garlic o' many uses

garlic confit. what? garlic cloves slowly roasted in oil until tender. the garlic and herbs infuse the oil. the uses are endless, i just tasted the oil on a cherry tomato and it is damn good. you can use the oil to cook, you can puree the garlic & use it to thicken sauces in place of butter, you can spread the garlic cloves on bread, slather on meats before you grill, roast or bake, use it in risotto, use the oil to roast asparagus, do i have to think of everything for you? the garlic loses it’s harsh punch and becomes a bit sweet. this is a secret flavor weapon upscale restaurants use. here’s how:

¾ cup canola oil
¾ cup extra-virgin olive oil
3 cups peeled garlic cloves (bigger cloves will be easier to peel)
2 dried bay leaves
10 springs fresh thyme from your herb pot & kitchen twine
or
1 teaspoon dried thyme
1 teaspoon coarse salt
a few grinds of black pepper

jar(s) with lid(s)

peel garlic. this will take a while. preheat the oven to 300℉.

in a heavy bottom dutch oven with a lid, pour in canola oil & olive oil and add salt & pepper and give a good stir to dissolve the salt a bit. add garlic, bay leaves, thyme tied in a bundle with kitchen twine, if using fresh. place the lid on the dutch oven and put in oven for 1 hour and 15 minutes until the garlic has darkened and is totally tender. let cool for a couple of hours. remove the thyme & bay leaves. using a spoon, ladle the garlic and oil into a clean jar with lid. if you have more oil than jar space do not throw it away, this is liquid gold! find a container and use it to make an omelette! or a vinaigrette! or to sauté! up your cooking game instantly, do it.