Best Garlic Confit Recipes

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GARLIC CONFIT



Garlic Confit image

Confit is a method that preserves food in oil and was used before the invention of refrigeration. Use the garlic cloves in mashed potatoes, pasta, garlic bread, or as a quick way to season steamed veggies. Look for bulbs that have cloves that are tight and the skin should have a purple hue. I've used thyme but feel free to use your favorite fresh herbs.

Provided by Bren

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes

Time 2h35m

Yield 20

Number Of Ingredients 3

2 bulbs garlic
¾ cup pure olive oil
2 sprigs fresh thyme

Steps:

  • Cut the tops off the garlic bulbs, place on a clean working surface, and press down firmly with the flat part of a large knife to separate the cloves from the bulb. Remove the skins and discard.
  • Pour oil into a very small pot; add garlic cloves and thyme.
  • Turn heat to medium and cook until bubbles start to form. Lower the heat to the lowest possible setting and cook until garlic is soft but not brown, 20 to 25 minutes, depending on the size of the cloves.
  • Place garlic cloves and oil in an ice cube tray and freeze until firm, 2 to 3 hours. Remove frozen cubes from the tray and store in a freezer bag.

Nutrition Facts : Calories 84 calories, Carbohydrate 1.9 g, Fat 8.4 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.2 g, Sodium 1 mg, Sugar 0.1 g

BOUCHON'S SAUTéED SPINACH WITH GARLIC CONFIT



Bouchon's Sautéed Spinach With Garlic Confit image

Thomas Keller's elegant take on this traditional vegetable. You'll have more garlic confit than you need for this recipe, but it's not hard to find ways to use it--and it will keep in the fridge for about a month.

Provided by Chef Kate

Categories     Spinach

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup peeled garlic clove (about 45 cloves)
1 cup canola oil (or enough to cover the garlic)
1 lb spinach (preferably baby spinach, or 2 10-ounce bags)
3 tablespoons unsalted butter
1/4 cup shallot, minced
8 garlic cloves, confit
kosher salt
fresh ground black pepper

Steps:

  • For the confit.
  • Cut off and discard the root ends of the garlic cloves. Place the cloves in a small saucepan, and add enough oil to cover them by about 1 inch. None of the garlic cloves should be poking through the oil.
  • Place the saucepan over low heat. The cloves should cook gently: very small bubbles will come up through the oil, but the bubbles should not break the surface.
  • Adjust the heat as necessary and move the pan to one side if it is cooking too quickly.
  • Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife.
  • Remove the saucepan from the heat and allow the garlic to cool in the oil.
  • Refrigerate the garlic, submerged in the oil, for up to a month.
  • For the spinach.
  • If using large-leaf spinach, remove the thick stems and wash the leaves. Wash the baby spinach.
  • Melt the butter in the largest skillet you have over medium-low heat.
  • Add the shallots and sauté gently for 1 minute.
  • Add the garlic confit and only as much spinach as will fit in the skillet, sprinkle with one-half teaspoons salt and a pinch of pepper, or to taste, and use tongs to turn the spinach in the butter.
  • As the spinach wilts, continue to add handfuls of spinach from time to time and season additionally as needed.
  • Do not overcook: the spinach is done when it is wilted and tender but still bright green. Serve immediately.

"ALMOST CONFIT" OF CHICKEN WITH MELTED GARLIC



Categories     Chicken     Dinner

Number Of Ingredients 7

8 large bone-in chicken thighs, 8 ounces each
14 large garlic cloves, peeled
1-1/2 tablespoons fresh thyme leaves, plus sprigs for garnish
6 fresh bay leaves
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground white pepper
freshly ground nutmeg

Steps:

  • Preheat the oven to 300 degrees. Put the chicken in a large bowl. Press 2 garlic cloves through a press and rub into the chicken. Add the thyme leaves, bay leaves, allspice, white pepper, and 1-1/2 teaspoons salt. Grate some nutmeg over the chicken and toss. Place the chicken in a roasting pan, skin side down. (I use an enamel paella pan.) Cover the pan tightly with foil and bake 45 minutes. Turn the chicken skin side up and scatter the remaining garlic cloves around. Re-cover and bake 1 hour longer. Turn on the broiler. Uncover the chicken and broil several inches from the heat for 5 to 10 minutes, until the skin is crispy. Discard the bay leaves and garnish with thyme sprigs. Serves 4

ROASTED CHICKEN WITH GARLIC CONFIT



Roasted Chicken with Garlic Confit image

Categories     Chicken     Garlic     Poultry     Roast     Quick & Easy     Low/No Sugar     Lunch     Hot Pepper     Winter     Thyme     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

12 garlic cloves (about 1 head), lightly smashed and peeled
3 fresh thyme sprigs
3/4 cup plus 1 tablespoon olive oil
1 (3-lb) chicken, quartered
1 tablespoon unsalted butter, softened
2 teaspoons salt
1/2 teaspoon black pepper

Steps:

  • Put oven rack in upper third of oven and preheat oven to 500°F.
  • Cook garlic, thyme, and 3/4 cup oil in a 1- to 1 1/2-quart heavy saucepan over low heat, uncovered, until garlic is very tender but not golden, about 25 minutes.
  • While garlic is cooking, pat chicken pieces dry and rub all over with butter and remaining tablespoon oil. Sprinkle all over with salt and pepper. Arrange chicken, skin sides up, in a shallow baking pan and roast 20 minutes.
  • Transfer garlic to a small bowl along with 1 tablespoon garlic oil and mash with a fork. Spread mashed garlic over skin of roasted chicken, then return chicken to oven and roast until just cooked through and skin is crisp, about 5 minutes.

