[Garlic confit, capers, vinaigrette, Pecorino Romano, oregano, crushed red pepper, Maldon sea salt. Short of the kitchen sink, Everything psychic is pregnant with the future. ♪♪]
I suppose this is technically a confit of shallots, garlic, and ginger. Ten hours at 250°F in the oven to reduce the water and gently caramelizing the sugars. I like to think of this as more of an oil sous vide.
Do you think that all those cloves of garlic, sitting in an oven-safe dish, bathing neck-deep in spiced oil, hear the Dies Irae as I turn one dial to read “250°” and another to “120min”?
Recipe for Garlic Confit
Confit is an old-fashioned method of preserving food in oil. Use garlic confit in mashed potatoes, pasta, garlic bread, or as a quick way to season steamed veggies. 3/4 cup pure olive oil, 2 bulbs garlic, 2 sprigs fresh thyme