Garlic Confit & Garlic Butter
If you love baking bread, then you need this in your life: Garlic Confit (pronounced con-fee), which is slow roasted garlic in oil, preferably olive oil.
Ingredients:
Garlic (I use a 3 lb Fresh, Peeled bag from my club grocery store)
Olive Oil (cold pressed recommended, enough to cover, about two cups)
Herbs of your choice (optional)
Directions:
I recommend taking a short cut and using a bag of pre-peeled garlic (win). Then pour garlic into a pan like a 9x13 (or you could certainly make a smaller portion if you prefer). Then covered the cloves in a quality olive oil. Bake at 250° until the garlic cloves are soft like butter.
I separated the garlic oil and stored in a glass jar in the fridge and stored the soft garlic in a bag in the freezer. If you freeze the garlic, be sure to spread out the l cloves so that you can break off pieces as you need them.
The garlic confit can be used when baking vegetables, as a garlic spread to season meat, in Italian sauces, but best of all, to make garlic butter.
Garlic Butter:
Add garlic to taste to a stick of softened (but not melted) butter and whip together to make the butter of your dreams for that hot loaf of bread coming out of the oven.
September 18, 2024 at 11:32:57 PM
September 16, 2024 at 4:30:28 PM