Confit: when duck or meat is cooked in its own fat.
We have taken this term and applied it to many other foods. One of those is garlic. But instead of cooking it in garlic fat (not sure that exists) we cook it in grape seed oil. Yes, I use grape seed oil and not olive oil because it has a higher smoke point and therefore doesn’t break down and become toxic from high heat. In general I use fresh herbs in my garlic confit, but this week I couldn’t find any prechecked so I used the cubes. To my surprise it came out amazing! I’ll give you both recipes.
Note: Garlic confit is best served warm on hot bread/challah. I leave it on the blech before Shabbos and take it off right before Kiddush on a typical Friday night. If there are any leftovers you can save it and store it in the fridge. The leftovers are best used within the week of making it. You can add the garlic confit to just about anything! (Dressing, roasted vegetables, rice, eggs, chicken…)
- A few sprigs of fresh parsley
- 3-4 leaves of fresh basil
- 20-30 cloves fresh garlic
- A pinch of black pepper
- A pinch of pink Himalayas salt
- Grape seed oil to cover everything
In a small pot bring oil to a boil and boil till the garlic gets some color. Once golden brown lower flame and let simmer for about a half hour.
This week’s recipe:
- 20 cloves fresh garlic
- 3 tablespoons crushed garlic
- 4 cubes frozen parsley
- 4 cubes frozen basil
- Grape seed oil to cover.
Same directions as above recipe.
Bracha Serle works as a private chef specializing in healthy cooking such as gluten-free, dairy-free, sugar-free, nut-free, and other dietary restrictions or allergies. She also does end-product marketing for kosher food companies and supermarkets, teaching consumers how to use new food products on a daily basis. Bracha gives clean-eating healthy cooking classes and demonstrations. You can check out her work on Instagram @shesthechef and can be reached via email at email@example.com.