It’s damp and disagreeable here so I’m boycotting outside. (Okay, scratch that … the sun just came out. Welcome to fall in the northeast.) Nonetheless, I decided to make garlic confit after reading Grace Parisi’s recipe in the latest issue of Food+Wine. I like this recipe because it has thyme, chilies, and bay leaves in there, not just garlic and oil. The confit can be tossed into sauteed vegetables, slipped under chicken skin before roasting, or just spread on crusty bread.
2 c. garlic cloves
2 c. olive oil
6 thyme sprigs
3 small bay leaves
3 dried red chilies
In a medium saucepan, combine all ingredients and simmer over low heat until the garlic is tender but not brown. Let cool. Using a slotted spoon, transfer the garlic, herbs, and chilies to three 1/2-pint canning jars. Pour the oil on top, seal and refrigerate for up to 4 months.
Note: Make sure to refrigerate. Left on a counter, garlic in oil can cause botulism.