GARLIC CONFIT



Garlic Confit image

This is a genius technique in which you slowly cook garlic in oil and herbs. Use it to make Martha's Roasted-Garlic Toast with Tomato, Spaghetti alle Vongole, and Stuffed Artichokes with Capers and Cornichons.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h20m

Yield Makes about 1/2 cup mashed

Number Of Ingredients 3

3 large or 4 small heads garlic
6 thyme sprigs
Extra-virgin olive oil

Steps:

  • Preheat oven to 275 degrees. Using a serrated knife, remove the top third of each head. Place garlic, cut-sides down, in a 6-cup loaf pan. Add thyme and enough oil to just cover (about 2 cups). Cover with parchment-lined foil and bake until garlic is soft, 1 hour to 1 hour, 15 minutes. Let cool completely, then transfer to an airtight container and refrigerate up to 2 weeks. (Oil can be strained after a day or two and refrigerated separately.)

RED SNAPPER BRAISED WITH ROSEMARY, NEW POTATOES, AND GARLIC CONFIT



Red Snapper Braised with Rosemary, New Potatoes, and Garlic Confit image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
1 pound small potatoes, such as ruby crescents, cut into 1/8-inch thick rounds
1 medium onion, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Coarse salt and freshly ground white pepper
1/2 cup extra-virgin olive oil, plus more as needed
20 cloves roasted garlic
1 sprig fresh rosemary
4 (7-ounce) skin-on red snapper fillets
Coarse salt and freshly ground white pepper
3/4 cup dry white wine
2 cups clam broth, plus more as needed
2 ripe tomatoes, peeled, seeded and cut into 1/4-inch dice
16 Kalamata olives, pitted and coarsely chopped (about 1/3 cup)
2 tablespoons roughly chopped fresh flat-leaf parsley
8 thin-sliced rounds lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • Make the potatoes: Heat the oil in an ovenproof 12-inch non-stick skillet over medium-low heat. Add the potatoes and cook, stirring, until soft, about 10 minutes. (The potatoes shouldn't brown.) Add the onion, rosemary, and thyme, and season with salt and pepper. Cook, covered, until the onions soften, about 5 minutes. Transfer the potatoes to bowl and set aside. (The potatoes may be made up to 3 days in advance and refrigerated.)
  • Make the snapper: Heat the oil in the ovenproof skillet over medium heat. Arrange the potatoes in 4 thick mounds in the skillet and scatter the garlic and rosemary around them.
  • Season the snapper with salt and pepper. Place 1 fillet on top of each mound. Add the wine, bring to a boil, and cook until reduced by half, about 2 minutes. Pour in the clam broth. Bring to a boil, cover, and braise in the oven until the snapper is barely opaque in the center, about 7 to 8 minutes.
  • Using a slotted spatula, transfer the potato mounds topped with the snapper to the center of 4 warmed dinner plates. Return the skillet to high heat and boil until lightly thickened, about 2 minutes. Add the tomatoes, olives and parsley and cook for 15 seconds. Taste for balance, adding some olive oil or more clam broth, if desired. Season with salt and pepper. Spoon half the sauce over the fish fillets and pour the rest into a warmed sauce boat. Serve immediately, garnished with the lemon slices, with the sauce passed on the side.

SLOW-COOKED GARLIC CONFIT



Slow-Cooked Garlic Confit image

"Confit" is food that has been preserved in fat, and when this method is applied to garlic cloves, the flavor becomes concentrated, it brings out the natural sweetness, and tames the strong bite. Add to soups, stews, vinaigrette, mashed potatoes, spread on crostini, or eat on its own!

Provided by France C

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h50m

Yield 16

Number Of Ingredients 4

2 heads garlic
½ teaspoon salt
⅛ teaspoon red pepper flakes
⅔ cup olive oil

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Peel garlic cloves and place into a small 2-cup baking dish or large ramekin. Sprinkle with salt and red pepper flakes. Drizzle with oil, ensuring all cloves are covered. Cover dish with foil.
  • Bake in the oven until garlic cloves are soft and just starting to brown around the edges, 1 1/2 to 2 hours. Do not overcook, as garlic will become bitter.
  • Transfer garlic cloves to a clean jar. Cover lightly with oil. Seal lid and refrigerate; use within 3 to 5 days.

