MORE FOOD. Now that I’m able to eat again, that’s pretty much all I’ve been doing. If you’ve ever been pregnant, you know what I’m talking about. (And if you haven’t, just imagine the worst sickness you’ve ever had that inhibited your ability to eat. Remember how awesome food tasted as soon as you could eat again?) Along with the actual consuming of the food, though, I’ve also regained a good deal of energy I had been lacking, making it possible for me to actually prepare the food as well. Oh, how I’ve missed home cooked meals!
This time, I decided to go with something extremely -gasp- simple. Surprised? It involves all of two ingredients and could quite possibly be my new favorite thing on the planet. It’s called garlic confit. Basically, just garlic cooked very slowly in oil until it becomes soft, sweet, and tender. I actually picked up the idea from an Italian restaurant I used to work at where this was one of their signature appetizers. I had tried to make it before, but had failed miserably when I tried to cook it in the oven. This time around, though, it came out perfectly and I absolutely cannot wait to make it again!
What you’ll need:
- 2-3 heads of garlic (I used two since it was just for one meal)
- 1 cup of olive oil
- Peel garlic heads and add to small sauce pan
- Add in olive oil until all the heads are completely submerged (about 1 cup)
- Cook over low heat for about an hour or until garlic is soft and spreadable
- Serve and enjoy!
The end result is soft, spreadable garlic that is amazing on fresh bread! I served it alongside an easy Sunday spaghetti dinner and it was perfect!
Although it is a little bit time consuming to make, it is so so worth it! And there are so many other things you can use it for, too. I’ve heard of people making large batches around the holidays and giving away little jars of it as gifts. Might be worth a try when the time comes. 🙂
Note: Garlic confit typically keeps well for up to two weeks in the refrigerator. It is not recommended to store it longer than this as it increases the risk for botulism, a highly dangerous food poisoning that comes from bacteria spores being spread in certain foods when not exposed to oxygen for extended periods of time. Be sure to keep your garlic refrigerated and use in a timely manner.
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