(adapted from How to Roast a Lamb: New Greek Classic Cooking
Confit means to preserve by simmering food in fat (lard or oil) at a low temperature. In the Greek kitchen this is a pantry staple. Garlic is braised in the oven with oil, bay leaf and thyme to use with so many dishes: add to a simple pan sauce, use the oil to make vinaigrette, or drizzle alongside just about any protein.
20-30 cloves garlic, peeled (about 3 heads)
1 dried bay leaf
about 8 sprigs fresh thyme
about 2 c. blended oil (50 percent canola and 50 percent olive)
Kosher salt
Whole black peppercorns
Turn oven on to 300 degrees.
Put garlic cloves in a heavy Dutch oven. Add bay leaf, thyme, pinch of salt, and 15-20 black peppercorns. Cover with oil.
Put a lid on the pan and place in the oven for 1 hour. Remove to cool.
Transfer garlic and oil to a clean jar. Press plastic wrap down directly on to the oil and then place another piece of plastic wrap over the rim. Twist on the lid. When using, to prevent cross-contamination, use clean utensils and place a new piece of plastic wrap on the layer that touches the oil. As long as the cloves are covered with oil, it will last for about 3 weeks in the refrigerator.
Note: Peeling 20-30 cloves of garlic only takes about 10 minutes. Cut off the end, then peel. Larger cloves work better than small. Try to use garlic grown in the USA if shopping at the regular grocery store or buy it from your local farmers’ market; it is less bitter and of better quality.
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