Yield: 1 Servings
|1 pounds||Whole, fresh garlic bulbs|
|2 cups||Extra-virgin olive oil|
|1 pinch||Sea salt|
Separate all of the cloves and peel them, leaving them whole.
Place the garlic cloves with the oil and salt in a 1 quart saucepan. Bring to a bare simmer and cook for 45 minutes, or until soft.
Let the confit of garlic cool in the oil. Store in a covered container.
Kept in its' cooking oil, it will last refrigerated, for months.
While the value of the confit of garlic is that it is milder than raw garlic, the oil in which it was cooked is excellent for salad dressings or cooking meat, fish or poultry. (Courtesy of Chef Wayne Nish, March Restaurant, NYC)
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserve Busted by Gail Shermeyer <4paws@...> on May 24, 1997 Recipe by: TVFN:RECIPE FOR HEALTH SHOW #RHD87 Posted to MC-Recipe Digest V1 #638 by 4paws@... (Shermeyer-Gail) on Jun 07, 1997