Nutrition Facts : Calories 90.1 calories, Carbohydrate 2.3 g, Fat 9 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 1.2 g, Sodium 74 mg, Sugar 0.1 g

YUKON GOLD POTATO SOUP WITH CHIVE OIL, BEET REDUCTION AND SWEET GARLIC CONFIT CROUTONS



Yukon Gold Potato Soup with Chive Oil, Beet Reduction and Sweet Garlic Confit Croutons image

Provided by Doreen Fang

Time 10h55m

Yield 8 servings

Number Of Ingredients 24

Kosher salt
3 Yukon gold potatoes, peeled and medium diced
5 tablespoons unsalted butter, divided
1 tablespoon canola oil
1 large white onion, peeled and medium diced
3 shallots, peeled and medium diced
3 carrots, peeled and medium diced
2 quarts vegetable stock
Freshly ground black pepper
1 cup half-and-half, or more as needed
1/2 cup heavy cream, or more as needed
Freshly ground white pepper
1/2 cup canola oil
1 head garlic, cloves peeled
1 loaf country French bread, sliced
Kosher salt and freshly ground black pepper
Chive Oil, recipe follows
Beat Reduction, recipe follows
4 chives, finely chopped, for garnish
1 bunch fresh chives
3/4 cup canola oil
3 large beets, peeled and diced small
Water
1/2 small lemon, juiced and strained (no pulp)

Steps:

  • Put the potatoes in a large stock pot of salted cold water. Cover and bring to boil over medium heat. Lower the heat to a simmer and cook until tender. Once the potatoes are cooked, pour them into a strainer, removing all of the water. Put them back into the original pot. If there is still a lot of excess water in the potatoes, put the pot over low heat, shaking the pot so the potatoes dry off but not burn. Turn off the heat, cover and keep warm.
  • In a large stock pot, over medium-high heat, add 2 tablespoons of butter and 1 tablespoon canola oil. When the butter has melted, add the onions, shallots and carrots. Turn the heat down to medium-low, and cook the vegetables until they soften, without burning or caramelizing. Saute for approximately 5 minutes, then add 2 quarts of vegetable stock. Keep the stock at a low simmer for about 30 minutes. Taste the stock and season with kosher salt and black pepper, to taste.
  • While stock is cooking, make Garlic Confit for croutons:
  • In a small saucepan over medium-low heat, add canola oil and whole peeled garlic. Allow to cook until very tender to the touch, about 30 to 45 minutes. It should be like roasted garlic where you can smash and spread it. Allow the garlic to cool a bit then remove garlic cloves from oil and smash the garlic making it look like a puree. Set aside.
  • Pour half of the stock into the pot of cooked potatoes. Using a hand mixer or immersion blender, puree the potatoes. Continue to add stock accordingly until the puree is thick but still pourable. Make sure the whole mixture is smooth. If the soup is still too thick, add more stock. Strain the soup in a fine mesh sieve; this is going to help remove the starchy, grainy feel from the potatoes. Strain the soup at least twice to get a nice smooth texture.
  • Add the strained soup to a fresh clean pot and put it over medium-low heat. Whisk in the 1 cup of the half-and-half, 1/2 a cup of heavy cream and 3 tablespoons of butter. (This is where your palette is going to come into play, you can make this as smooth and buttery as you want.) Season with kosher salt and white pepper. Keep whisking and stirring, so as not to let the soup burn. Lower the heat and keep the soup warm.
  • To make the garlic croutons:
  • Preheat oven to 375 degrees F.
  • Brush the garlic oil on both sides of the bread slices. Arrange them on a sheet pan and put in the oven to toast on both sides. Remove from oven and spread prepared garlic confit on top.
  • Assembly: Using a 4-ounce ladle, pour a ladle of soup into each bowl and squeeze a nice large circle of chive oil around the soup. Squeeze another large circle of beet reduction directly on top of the chive oil. Put 1 garlic crouton in the middle of each bowl. Garnish the croutons with a sprinkle of finely chopped chives.
  • Fill a bowl with ice and water. Bring a medium saucepan of water to a boil over medium heat. Once the water is at a boil, hold the bunch of chives with a pair of tongs. Put the chives into the water for 3 seconds and immediately remove to the ice water. Drain and dry the chives with a paper towel.
  • In a blender add chives and oil and puree until smooth and thoroughly blended. Allow the mixture to sit overnight, then strain to remove any chive particles. Strain again through 4 layers of cheesecloth. Pour into a squeeze bottle and when ready to use, put the bottle into hot water to bring to room temperature.
  • Puree the beets with a little bit of water in blender. Strain through a mesh strainer into a saucepan. Heat beet juice slowly over low heat and add the lemon juice. Pour the mixture through a fine mesh sieve and put it into a squeeze bottle.

