Page 8 - ClubLife Weekly 062122 (1)

CHEF'S CORNER

G A R L I C C O N F I T

Ingredients

1 Pint Garlic, stem end
removed

Enough neutral oil to just
barely cover the garlic

Directions

In a small pot that is just big enough to
hold the garlic, cover with oil and place

over low heat on the stove. It is important Notes
to not let the oil get too hot or you risk
Garlic Confit, is a staple
burning the oil. Let the garlic simmer on
in my kitchen. Extremely
low for 20-30 minutes. You want to see versatile, delicious, and

the smallest bubbles just breaking the easy to make. Make a
good-sized batch
surface. Once the garlic is pale and is
because it will hold well.
easily pierced with a knife it is ready. The beauty of this

Allow to cool completely and then store in method is that you end
up with two ingredients
the refrigerator. Remove garlic cloves as
from one recipe. Use the
needed. Just maintain a layer of oil over confit in marinades,
sauces, dressings,
the garlic. The garlic confit will hold under
butters and especially
refrigeration for several weeks. in mashed potatoes.
The garlic oil Is great in
Executive Chef vinaigrettes, dressings,
marinades or drizzled
Harold Ramos on as finishing oil.