Monday, April 29, 2013

30 Before 30: Garlic Confit and Oil (#26)

For my 30th birthday, I decided to have a wine and cheese party. Wine and cheese needs friends – like dips, pickles, fun sides. Everything ended up coming from Ad Hoc at Home. I've been drooling over the lifesavers section ever since I got it and these were quite the party additions. It was a great birthday and this is a great start to the end.

Garlic Confit and Oil via Ad Hoc at Home:

1 c. peeled garlic cloves
About 2 c. canola oil
Cut off and discard the root ends of the garlic cloves. Put the cloves in a small saucepan and add enough oil to cover them by about 1 inch. None of the garlic cloves should be poking through the oil.

Set the saucepan over medium-low heat. The garlic should cook gently: very small bubbles will come up through the oil, but the bubbles should not break the surface; adjust the heat as necessary and/or move the pan to one side of the burner if it is cooking too quickly. Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife. Remove the saucepan from the heat and allow the garlic to cool in the oil.

Refrigerate the garlic in a covered container, submerged in the oil, for up to 1 week.

The gloves are amazing mushed on baguette and the oil is great to cook with and use for brushing on breads.

Recipes Complete: 26
Recipes to Go: 4

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