Garlic confit is like über-roasted garlic: it's sweet, soft, mellow and pungent all at the same time. It's both a condiment and a spread, and it'll keep indefinitely in the fridge as long as the garlic is covered in oil. And the oil itself, well, oh my. Its all fabulous. There are a million ways to use the garlic, the oil or both. They'll just pop into your head as you cook.
Now, the easy way to peel a lot of garlic is to shake a bunch of cloves inside two metal bowls, as in this Saveur video, and that's how I did it. It's quite a workout at the crack of dawn. It is also extremely effective in two ways. It does get all that papery skin off the garlic, and it also rouses every human and animal attempting to sleep in the house. Then they realize it stinks. Such fun.
|The fastest way I know to peel a lot of garlic. See video.|
My breakfast was a toasted baguette, with a light schmear of garlic confit, and a runny egg on top, with lots of fresh ground black pepper. Heaven.
|Garlic Confit adapted from Mission Street Food|
Garlic ConfitAdapted from Mission Street Food
Ingredients:1 lb. peeled garlic cloves