We have a chef in the family, Marcus Lopez, who shares his delicious recipes on social media. He recently posted about making garlic confit. “Made the house smell effing amazing!!! Nothing like some garlic confit for the week.” I knew very soon my house would smell effing amazing, too, […]
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He recently posted about making garlic confit. "Made the house smell effing amazing!!! Nothing like some garlic confit for the week." I knew very soon my house would smell effing amazing, too, when I made some myself.
Garlic confit (pronounced con-fee) may sound fancy, but it is simply garlic cooked slow and low in olive oil until soft and tender. Garlic confit can be used in so many ways. Put it on pizza, stir it into sauces or add it to pasta recipes. Whip a few cloves into mashed potatoes or spread it on toasted bread or bruschetta. Whisk a clove or two into salad dressings, dips or guacamole.
Here is how Chef Marcus makes his garlic confit. How will you use it?
Cuisine: French
Prep Time: 15 minutes (depends on how many garlic you have to peel)
Cook Time: 1 to 3 hours
Total Time: 1 to 3 hours
Servings: varies
Ingredients
- garlic cloves, peeled
- fresh herbs (optional)
- olive oil
Here's how to make it:
- Fill a cold cast iron skillet with the peeled garlic. Add herbs, if using.
- Cover completely with olive oil.
- Turn the burner to the lowest setting.
- Cook until tender. (Chef Marcus says cook time varies, but usually 1 to 3 hours depending on personal preference.)
Note: Keep the garlic cloves covered in oil and refrigerated for up to one month.
Photos courtesy of Chef Marcus Lopez
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