The other miscellaneous is one of my favorite things. A multipurpose concoction. It's something I might consider adding to my regular schedule, like chicken stock, tomato confit and a few others. This is Garlic Confit. Very Simple. Take garlic cloves, peel them (no smashing) cut off the root end and place them in a pot with is placed on a heat diffuser (I used my cast iron skillet). To facilitate peeling I used a silicone pot holder and rolled the cloves in it. A silpat works as well. Cover with enough canola oil so that no garlic tips stick out. Cook the cloves over a heat that produces small bubbles but dont break the surface. Keep an eye on the heat and remove from the burner if necessary. Stir every 5 minutes and cook for 40 minutes or so until the cloves are tender to a knife prick. The recipe calls for 1 c garlic cloves and 2 c canola. It will keep 1 week in the fridge so I scaled mine way back. Allow the cloves to cool in the oil, then store cloves in oil in fridge. What this produces is an utterly transformed garlic clove, subtle, almost sweet and very fragrant; it can be pureed or mashed or used in our Rack of Lamb recipe tomorrow. The bonus is that you have some garlic infused oil that can be used in a variety of ways, vinaigrettes, spread on bread, you name it!
Ok that's all folks until the huge post tomorrow. Welcome Happy Morning!
See you soon.