Garlic Comfit with the bag of garlic that had to be comfitted
I bought one of those big bags of peeled garlic and it was getting long in the tooth, so I made Garlic Comfit. The cloves retain their garlic-ness for use in cooked dishes, and I now have some nice flavored oil I can use for sautés and vinaigrettes. Adapted from this garlic comfit recipe from Saveur. Makes about 3 cups.
Ingredients:
1 ½ c good olive oil
1 ½ c peeled garlic cloves
1 ½ Kosher salt
10 whole black peppercorns
5 sprigs fresh thyme or 1 t dried thyme
1 bay leaf
Method: preheat oven to 350 degrees. Place all ingredients in an ovenproof bowl of pot that is narrow enough garlic is submerged. Cover and bake 1 hour, until garlic is fragrant and has darkened slightly. Cool and transfer to a 24 oz jar or other glass container. Will keep for several weeks under refrigeration.
Good idea. I grew up knowing three important truths. One can never be too Rich. One can never be too Thin. And finally, one can never have too much Garlic.
I think the first two have been debunked. But garlic, definitely.
That is just too darn easy….will definitely try this one out..have you ever added red pepper flakes?
I wanted to keep it neutral…. that’s also why there is a fairly small amount of salt, assuming you’ll add more later when using in a dish. So far I’ve used the oil with a few of the garlic cloves to a/roast cauliflower and b/marinate a steak. Both came out great. Next time I will use more oil with the same amount of garlic.