I love Garlic. And wouldn’t you know it? Garlic kills bad bacteria. What a perfect time to learn Garlic Confit!
This concept for Garlic Confit comes from Jacques Pépin. First, I will give you his instruction for how to chop garlic. Then once you have mastered the knife skills, take your chopped garlic and cook on a stovetop (low flame), covered in olive oil for 20-30 minutes.
According to Food & Wine, you “simmer over low heat until the garlic is tender but not browned, about 30 minutes. Let cool”.
If you put in into a canning jar and make sure the garlic is covered in olive oil, they say you can “seal and refrigerate for up to 4 months”.
So now once you have this deliciousness, you can easily take vegetables or protein and schmear it on top, like you do cream cheese with a bagel.
Of course, that wasn’t enough for me. I created an amazing baked ziti and dotted the top with Garlic Confit. Not only does it look good, but the smell entices you, long before you dig into it! Would you like to see a couple of pix?
YES CHEF!
Well, here ya go! The brown bits on top is Garlic Confit!
More of a Corona 19 Meal for shut ins! You can substitute vegan cheese (Miyoko now has Ricotta and Mozzarella), and the bits of pork can go plant based too with Field Roast! My butter is always Earth Balance!
Healthy Happy Eating,
