Monday, June 15, 2009

Recipe for Confit of Garlic Fancy name for yummy garlic sauce

Confit of Garlic Recipe from Totally Garlic cookbook available at

5 garlic heads
1 teaspoon dried rosemary
1 small dried red chile or 8 whole black peppercorns
1 1/2 cups olive oil

Separate garlic into cloves and peel. The Amazing Ez Roller Garlic Peeler does it in 3 seconds
Place in a small saucepan with the remaining ingredients. Set over low heat for 1 hour.
Remove from heat and cool.
Transfer to a jar and cover tightly.
Add cloves and some of the oil to pasta, rice, potatoes or other vegetables or spread on toasted baguette slices.
Use any remaining oil for cooking ir in salad dressings and marinades.
Makes about 2 cups.

Be sure to keep this mixture refrigerated at all times to prevent botulism according to the FDA.
With this recipe feel free to add other color peppercorns and other DRIED herbs to create your own signature blend

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