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How to Make and Use Garlic Confit

CALIFORNIA GROWN

Have you ever found yourself with a surplus of fresh garlic?  Make garlic confit!

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To confit is a French cooking technique that involves submerging and cooking food, whether it be garlic cloves or duck legs, in fat, over low heat, for a long period of time.

WHAT IS GARLIC CONFIT?

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WHAT IS THE SAFEST WAY TO STORE GARLIC CONFIT?

Chilling the confit quickly after cooking and storing it in the refrigerator is the safest way we know: at temps under 38°F (3°C).

Never, under any circumstances, should it be stored at room temperature. Garlic in oil mixtures stored at room temperature provide an ideal environment for botulism to grow and produce toxins that can make you very ill.

HEADS OF GARLIC

OLIVE OIL

THYME

ROSEMARY

INGREDIENTS

BAY LEAF

DRIED CHILIES

BLACK PEPPERCORNS

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BREAK DOWN THE HEADS OF GARLIC.

STEP 1

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ASSEMBLE THE INGREDIENTS

STEP 2

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BAKE TO PERFECTION!

STEP 3

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When ready to serve, squeeze a clove from the skin.

NOW THAT YOU HAVE A BIG, LOVELY JAR OF THOSE JAMMY CLOVES YOU NEED IDEAS FOR USING THEM AND BOY DO WE HAVE A FEW!

A SPREAD ON TOAST

MIXED INTO RICOTTA WITH FRESH HERBS FOR LASAGNA OR STUFFING SHELLS.

TOSSED WITH GARLIC OIL & ROMANO CHEESE

BLENDED WITH SALAD DRESSING

MIXED INTO SOFTENED, SALTED BUTTER