Life without garlic? I would rather never have to contemplate such a thing. The tiny cloves of the mythical Allium sativum plant are pungent, intensely aromatic, and impressively flavorful — an irreplaceable and unique ingredient.
I always marvel at what one little clove of garlic can do. Whether sautéed, roasted, or used raw, its presence transforms any dish in the most dramatic, delicious way.
But have you ever tried making garlic confit? If you haven’t, then you’re in for a wonderful treat. The term confit is used to describe anything that has been cooked slowly into a rich, succulent texture. To confit garlic, the cloves are very gently poached in oil, transforming them into the most delicate, sweet, and tender morsels. A dream!
The confit cloves can be used to flavor soups, sauces, pastas, vinaigrettes, marinades, or mashed potatoes. For a quick but sublime nibble, spread them on a crusty slice of bread. Use the oil in salad dressings and marinades, drizzle it on veggies, or dip some bread in it.