SAUTÉED SPINACH WITH GARLIC CONFIT



SAUTÉED SPINACH WITH GARLIC CONFIT image

Categories     Vegetable

Yield 4

Number Of Ingredients 12

Garlic confit
1 cup peeled garlic cloves (about 45 cloves)
Canola oil, enough to cover the garlic
Cut off and discard the root ends of the garlic cloves. Place the cloves in a small saucepan, and add enough oil to cover them by about 1 inch. None of the garlic cloves should be poking through the oil.
Place the saucepan on a diffuser over medium-low heat; alternatively, place the saucepan over low heat. The cloves should cook gently: Very small bubbles will come up through the oil, but the bubbles should not break the surface. Adjust the heat as necessary and move the pan to one side of the diffuser if it is cooking too quickly. Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife. Remove the saucepan from the heat and allow the garlic to cool in the oil. Refrigerate the garlic, submerged in the oil, for up to a month.
Sautéed spinach with garlic confit
1 pound spinach, preferably baby spinach, or 2 (10-ounce) bags
3 tablespoons butter
1/4 cup minced shallots
8 cloves garlic confit
Kosher salt
Freshly ground black pepper

Steps:

  • 1. If using large-leaf spinach, remove the thick stems and wash the leaves. If necessary, wash the baby spinach. 2. Melt the butter in the largest skillet you have over medium-low heat. Add the shallots and sauté gently for 1 minute. Add the garlic confit and only as much spinach as will fit in the skillet, sprinkle with one-half teaspoon salt and a pinch of pepper, or to taste, and use tongs to turn the spinach in the butter. As the spinach wilts, continue to add handfuls of spinach from time to time and season additionally as needed. Do not overcook: The spinach is done when it is wilted and tender but still bright green. Serve immediately. Each serving: 190 calories; 3 grams protein; 7 grams carbohydrates; 2 grams fiber; 18 grams fat; 7 grams saturated fat; 23 mg. cholesterol; 208 mg. sodium.

CONFIT TURKEY WITH CHILES AND GARLIC



Confit Turkey With Chiles and Garlic image

With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork

Provided by Chris Morocco

Categories     Thanksgiving     Dinner     Pepper     turkey     Garlic     Chile Pepper     Oregano     Almond     Peanut     Sesame     Hot Pepper     Dairy Free     Soy Free     Wheat/Gluten-Free

Yield 4 - 6 Servings

Number Of Ingredients 11

1 Tbsp. light brown sugar
2 tsp. cracked black pepper
2 Tbsp. plus ¼ tsp. kosher salt
2 whole turkey legs (4-5 lb. total)
6 garlic cloves, smashed, plus 2 heads of garlic, divided
8 guajillo, ancho, or New Mexico chiles, stems and seeds removed
4 sprigs oregano or 1 tsp. dried oregano
3-4 cups (or more) extra-virgin olive oil
2 tsp. (or more) crushed red pepper flakes
½ cup unsalted roasted almonds or peanuts
¼ cup toasted sesame seeds

Steps:

  • Combine brown sugar, black pepper, and 2 Tbsp. kosher salt in a small bowl. Place turkey legs in a baking dish just big enough to fit them or a medium Dutch oven. Sprinkle all over with brown sugar mixture and scatter smashed garlic cloves around. Let sit at room temperature at least 2 hours, or chill up to 12 hours (more time makes a big difference).
  • Place a rack in middle of oven; preheat to 275°F. Cut heads of garlic heads in half crosswise. Nestle around turkey legs along with chiles and oregano sprigs. Pour in oil until turkey is mostly if not completely submerged (shove chiles down since they can burn if above the surface of the oil). You may need a bit more oil depending on your pot and size of turkey legs; don't worry, this oil can be reused in all kinds of ways so it won't go to waste!
  • Braise turkey, uncovered, until meat has shrunk away from drumsticks dramatically and meat shreds easily with firm pressure, 3-4 hours (a few bubbles is okay, but anything above a lazy simmer and you should reduce the heat). Let meat rest, still submerged in fat, at least 1 hour.
  • Pick out chiles from braising oil with tongs and place in a blender; add red pepper flakes and 1 cup braising oil. Let cool slightly, then blend until chiles are coarsely chopped. Add almonds and pulse until largest pieces are no bigger than a red pepper flake. Add sesame seeds and pulse just to combine. Season with remaining ¼ tsp. salt and add more red pepper flakes if desired.
  • If eating right away, heat 2 Tbsp. braising oil in a large nonstick or cast-iron skillet over medium heat. Cook turkey legs, carefully turning with 2 pairs of tongs, until brown and crisp all over, 8-10 minutes. Serve with the almond-chile sauce.
  • Don't discard the braising oil or the juices below: Strain through a fine-mesh sieve into a heatproof container. Skim off fat to use for roasting potatoes, or your next confit project. Use juices in another braise, or stir into a pot of beans.
  • Do ahead: Turkey can be braised 4 days ahead. Let cool, cover and chill (still in oil). Reheat, uncovered, in a 275°F oven until warmed through, about 40 minutes, before browning.

