At Café Adelaide and the Swizzle Stick Bar, Chef Chris Lusk stuffs a French baguette with a roast chicken thigh confit, tomatoes, and pickles to create his interpretation of this classic Louisiana-style sub sandwich.
The confit cooking technique was used to cook and preserve duck legs in the days before refrigeration. Duck legs are salted before being cooked in duck fat at a low temperature for a long period of time which results in extremely tender meat that falls off the bone. This recipe for confit duck legs is courtesy of David McAninch, from his book Duck Season.“Gascon cooks usually make confit in large quantities, in the fall, and preserve the meat in sterilized jars or cans, but you can make confit in small batches for more-immediate enjoyment at any time of year — if you’re able to find enough rendered duck fat. Ask your butcher for some, or order a container of it from the specialty-foods purveyor D’Artagnan.” — David McAninch
The original method for making the dish is to cure duck legs in spices and salt, submerge them in duck fat, and cook them very slowly until they emerge crispy and crunchy from the oven. But just imagine the amount of duck fat needed! That’s why this recipe is such a godsend for duck confit-lovers. It does require a 24-hour wait before cooking, but the results are worth every minute.
Brussels sprouts are delicious on their own or flavored! In this recipe, we add Chipotle tabasco to give the dish contrasting flavor. It is good throughout the year, but also as a side in our Thanksgiving Meal feature recipe. Cooking vegetables sous vide has a number of advantages to the traditional methods of steaming or boiling. Because the vegetables cook in a sealed bag, they retain all of their nutrients and, more importantly, all of their flavor. The natural sugars in vegetables are water-soluble, and in a boiling or steaming pot, these sugars will be whisked away into the surrounding water, leaving your vegetables dull and bland. When cooked sous vide, however, those flavors stay where they belong. And, as you’d expect, there’s no guesswork or fork-probing required to know when your vegetables are properly cooked. Vegetables are composed of plant cells, which are extremely tough and resilient compared to the cellular structure of meat. Veggies have to be tough – they can’t jump out of the ground and run away from predators. To transform hard brussel sprouts into a tender and yielding side dish, we have to break down those cell walls. Unlike meats, which typically cook between 50°C / 122°F and 65°C / 149°F, vegetables require much higher heat to soften. With a few specific exceptions, like corn and zucchini, most vegetables soften at temperatures between 80°C / 176°F and 88°C / 190°F.
Mashed potatoes is a beloved side dish, but if you're like me, you might shy away from ordering it in restaurants because you know it's probably loaded with butter and cream.
So I have no choice but to make my own! And what a joy it is to do so when the recipe yields a light, fluffy and — thanks to the garlic confit — uniquely flavorful result.
When you whisk the hot milk into the potatoes, the purée becomes light as air. Just remember that a little butter goes a long way, so no need to use more than what the recipe calls for.
The result? Creamy, guilt-free mashed potatoes with the subtle and rich flavor of garlic confit. I call that something to celebrate!
This garlic scape confit can be drizzled on salads, or do as I do — put some on your fried egg in the morning. Another option is to toss artichokes and lime zest with this garlicky dressing, or try serving it simply on some crispy bread.
Click here to see In Season: Garlic Scapes.
The classic potato latke gets a makeover!
Made with shallots instead of onions, these potato latkes are delicate and slightly sweet. Served with a dollop of apple confit spiked with calvados, and a buttery, crispy sage leaf, each mouthful of these latkes yields an explosion of flavor.
See all latke recipes.
Some would say that garlic is an absolute no-no in guacamole. But this resort in one of Mexico’s most colonial towns, bucks tradition.
Click here to get more recipes for your Cinco de Mayo celebration!
What is it about melted cheese? Just about anything oozing with melted cheese tastes delicious — like melted mozzarella on a flatbread pizza; sweet, nutty Asiago in a luscious mac and cheese; or earthy fontina in an unbearably sinful fondue with chipotle and tequila.But perhaps the simplest recipe — the most adored of all — is the grilled cheese sandwich. When prepared with a crusty bread and stuffed with a cheese that melts to perfection, it is essentially irresistible. Here, this beloved sandwich takes on a gourmet twist. The secret ingredient: garlic confit!When garlic is gently poached in olive oil, it becomes sweet, with a subtle flavor. The cloves become so soft that you can spread them on your toast — or in this case, in your grilled cheese sandwich. Pair the mellow garlic confit with zingy baby arugula and a nutty, pungent aged Cheddar, Gruyère, or fontina, and every luscious bite is mouthwatering.Click here to see the Garlic Confit Recipe.
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.