I love my crock pot and I use it all the time, but when winter comes, I like slow cooking in the oven instead to warm up the house. Our friend made garlic confit last year for her New Year’s dinner and it’s taken me this long to finally ask her for the recipe for our Christmas party. I couldn’t believe how simple it was to make, not to mention the glorious, warm, sweet smell of roasting garlic that filled my house.
I’m guessing my friend used the best of the best local organic garlic and oil straight from Italy, because she does everything the right way in the kitchen, but I cheated and used pre-peeled garlic from Trader Joe’s. I didn’t cover the oil with plastic wrap like the recipe suggests because we’ll be eating all of it at the party on Saturday, but if you plan on dipping in and out of this, definitely follow that part of the recipe so you don’t get any bacteria into the garlic mixture.
- 3 cups peeled garlic cloves
- 2 dried bay leaves
- 10 thyme sprigs
- kosher salt and whole peppercorns
- 2-3 cups oil (half canola, half extra virgin olive oil)
Preheat oven to 300. Put garlic, bay leaves, and thyme into a dutch oven. Sprinkle with a tablespoon of salt and about 20 peppercorns. Pour in enough oil to just cover the garlic. Pop in the oven for about 1 hour- 1 hour and 15 minutes until the garlic is soft and pale golden. Cool to room temperature.
Sterilize a mason jar and lid in boiling water. Transfer the garlic and oil to the jar when cooled and place a square of plastic wrap over the surface of the oil and another over the rim. Close tightly. Store in the fridge for up to 3 weeks. Every time you open the jar for garlic, change the plastic wrap out.