GARLIC CONFIT



Garlic Confit image

Provided by Sondra Bernstein

Categories     Garlic     Vegetarian     Low Cal     Low Cholesterol     Vegan     Bon Appétit

Yield Makes 24 Garlic Cloves

Number Of Ingredients 2

1 cup olive oil
24 garlic cloves, peeled

Steps:

  • Heat oil in small saucepan over medium-low heat. Add garlic; cook over very low heat until soft, about 1 hour (do not brown). DO AHEAD: Can be made 1 month ahead. Keep chilled and completely covered in oil. Always use clean spoon to remove garlic.

VIDALIA ONION CONFIT WITH GARLIC TOASTS



Vidalia Onion Confit with Garlic Toasts image

Categories     Garlic     Onion     Side     Broil

Yield makes about 2 cups confit

Number Of Ingredients 9

1 baguette, sliced diagonally 1/4 inch thick
2 tablespoons olive oil
1 clove garlic, halved, for the toasts
1 tablespoon unsalted butter
6 onions, preferably Vidalia, chopped (about 1 1/2 pounds)
1/2 teaspoon firmly packed dark brown sugar
Coarse salt and freshly ground black pepper
1/4 cup dry red wine
1 tablespoon chopped fresh thyme, plus small sprigs for garnish

Steps:

  • Position an oven rack 4 inches below the broiler element and preheat the broiler. To make the toasts, arrange the baguette slices on a baking sheet and brush on one side with some of the olive oil. Broil until brown, 2 to 3 minutes. Turn the toasts and broil the other side. Remove the toasts from the oven and while warm, rub one side of each toast with the cut surfaces of the garlic clove. Transfer to a rack to cool.
  • To make the confit, heat the butter and remaining olive oil in a large skillet over medium heat. Add the onions and sugar, and season with salt and pepper. Cook, stirring occasionally, until the onions are soft, 15 to 20 minutes.
  • Increase the heat to medium-high. Add the wine and cook, stirring occasionally, until the wine is reduced and the onions are a deep golden brown, 15 to 20 minutes more. Add the thyme; taste and adjust for seasoning with salt and pepper.
  • To serve, place the reserved toasts on a large serving platter and top each piece with a spoonful of confit. Garnish each with a sprig of thyme.
  • making ahead
  • The toasts can be made up to 2 days ahead and stored at room temperature in an airtight container. The confit can also be made ahead and will actually improve as the flavors marry. Refrigerate the confit in an airtight container for up to 4 days.
  • storing onions
  • Onions need circulating air to stay fresh. Vidalia onions are particularly tricky due to their high sugar content. One of the best ways to store Vidalia onions is in the cut-off legs of pantyhose: drop an onion down the leg, tie a knot, and repeat. Hang the onion-filled hose from a hook in a cool, dry place. They will keep for months. Alternatively, wrap them separately in paper towels and refrigerate.

ROAST CHICKEN WITH SHALLOTS, THYME, BACON AND GARLIC CONFIT SAUCE



Roast Chicken With Shallots, Thyme, Bacon and Garlic Confit Sauce image

This recipe was designed for new parents, who must cook stealthily to keep from waking an infant. The silent chef must follow a few simple, yet unforgiving rules: any busy, attention-demanding work has to happen before baby's bedtime; recipes must easily tolerate a lengthy span between prep and finish, ideally resting at room temperature to lessen the mess and effort involved in refrigerating and reheating; and the final steps, after baby's bedtime, have to be both quiet and fairly routine.

Provided by The New York Times

Categories     for two, poultry, main course

Time 1h5m

Yield 2 servings

Number Of Ingredients 10

4 chicken thighs, bone in and skin on
Salt and black pepper
4 tablespoons extra-virgin olive oil
2 tablespoons butter
10 shallots, peeled
5 garlic cloves, unpeeled
2 sprigs thyme
1 slice bacon, cut into 1/2-inch squares
1 cup dry white wine
1/2 cup chicken stock

Steps:

  • Stage 1, pre-bedtime. Pat chicken dry and season to taste with salt and pepper. Place a medium Dutch oven over high heat, and add 2 tablespoons olive oil and 1 tablespoon butter. When oil and butter barely begin to smoke, lay thighs skin side down in pan. Brown well on all sides until a rich amber color, 10 to 12 minutes. Remove chicken from pan, and discard fat.
  • Return unwashed pan to medium heat, and add 2 remaining tablespoons olive oil and 1 tablespoon butter. Add shallots, garlic, thyme and bacon. Stir gently (so garlic cloves don't lose their peels), until bacon is crisp and shallots and garlic are lightly browned. Raise heat, add wine and boil until reduced by half, about 3 minutes. Add chicken stock, bring to a boil and season to taste with salt and pepper. Remove pan from heat, and set aside at room temperature.
  • Stage 2, post-bedtime. Preheat oven to 350 degrees. Return Dutch oven to high heat. When liquid begins to simmer, rest chicken thighs skin side up on vegetables. Baste quickly with stock and wine, and transfer, uncovered, to oven. Bake 15 minutes, baste again, and bake 15 minutes more.
  • Remove from oven, and transfer garlic cloves to a small plate. Separate cloves from their skins, and discard skins. Mash cloves with a fork, and return to sauce, stirring to mix. To serve, discard thyme sprigs, and place equal portions of chicken and shallots on two plates. Top with sauce. If desired, serve with rice.

