It turns out that something kind of magical happens when you take 20 cloves of garlic and slowly cook them down in olive oil. Last week Bon Appetit.com featured a recipe calling for — yes, you read that right — 20 cloves of garlic.
This was a recipe for Grilled Chicken Salad with Garlic Confit; the salad itself didn't so much catch my eye, but the method of making a garlic confit certainly did.
The recipe boasts "oil-poaching the garlic to make confit, which yields tender, sweet cloves and infused oil. Add the cloves to pan sauces, use the oil for drizzling, or purée them both into a dressing." It's quite literally the garlic that keeps on giving. And giving. I love the idea of having infused oils and drippings to add to fried rice, salad dressings, and omelettes. Or to spread generously on toasted leftover baguette or pizzas.
Read About the Method: Garlic Confit at Bon Appetit
Related: Fennel, Lemon and Garlic Confit