Garlic Confit aka Garlic Love
Posted on: 2024-01-17
Updated on: 2024-02-07 10:56:50 by Mike
Table of Contents
- Description 1 - Garlic Love2
- Step 1 - Gather Your Ingredients Annotated
- Step 2 - Remove Garlic Skin
- Step 3 - Smash Garlic Head Into Cloves
- Step 4 - Saute Garlic Cloves On Low Heat
- Step 5 - Remove Final Garlic Skin
- Step 6 - The Confit Begins
- Step 7 - Rest The Mixture
- Step 8 - Blend Mixture
- Step 9 - Store Mixture
- Recipe Section
- Drink Pairings (7)
- Read Comments
- Read Reviews
- Leave a Comment
- Leave a Review
Description
As someone who is passionate about creating flavors that resonate with both the heart and palate, I always emphasize the importance of quality ingredients and then using flavor-stacking cooking methods. When it comes to making Garlic Confit aka Garlic Love, my approach is deeply rooted in selecting the finest ingredients and handling them with my hands.
The garlic love journey begins with a visit to the local farmer's market. Here, amidst the bustling aisles and vibrant stalls, I seek out the freshest garlic. These bulbs, with their firm texture and unblemished skins, are a testament to their natural growth and harvest. In Kansas City, where I live, there’s the elephant garlic guy from Carthage, MO, who I visit often. Unlike pre-peeled cloves often treated with preservatives, these fresh heads of garlic promise a pure, unadulterated flavor essential for a perfect confit.
The next crucial ingredient is Extra Virgin Olive Oil (EVOO). I always opt for a high-quality EVOO, renowned for its first press extraction process, which ensures a robust flavor and rich aroma. The olive oil's quality is not just a matter of taste but also of the confit's overall essence, so use a good one.
When it comes to butter, I prefer Amish butter for its remarkable creaminess and depth of flavor. If unavailable, I recommend any high-quality butter as a substitute. The butter's richness complements the olive oil, creating a harmonious fat base for the confit.
The process of making garlic confit is almost meditative with all the senses activated. I start by gently separating the cloves from the heads, leaving their skins intact. These skins are crucial as they impart a subtle, nuanced flavor and protect the cloves during the slow cooking process. I heat them slowly and remove the skins. The skins crack and can be usually pulled off as
one piece.
I then combine these peeled cloves with the olive oil and butter in a saucepan. The key here is a low and slow approach. I let the mixture simmer gently, ensuring that the garlic softens and infuses the oil without burning. This slow infusion process is the essence of confit cooking, transforming the garlic into a tender, sweet, and complex version of itself.
As the garlic cloves become tender and golden, a transformation occurs. The once pungent and sharp garlic mellows into a soft, sweet delicacy, while the olive oil and butter absorb the garlic's essence, creating a rich, flavorful confit. This garlic confit, now a versatile and luxurious ingredient, can elevate the simplest of dishes, infusing them with depth and sophistication. It does not happen fast - it takes time to make garlic love.
In my culinary creations, this garlic confit becomes more than just an ingredient; it's a testament to the beauty of simplicity and the magic that happens when quality ingredients meet patient, loving preparation.
Here are some additional ingredients you can add to your garlic love recipe depending on what you are making.
Herbs - Basil, chives, cumin, fennel, lemongrass, oregano, paprika, pepper, rosemary, tarragon, thyme
Parm Cheese
Lemon or Lime Juice
Mayonnaise
Mustard
Balsamic Vinegar
Just look at the bubbling gold below you are about to make.
Garlic Confit aka Garlic Love Ingredients
- 7 Heads Garlic
- 1 Cup EVOO
- 1 Stick Of Butter
Step-By-Step Instructions
-
Step
1
Gather your ingredients. In the photo below: #1 - 1 Cup of Olive Oil, #2 - 7 Heads of Garlic, #3 - 1 Stick of Butter (1/2 Cup)
Gather Your Ingredients Annotated by Mike Kearns -
Step
2
Remove the outer garlic skin. Twist each garlic head in your hands and the skins will fall off until you can see the garlic cloves, but there will still be some layers - don’t worry.