RACK OF LAMB PROVENCALE WITH GARLIC CONFIT



Rack of Lamb Provencale With Garlic Confit image

Yet another Lamb Recipe from my Toolbelt. LCBO, featured the Flavours of France and share with you. Succulent rack of lamb, heady with the fragrance of garlic and herbs. The garlic loses all its strong aromas and becomes a mellow vegetable when it is cooked. Its flavour beautifully complements the lamb. As an ideal match for the rich savour of lamb, herbs and garlic, Wine Tidings magazine chooses these robust full bodied reds from Southern France. - Fortant de France Cabernet Sauvignon. - Rigal Cahors. - Chateau de Gourgazaud. - Rasteau Cote du Rhone Villages (my third choice). - Calvet Reserve Bordeaux. - Guigal Cotes du Rhone (my second choice). - Jaboulet Crozes Hermitage. - Chateau Montlabert. - Mommessin Chateauneuf-du-Pape (my first choice).

Provided by TOOLBELT DIVA

Categories     Lamb/Sheep

Time 2h

Yield 4 serving(s)

Number Of Ingredients 16

1 head garlic
2 tablespoons butter
2 lamb racks, 8 chops each
1 tablespoon Dijon mustard
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
2 tablespoons fresh parsley, chopped
1/2 cup fresh breadcrumb
2 tablespoons extra virgin olive oil
salt and pepper
1/2 cup red wine
1 tablespoon sherry wine or 1 tablespoon apple cider
1/4 teaspoon sugar
1 cup chicken stock
1/2 cup unsalted butter
1 tablespoon fresh parsley, chopped

Steps:

  • To Make Garlic Confit:.
  • Separate garlic into cloves. Slice root end off each clove but do not peel.
  • Place in saucepan, cover with water and bring to boil.
  • Boil 5 minutes. Drain and slip garlic out of its skin; it will come out easily.
  • Heat butter in skillet on low heat, add garlic cloves, cover and cook, shaking pan occasionally, until garlic is golden (about 10 minutes). Reserve garlic and skillet for sauce.
  • To Pepare the Lamb Racks:.
  • Cut away last 2 inches of fat and meat from bones. Trim remaining fat; cut racks in half.
  • In a small bowl, combine Dijon mustard, rosemary, thyme, parsley, breadcrumbs, oil, salt and pepper. Pat over lamb racks.
  • Preheat oven to 400 deg. F.
  • Place lamb on a rack over roasting pan and bake for 35 to 40 minutes or until juices are slightly pink. Let rest for 10 minutes before carving.
  • To Make Sauce:.
  • In the reserved skillet, add red wine, vinegar and sugar. Reduce until glazed (about 3 minutes). Add stock and butter and boil until slightly thickened. Scatter in garlic confit and parsley.
  • To Serve:.
  • Slice lamb down into chops, spoon on a little sauce and garnish with garlic confit.
  • Serve with roasted potatoes and vegetables.
  • Open your bottle(s) of wine, pour liberally, and enjoy!

ONION CONFIT ON GARLIC TOASTS



Onion Confit on Garlic Toasts image

Categories     Garlic     Onion     Appetizer     Sauté     Red Wine     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups confit and about 42 toasts

Number Of Ingredients 10

1 baguette, cut 1/4-inch thick
1/4 cup olive oil
1 clove garlic, halved
2 tablespoons unsalted butter
3 pounds yellow onions, thinly sliced
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup red wine
1 tablespoon chopped thyme

Steps:

  • Preheat oven to 325° F. On a large baking sheet arrange bread slices in one layer and lightly brush both sides of each slice with about 2 tablespoons olive oil. Toast slices in middle of oven 15 minutes and turn over. Toast an additional 15 minutes, or until golden. Transfer toasts to a rack and rub one side of each toast with cut side of halved garlic. Let cool. Toasts may be made 2 days ahead and kept in a sealable plastic bag at room temperature.
  • Heat the butter and remaining 2 tablespoons olive oil in a large skillet over medium heat. Add onions and sugar. Season with salt and pepper. Cook, stirring occasionally, until onions are soft, 15 to 20 minutes.
  • Increase heat to medium-high. Add red wine and cook, stirring occasionally, until wine is reduced and onions are deep golden brown, 15 to 20 minutes more. Add thyme; taste and adjust for seasoning. Transfer onions to a bowl and serve immediately with toasts.

