Garlic Confit--This is a recipe from "Dash and Bella," a beautifully poetic blog about cooking and raising a child.
- 3 whole heads of garlic, cloves separated; leave skins on
- olive oil
- a sprig of thyme or rosemary, if desired
They're ready to use now. To be decadent (oh, why not??), you can suck them right out of the skins, or you can do it primly and properly by squeezing the contents of some cloves onto French bread or into soup/stew, or you can use it in the Winter Salad above. The cloves, in the skins, will keep in the fridge for several weeks as long as they're completely covered with the oil.
Here are three other uses for garlic confit from Dash and Bella: 1) Corn, Cherry Tomato, Arugula, and Spinach Salad; 2) Garlic Confit Vinaigrette; 3) Lime Potatoes with Poached Eggs (that one makes me feel weak in the knees.). The recipes can be found at the bottom of the post on garlic confit. Bon appetit!