Remove Garlic Skin by Mike Kearns -
Step
3
Smash the garlic heads. Once the garlic heads are void from most of their skins, put the head on a solid surface, like a cutting board, and begin to press down and at a slight angle. This will dislodge the cloves quickly and easily. Repeat for all the garlic heads. I know what you are thinking. Why don’t I just buy the preprocessed cloves devoid of skins? Preprocessed garlic cloves are treated with preservatives to increase shelf life, and I’d rather do without preservatives in my food.
Smash Garlic Head Into Cloves by Mike Kearns -
Step
4
Saute garlic cloves. Get out a saute pan and add all the garlic cloves from the seven garlic heads you just smashed to it. Turn the stovetop on as low as it goes. I have a back burner that is ultra-low, so I put the cloves on that one to slowly heat up. Be careful if you don’t have an ultra-low burner because the cloves can burn - even on low. You’ll need to toss them every few minutes. The goal is to get the skins off, not brown them yet. That happens later when we confit the cloves. This should not take more than 10 minutes before you are ready to peel. Go too long and your garlic could burn and that’s bad. You should have between 60-90 cloves.
Saute Garlic Cloves On Low Heat by Mike Kearns -
Step
5
Remove final garlic skin. Once your saute pan warms up and the garlic cloves heat up, the skins are easy to remove. You can tell when they start turning light brown, they are ready. Just pick up a clove and start at the tip and begin to peel back the skin and it should pop off. If it does not, the garlic cloves are not hot enough yet. Wait a few minutes, then try again. Once they are warm, peel the outer skin off, then separate them until you are done. While you are peeling, think about all the fantastic food items you are going to make with your garlic love mixed in. It’s so much fun.
Remove Final Garlic Skin by Mike Kearns -
Step
6
Confit begins. Clean out the saute pan with a dry towel. Add in the peeled garlic cloves, stick of butter, and cup of olive oil and saute on medium-low. Keep checking every 5-10 minutes to prevent too much browning. The cloves will cook for 30-45 minutes and sometimes up to an hour before they turn a golden brown color. Keep an eye on it. The longer you can go, the better the result. Bubbles starting is good. The cloves will begin to float as they bathe in the fat. Your home will begin to smell like garlic heaven. It’s a magnificent smell.
The Confit Begins by Mike Kearns -
Step
7
Rest the mixture. Now that you have your golden brown garlic cloves sitting in olive oil and butter, wait and chill out. Let it cool for 30 minutes unless you are using a blender that can handle hot items.
Rest The Mixture by Mike Kearns -
Step
8
Blend the mixture. Once it’s cooled, get out a food processor, magic bullet, or blender. Put the cooled garlic cloves, olive oil, and butter mixture into your mixer of choice and add 1/4 cup of water. Now blend until smooth. If it’s too thick, add more water and continue to blend until it’s smooth.
Blend Mixture by Mike Kearns -
Step
9
Store mixture. It will appear like applesauce when first blended, then once chilled, the garlic love will have the consistency of soft butter. After blending, I use a spatula to clean out the blender and transfer the final garlic love mixture to a reusable container that I can easily pull out of the refrigerator and use it whenever I want. When you have garlic love on hand, you’ll find reasons to use it. I mix it in so many recipes.
Store Mixture by Mike Kearns
Garlic Confit aka Garlic Love
Prep Time: 20 minutes.
Cook Time: 100 minutes.
Total Time: 120 minutes.
Yield: 60 Servings
Nutrition Information: 170 Calories per serving.
Ingredients:
- 7 Heads Garlic
- 1 Cup EVOO
- 1 Stick Of Butter
Instructions:
- Step 1 - Gather your ingredients. In the photo below: #1 - 1 Cup of Olive Oil, #2 - 7 Heads of Garlic, #3 - 1 Stick of Butter (1/2 Cup)
- Step 2 - Remove the outer garlic skin. Twist each garlic head in your hands and the skins will fall off until you can see the garlic cloves, but there will still be some layers - don’t worry.
