Garlic Confit

At the soft opening of Chef's Market, we were given a giveaway bag - embossed wooden spoons, a copy of the menu and closest to my heart, a little jar of garlic confit paste. I used it all - in grilled cheese sandwiches, the simmering molokheyya on my stove, vinaigrette, pasta, winter soups and hummus dip. It was my companion, tender and fragrant, adding that extra bit of oomph when time was not on my side.

A little saddened at its end, I washed the jar and put it away hoping that one morning, I'll get up and remember to make that garlic confit, golden, nutty and sweet, like its predecessor. 

Today was the day. I didn't make it into a paste this time preferring to keep the plump cloves intact, submerged in the oil that flaunted its new caramelized notes, tucked away safely in the same jar. My garlic confit jar. 

A thank you to the chefs at Chef's Market. Good stuff. 

Garlic Confit
You'll need:
1.5 cups of peeled garlic
2 cups of vegetable oil
3 black peppercorns
4 white peppercorns

Place the garlic and peppercorns in a pot.
Pour the oil over your garlic and pepper mix.
Cook over low heat for 40 to 45 minutes or until your garlic is soft and you have reached your desired color.
Store chilled, submerged in the remaining oil.