Garlic Confit: The Secret Sauce to Your Culinary Charm

Maybe my love of garlic started when I was a little girl. It’s hard to say. But I’ve always loved it, in any form- clove, salt, powder, bread!

I also have a love for the occult. My Catholic upbringing may frown upon that fact, but nonetheless, I do!

I joke I’m a witch. Dappling in incantations from time to time. Green witch- definitely— as I enjoy being around nature, particularly plants and herbs, and often forage mushrooms for enjoyment. I most certainly have a deep connection to the natural world.

Two of the eight cats in my life are black cats. That’s got to count for something occult, no?

I have a pentacle tattoo on my right forearm, to ward off evil spirits. Or is it a pentagram? doing my bidding to unsuspecting victims. Depends on the day…

I would definitely practice black magic, if I could. 😉

But my most favorite occult- has to do with my love for garlic. As an antidote to ward off those who intrigue, fascinate, and frighten me- vampires.

I blame my parents, who allowed me to watch Salem’s Lot (1979) as a young child. I was 8 years old. I’m rather certain they chuckled at my trauma. That little vampire kid, in the window, asking his brother to “let me in”. As the street light shined into my own bedroom picture window, I just knew if I pull my head out from under my covers, that little bastard would be there, asking me to let him in.

https://youtu.be/YnJhVX0dArc

Then there’s the romanticized interpretations of Frank Langella’s Count Dracula, and the dreamy teenage heart throb Edward Cullen(Robert Pattinson) of Twilight fame. The icy blue eyes, sharp jaw line, and devilish smile of The Vampire Diaries 400 year old Damon Salvatore (Ian Somerholder 🥰) had my blood rushing as a stay at home mom. and Michael Emerson (Jason Patrick) of The Lost Boys cult classic, — well, he really always was my favorite “vampire,” even if only transforming into one.

So you see, I must really be a good Catholic girl if I love something so much like garlic that it wards off the occult crushes of my not so distant self, vampires.

(Who am I kidding, I still love vampires!) and garlic!

Let’s Talk Garlic

Garlic is the unsung hero of the kitchen. You know the one – it’s the flavor bomb that makes everything taste better, but sometimes it gets a little… overwhelming. You don’t want raw garlic breath chasing people away, but you also don’t want to live a life devoid of that intoxicating aroma. Enter garlic confit — the garlic equivalent of getting a spa day, complete with a hot oil massage and a relaxation retreat. Suddenly, it’s not just tasty; it’s smooth, sweet, and utterly irresistible.

Imagine garlic, but in its most gentle, mellowed-out form — simmered slowly in olive oil until the cloves are so soft and tender, they practically melt. That’s garlic confit. Now, if you don’t know what that is, don’t worry; let’s break it down.

What Exactly is Garlic Confit?

In simple terms, garlic confit is garlic slowly cooked in oil at low heat until it softens, sweetens, and becomes tender, all while absorbing the rich flavors of the oil it’s bathed in. The result? Garlic that’s no longer pungent and harsh but rich, sweet, and creamy. The oil? It’s a golden, garlicky nectar that can be used in a variety of dishes.

It’s a versatile ingredient you can use in everything from spreads to sauces, pasta dishes to roasted vegetables. Heck, if you’re feeling adventurous, just dip a warm slice of bread in that garlic-infused oil. Trust me, you’ll wonder why you haven’t been doing this your whole life.

A Little History Behind the Garlic

Garlic confit isn’t just a new trend in modern cooking, either. Its roots trace back to the French and Mediterranean culinary traditions. The term “confit” comes from the French word confire, meaning “to preserve.” Historically, confiting was a method of preserving food by slow cooking it in fat. Think of it as the ancient version of refrigeration. While meats like duck or pork were often the stars of the confit world, garlic soon found its place in the technique.

The beauty of garlic confit lies in its preservation factor — once made, the garlic can last up to two weeks when stored properly in the fridge. So, it's perfect for meal prepping or having a stash of flavorful goodness ready to go at all times. Essentially, it’s the gift that keeps on giving. It’s like your favorite kitchen shortcut, only tastier.

Cooking Class with Carol

How to Make Garlic Confit: A Step-by-Step Guide

Things to Consider

Let’s talk about how you can use it:

Spread it: Take a garlic clove (or two) and spread it on toast. It's like a garlic butter, but better. The creamy texture of the confit makes it a rich, indulgent topping.
Pasta, baby: Toss some garlic confit into a pasta dish for a flavor boost. It works beautifully in everything from a simple olive oil and Parmesan pasta to a more complex dish with herbs and vegetables.
Roast it: Use the oil to roast vegetables. Carrots, potatoes, Brussels sprouts — you name it. Garlic-infused oil makes them sing!
Grilled meats: Drizzle it over grilled meats for a final touch that’s sure to impress.
Dip it: Honestly, just dip your bread in that garlicky oil. You deserve it.

Garlic confit is a simple, yet transformative, way to elevate your cooking. It’s not just about flavor; it’s about taking something as humble as garlic and giving it the VIP treatment. Whether you’re cooking for a crowd or just treating yourself to a little culinary luxury, garlic confit is the answer. Plus, you can feel like a French chef in your own kitchen without breaking a sweat. Win-win!

RECIPE

Now, onto the most important part — the recipe. Don’t worry, making garlic confit is ridiculously simple, and chances are you already have all the ingredients you need!

Ingredients:

2 cups of garlic cloves (about two heads of garlic)
1 ½ cups of olive oil (enough to fully submerge the garlic)
Optional: fresh thyme, bay leaves, peppercorns

Instructions:

Peel the garlic: Begin by peeling the garlic cloves. (Psst, use the knife trick — cut off the root end and press gently to pop the cloves out. Less hassle, more garlic).
Cook away: Add the garlic cloves to a oven safe pan with the olive oil. Toss in the thyme, bay leaves, and peppercorns if you want to get fancy (and trust me, you do). Let the oil heat up on the lowest setting possible. This is a slow-cook game, so take your time — 300 degrees for about 45 minutes to an hour, depending on how soft and golden you want your garlic to be. You’re aiming for tender cloves, not crispy ones, so be patient!
Cool and store: Once the garlic is soft and golden, remove the pan from the oven and let it cool. Store your garlic confit in an airtight jar, and don’t forget to keep that glorious garlic oil! It’s liquid gold, after all.

So, next time you find yourself staring at a head of garlic and wondering, What should I do with you?, remember: you’ve got the power of garlic confit at your fingertips. And trust me, your taste buds will thank you.

Enjoy