WILD MUSHROOM PIZZA WITH GARLIC CONFIT AND BACON



Wild Mushroom Pizza with Garlic Confit and Bacon image

Categories     Cheese     Garlic     Mushroom     Pork     Appetizer     Bake     Spring     Poker/Game Night     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 7

3 bacon slices, cut crosswise into 1/2-inch pieces
2 tablespoons olive oil
§ cup halved peeled large garlic cloves (about 2 1/2 ounces)
12 ounces assorted fresh wild mushrooms, thinly sliced
1/2 red bell pepper, cut into matchstick-size strips
1 10-ounce purchased fully baked thin pizza crust
1 cup (packed) mixed shredded Italian cheeses (about 4 ounces)

Steps:

  • Cook bacon in large skillet over medium heat until golden, about 10 minutes. Using slotted spoon, transfer bacon to paper towels. Pour off drippings from skillet. Add oil and garlic to skillet. Cover and cook over low heat until garlic is golden, stirring occasionally, about 15 minutes. Add mushrooms and bell pepper; cover and cook over high heat until vegetables are tender, stirring often, about 5 minutes. Season with salt and pepper. (Can be made 8 hours ahead; chill bacon and vegetables.)
  • Preheat oven to 450°F. Place pizza crust on baking sheet. Sprinkle cheeses, then vegetable mixture and bacon over crust. Bake until cheeses melt, about 15 minutes. Remove from oven. Let stand 2 minutes. Cut into wedges and serve.

BUFFALO STEAK AND ONION CONFIT ON GARLIC TOASTS



Buffalo Steak and Onion Confit on Garlic Toasts image

Categories     Garlic     Onion     Roast     Low Fat     Buffalo     Spring     Gourmet

Yield Serves 4

Number Of Ingredients 12

For onion confit
1 pound onions (about 3 medium)
1 teaspoon olive oil
1/3 cup beef broth
6 tablespoons balsamic vinegar
1 tablespoon packed brown sugar
1 whole star anise
two 8-ounce boneless buffalo strip loin steaks
1 teaspoon olive oil
1 garlic clove
four 1/2-inch-thick slices nonfat country-style bread
Accompaniment:Roasted Beets with Garlic-Beet Purée

Steps:

  • Make onion confit:
  • Halve onions and cut each half lengthwise into 6 wedges. In a 2-quart heavy saucepan heat oil over moderately high heat until hot but not smoking and sauté onions, stirring, until edges are golden brown, about 2 minutes. Stir in remaining confit ingredients and simmer, covered, until onions are tender, about 20 minutes. Remove lid and simmer, stirring occasionally, until liquid is slightly thickened and syrupy, about 10 minutes more. Discard star anise. Keep confit warm, covered.
  • Preheat oven to 450°F.
  • Trim fat from steaks and cut each steak into 4 equal pieces. Pat steak dry and season with salt and pepper. In a large nonstick skillet heat oil over moderately high heat until hot but not smoking and brown steak on both sides, about 3 minutes total. Transfer steak to a roasting pan and roast in middle of oven about 5 minutes for medium-rare. Let steak stand 5 minutes.
  • While steak is roasting, halve garlic clove. On a baking sheet in oven with steaks or in a toaster toast bread until golden brown. Immediately rub toasted bread with cut sides of garlic.
  • Serve steak and onion confit on toasts with roasted beet wedges and garlic-beet purée.

GARLIC CONFIT PURéE



Garlic Confit Purée image

Categories     Condiment/Spread     Garlic     Boil     Gourmet

Yield Makes about 3 tablespoons

Number Of Ingredients 3

12 garlic cloves, peeled
1 tablespoon fine sea salt
1 cup rendered duck fat

Steps:

  • Bring 2 cups water, garlic, and 1 teaspoon sea salt to a boil in a 1 1/2-quart saucepan, then drain in a colander. Blanch garlic in same manner 2 more times. Dry pan well with paper towels, then add garlic and cover with duck fat. Simmer, uncovered, until garlic is very tender, about 5 minutes. Drain garlic in a sieve set over a bowl, reserving fat, and purée garlic in a food processor to make confit. Cool completely before putting in cavities of squabs.

SIMPLE GARLIC CONFIT WITH HERBS



Simple Garlic Confit with Herbs image

Provided by Terra Brockman

Categories     Sauce     Garlic     Thyme

Yield Makes about 4 cups

Number Of Ingredients 3

9-10 heads of garlic (about 3 cups cloves)
9-10 sprigs of thyme or another woody herb like rosemary
3 cups olive oil

Steps:

  • Peel garlic cloves and place in a medium heavy saucepan. Stir in thyme and oil. Cover and cook over very low heat (you want the garlic to gently poach, not deep fry!), about 30 minutes. Small bubbles will rise from the garlic, but don't let the oil simmer. The oil temperature should not go above 200°F. To test for doneness, spear a clove with a fork. If it's very soft, turn off heat; if not, poach 10-15 minutes more.
  • Remove pan from heat, keep covered, and let cool to room temperature. Using a clean spoon, divide garlic and herbs among resealable glass jars. Fill jars with cooking oil, seal, and chill.
  • Do Ahead
  • Garlic confit can be chilled for up to 4 months.

