Place peeled garlic cloves from a few (or many) garlic bulbs into a thick roasting pan. The thick pan will help them roast evenly. Cover the garlic with extra-virgin olive oil. Place the pan in a pre-heated 350 degree oven. Roast them until the garlic is soft, checking after 20 minutes. Strain the oil off and save it in a glass jar for future use.

To freeze the garlic, place the cooked cloves on a cookie sheet and freeze them until firm. Then store them in a plastic bag in the freezer.

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