Simple Garlic Confit


Aside from its fancy name, this little gem of a recipe is a power-lifter when it comes to flavor. Keep a batch on hand in your kitchen and you'll be amazed how handy it is to add to this and that (stay tuned, we're going to keep referencing this magic in other recipes) and how it adds a wonderful depth of flavor to your dishes.

Garlic Confit:
1 - 2 heads of garlic, cloves separated and peeled - we used the local Red Chesnok garlic from Breezy Morning Farm that we will have available to add on for as long as we can get it. 
a couple fresh thyme sprigs (optional) if you don't have them it's not a big deal. They add a little herbal flavor but not enough to hold off making the recipe.
2 small, 1 large bay leaf
A pinch of salt and a couple grinds black pepper
Enough olive oil to cover the garlic cloves by about 1 inch
Preheat oven to 350 degrees F. In a small baking dish or a mini cast iron pan, combine the olive oil, garlic, thyme, bay leaves, and and salt and pepper. The garlic should be covered all the way by about an inch of oil. Bake in the oven until the garlic cloves are soft and slightly browned. They should be soft enough to mash with a fork but not so soft that they fall apart in the oil. This takes about 30 minutes in our mini cast iron, it might be more like 40 in a ceramic baking dish.  Remove from oven, let cool and store in an air-tight container. We like a mason jar. Easily doubled, quadrupled etc... (hint - makes a lovely gift for the garlic lovers in your life!)