Garlic Confit

Step 1: Fill a large bowl with cold water and several ice cubes. Set aside.

Step 2: Bring 2 quarts of water to a fast boil in a medium saucepan. Place the unpeeled garlic cloves in a sieve and dip them in the hot water for 20 seconds. Remove from boiling water and dip the sieve with the garlic cloves in the ice water bath. As soon as the cloves are cooled, place on a cutting board.

Step 3: Cut off root ends and skin garlic (the skins should slip right off). Pat dry with a clean kitchen towel.

Step 4: Place garlic cloves in a medium heavy-bottomed saucepan. Add the oil. (The oil should cover the cloves by 1/2″.

Step 5: Heat pan over medium heat. As soon as small bubbles appear, reduce heat to very low (the oil should not reach above 220°F (104ºC) and only small bubbles should form in the pan). If bits of skin float to the surface,skim them off with a mesh spatula.

Step 6: Gently cook the garlic for 40 to 45 minutes, stirring from time to time, until it is very tender and the cloves look pale-golden. Remove pan from heat and set aside, allowing the cloves to cool in the oil.

Step 7: Store in an airtight container and refrigerate for up to one week.

Note: Bring garlic confit to room temperature before using, as the oil will firm up when refrigerated.