My favorite snack
When I’m craving bread, I am usually trying to find time to make garlic confit.
*remember that garlic in hot oil can be dangeroud if not stored properly. Do your research before making.*
This week I had the perfect excuse! I found the cutest mini Dutch oven from target for $5. I had to put it to good use so I got to work.
After I made dinner, I got to peeling. I peeled about 3 bulbs of garlic; I find if I make too much at once it goes bad before I can finish it.
I put the peeled garlic in the Dutch oven with some fresh chives and parsley. I covered the garlic with robust olive oil.
Set the oven to 350° and roast for 1-2 hours.
I cannot tell you how important it is to not take the lid off until the pot is cooled. When the garlic is hot in oil it realeases a toxic compound that will burn tf out of your eyes. Learn from my mistakes. Just do your research on garlic + oil before you make confit!
Toast some pieces of french baguette in light EVOO. I like to spread it and sprinkle with a tiny pinch of sea salt to bring out the flavor. I promise it’s so much lighter than you imagine. Not as strong of a garlic taste as you’d expect.