SANTA BARBARA SPOT PRAWNS WITH TOMATO CONFIT, GARLIC, AND CHILE



Santa Barbara Spot Prawns with Tomato Confit, Garlic, and Chile image

Categories     Bread     Sauce     Garlic     Tomato     Side     Summer     Kosher

Number Of Ingredients 22

24 large spot prawns (about 4 1/2 pounds)
3/4 cup extra-virgin olive oil
1 1/2 cups sliced shallots
1 tablespoon thyme leaves
1 tablespoon thinly sliced chile de árbol
1/2 cup sliced garlic
1 1/2 pints cherry tomatoes, cut in half
Yellow tomato confit (recipe follows)
1/4 cup sliced flat-leaf parsley
1 tablespoon chopped oregano
2 tablespoons sliced green basil
2 tablespoons sliced opal basil
1 lemon, for juicing
Yellow Tomato Confit
1/2 cup sliced red onion
2 dried chiles de árbol, broken in half with your hands
1 tablespoon sliced garlic
2 sprigs basil
2 sprigs oregano
1 1/2 pounds yellow tomatoes
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Use kitchen scissors to cut the shells of the spot prawns down their backs, from the base of their heads to the tip of their tails. (Don't remove the shells.) If the prawns are wet, dry them with paper towels.
  • Heat two heavy-bottomed sauté pans over high heat for 3 to 4 minutes. Swirl 2 tablespoons olive oil into each pan, and carefully place the prawns in the pans, on their sides. (You will need to cook the prawns in batches to avoid overcrowding them.) Season each batch of prawns with 1/2 teaspoon salt and some pepper. Pour another 2 tablespoons oil into each pan, and cook about 5 minutes, until the shells get some color and the flesh begins to turn opaque on the first side.
  • Turn the prawns over, drizzle another 2 tablespoons oil into each pan, and season the second side of each batch with 1/2 teaspoon salt and some pepper. Cook another 3 minutes or so, until the prawns are just cooked. (You can peek inside the cut shell to see that the flesh is completely opaque.)
  • Remove the prawns to a platter, and turn the heat under both pans down to medium-low. Divide the shallots, thyme, and sliced chiles between the two pans. Season with 1/4 teaspoon salt and some pepper. Cook 2 minutes, until the shallots are translucent, scraping the pan with a wooden spoon to release all the flavorful shrimp bits. Divide the garlic between the pans, and cook 3 to 4 minutes, stirring often, until the shallots and garlic are soft and just starting to color. Turn the heat back up to high, and add half the cherry tomatoes, 1/2 teaspoon salt, and lots of freshly ground black pepper to each pan. Taste for seasoning, and cook a minute, stirring often.
  • Spoon the hot yellow tomato confit onto a large warm platter.
  • Add half the prawns, sliced parsley, oregano, and the two basils to each pan, and roll the prawns in the cherry tomatoes to coat well. This final step is a little cumbersome but really helps coat the prawns in the cherry tomato sauce.
  • Arrange the prawns on the platter, and squeeze a generous amount of lemon juice over them. Spoon the remaining cherry tomato sauce over the top.
  • Serve with lots of crusty bread for sopping up the sauce and juices. The prawns would also be great with steamed rice or over pasta.
  • Yellow Tomato Confit
  • Preheat the oven to 400°F.
  • Scatter the red onion, chiles, garlic, and basil and oregano sprigs in a baking dish. Core the yellow tomatoes and place them, stem side down, on top of the onions. Sprinkle with 2 teaspoons salt, and pour the olive oil and 1 cup water over the tomatoes.
  • Cook the tomatoes in the oven about 50 minutes, until they soften and blister. Remove the pan from the oven, and let cool 10 minutes. Strain the tomatoes and onions over a bowl, saving the juice. Discard the herbs and half the chiles.
  • Transfer half the tomato mixture to a blender with 1/2 cup of the liquid. (You will need to purée in batches.) Process at the lowest speed until the tomatoes are puréed. Pour in more liquid, a little at a time, until the tomato confit is the consistency of heavy cream. Turn the speed up, and blend about a minute, until completely smooth. Transfer to a container, and repeat with the second half of the tomatoes. (You may not need all the liquid.) Season with 1/2 teaspoon salt and some pepper. Taste for seasoning.
  • Note
  • If you can't find spot prawns, make this summer dish with another type of fresh prawn or large gulf shrimp sold in their shells.
  • You can make the yellow tomato confit in the morning. The rest of the cooking must be done at the last minute, but you can get all the slicing and herb-prepping done ahead, so that when it comes time to cook you'll be ready. The spot prawns should be cleaned right before they're cooked and not any earlier. When it comes to sautéing the prawns, for six people you'll need two or three sauté pans, or you can do them in batches. While cooking the shallots and tomatoes in one pan, you could be sautéing the last batch of prawns in the other.

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