I read about this a few months ago and tried it out – the chef doing it called it “Garlic Confit” but I’m not that fancy so I just call it Garlic in Oil. You cook the garlic in oil (preferably olive, but what you have is fine) over low heat, and you end up with yummy flavoured garlic oil, and a bunch of cloves of what taste like roasted garlic, without turning on an oven.
Garlic in Oil
1 head of garlic, separated and peeled
Place the cloves in the smallest pot you have and cover them with oil until they are just floating. Cook the garlic over very low heat until it is golden brown. It will send up little bubbles as it simmers. Store the garlic cloves and oil separately. The oil can be used anywhere you’d use a flavoured oil, and the cloves anywhere you’d use fresh or roasted garlic! I love using this oil to toss vegetables in before I roasted them – tonight’s potatoes and cabbage for example.
I use this next recipe to finish up any fresh greens I have in the fridge that aren’t looking so perky. All the quantities could be adjusted – greek yogurt or more mayo to yogurt would be thicker, more greens would be greener and more fresh tasting!
Fresh Green Yogurt Dip
2 cups packed greens (arugula in this case)
1/3 cup low-fat yogurt (preferably greek which would be thicker, but I used regular)
1/3 cup low-fat mayo
1 tsp dried herbs (I used sage)
cloves of garlic (from “Garlic in Oil” recipe, roasted, or fresh) to taste
salt and pepper to taste
Put everything in a small blender or food processor and process until smooth and bright green. You can use this as a salad dressing, dip, sandwich spread, or whatever you can dream up. I love it because it preserves the freshness of those big boxes of greens you purchase and often don’t make it all the way through. It is more green in person – the picture has it looking like store-bought garlic spread!