- Step 3 - Smash the garlic heads. Once the garlic heads are void from most of their skins, put the head on a solid surface, like a cutting board, and begin to press down and at a slight angle. This will dislodge the cloves quickly and easily. Repeat for all the garlic heads. I know what you are thinking. Why don’t I just buy the preprocessed cloves devoid of skins? Preprocessed garlic cloves are treated with preservatives to increase shelf life, and I’d rather do without preservatives in my food.
- Step 4 - Saute garlic cloves. Get out a saute pan and add all the garlic cloves from the seven garlic heads you just smashed to it. Turn the stovetop on as low as it goes. I have a back burner that is ultra-low, so I put the cloves on that one to slowly heat up. Be careful if you don’t have an ultra-low burner because the cloves can burn - even on low. You’ll need to toss them every few minutes. The goal is to get the skins off, not brown them yet. That happens later when we confit the cloves. This should not take more than 10 minutes before you are ready to peel. Go too long and your garlic could burn and that’s bad. You should have between 60-90 cloves.
- Step 5 - Remove final garlic skin. Once your saute pan warms up and the garlic cloves heat up, the skins are easy to remove. You can tell when they start turning light brown, they are ready. Just pick up a clove and start at the tip and begin to peel back the skin and it should pop off. If it does not, the garlic cloves are not hot enough yet. Wait a few minutes, then try again. Once they are warm, peel the outer skin off, then separate them until you are done. While you are peeling, think about all the fantastic food items you are going to make with your garlic love mixed in. It’s so much fun.
- Step 6 - Confit begins. Clean out the saute pan with a dry towel. Add in the peeled garlic cloves, stick of butter, and cup of olive oil and saute on medium-low. Keep checking every 5-10 minutes to prevent too much browning. The cloves will cook for 30-45 minutes and sometimes up to an hour before they turn a golden brown color. Keep an eye on it. The longer you can go, the better the result. Bubbles starting is good. The cloves will begin to float as they bathe in the fat. Your home will begin to smell like garlic heaven. It’s a magnificent smell.
- Step 7 - Rest the mixture. Now that you have your golden brown garlic cloves sitting in olive oil and butter, wait and chill out. Let it cool for 30 minutes unless you are using a blender that can handle hot items.
- Step 8 - Blend the mixture. Once it’s cooled, get out a food processor, magic bullet, or blender. Put the cooled garlic cloves, olive oil, and butter mixture into your mixer of choice and add 1/4 cup of water. Now blend until smooth. If it’s too thick, add more water and continue to blend until it’s smooth.
- Step 9 - Store mixture. It will appear like applesauce when first blended, then once chilled, the garlic love will have the consistency of soft butter. After blending, I use a spatula to clean out the blender and transfer the final garlic love mixture to a reusable container that I can easily pull out of the refrigerator and use it whenever I want. When you have garlic love on hand, you’ll find reasons to use it. I mix it in so many recipes.
Garlic Confit aka Garlic Love Drink Pairings
Alcoholic
-
Sauvignon Blanc White Wine
This crisp and aromatic white wine's citrusy notes and subtle minerality cut through the richness of the garlic confit
-
Pinot Grigio White Wine
This light-bodied and dry white wine boasts subtle floral and pear aromas that complement the sweetness of the garlic confit without being overpowering.
-
Riesling White Wine
Off-dry Rieslings with their touch of sweetness and fruity notes
-
Rosé Wine White Wine
A dry rosé with its subtle fruitiness and acidity can be a delightful partner to garlic confit
-
Sparkling Wine White Wine
A dry sparkling wine like Champagne or Prosecco adds a touch of elegance and effervescence
Non-Alcoholic
-
Sparkling Water
The simple yet effective option of sparkling water with a squeeze of lemon or lime offers a refreshing counterpart to the richness of garlic confit
-
Iced Tea
Black tea
Comments
Good
Posted on 2024-01-19
Reviews
Making this garlic confit was a game-changer for my kitchen; it's now a staple that elevates every dish it touches.
Reviewed on 2024-03-11
Response From Mike:
So glad you enjoyed it Larry!
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Spoonfuls of joy, thanks to you!