Also: how to make it in bulk and save time and money while doing so.
I used to make garlic confit every Friday. Ever since my family was introduced to the goodness of hot challah (or sourdough) on a Friday night accompanied by garlic that is charred and caramelized just so that it spreads like butter on bread, well, there was no way we could do without. So, every Friday, I would prepare the garlic confit.
Which was fine. It literally takes two minutes. And then another 2 minutes. Then uncovering. Then more minutes. And timers. All easy. But, you get the idea. Easy, but nonetheless another thing on the “to do list.”
Then, a reader told us that she freezes her confit.
So, one week, I tried it. I did a double batch and froze half. And guess what, nobody was able to tell the difference.
That’s when I thought to myself, why not make a full Costco-sized bag of peeled garlic (yes, the one you either buy and never finish or avoid buying because it will never get finished) and prepare it all at once in a 9 x 13? Then, divide and freeze. And so I did. And now, this is the only way I do it. Garlic confit went from being a once a week thing on my list to something I pull out of my freezer a few minutes before the zman along with my cooked lukshen and kneidis.
Obviously, at one point I need to prepare the batch, and then divide it into smaller containers. But, the point is, this way is so much easier.
Now, about the garlic confit: I realize that I didn’t yet fully describe how amazing it is. That is because I find it hard to believe that there are people who don’t know that yet. But let’s say, you are one of those. Then let me tell you–you need to try it.
Serve it hot, with some challah. Or, spoon it over your chummus plate. We actually do both, because, kids. Some like it with the chummus, some don’t.
So, here is how I prepare my confit.
Obviously, you will need to adjust according to how much you are preparing. There are no measurements. Sorry. Because, you need to eyeball it.
Place your garlic into a loaf pan container. The smaller ones, let’s say. Add some salt, about a tablespoon for 2 cups of garlic cloves. Add a tablespoon of herbs (I like to use Italian Seasoning which is a mix of dry parsley, oregano, basil, and rosemary. But use any herbs you like).
Cover the cloves with olive oil. Don’t worry, the oil doesn’t go to waste. Cover tightly with foil and bake at 350°F for 1 hour. Your house will smell amazing.
Uncover, and carefully pour about half of the olive oil out into a jar.
Set that oil aside and use it in your salads. It’s an amazing flavorful oil. I like to use it on Shabbos for my Israeli salad and such.
Transfer the garlic to a wider container,
you want the cloves to cover more ground so that more of them get charred under the broiler.
Broil or roast for about 10 minutes or until charred to your liking.
At this point, feel free to freeze the portion you want and refrigerate the one you will be using.
Before Shabbos, I place the tin pan in the oven or on top of the blech. I stopped using ramekins because they get very hot and dangerous with little kids especially. Once the meal begins I spoon some confit over the chumus plate and some into a small dish for those who prefer it without the chummus.
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