Garlic Confit

new book, A Cook’s Journey: Slow Food in the Heartland. Chef Kurt’s expedition across the
midwest includes recipes and tidbits that higlight the wonderful food diversity available in our
region. The following recipe from the book looked especially enticing, as garlic is not just a
flavoring agent but a vegetable in its own right, in my book.

Garlic Confit
1 cup whole garlic cloves, peeled
1 bay leaf
1 sprig fresh rosemary
1 pint extra virgen olive oil
1 pint grapeseed oil
Place the garlic, bay leaf and rosemary in the bottom of a 3-quart saucepan. Add both oils and place the pan over medium heat. Stir the mixture occasionally. After about 15 minutes, the oil will begin to boil lightly. Adjust the heat and watch carefully because if it boils over a nasty fire could result; that’s why we use a 3-quart pan for the 3-pint recipe.
When the cloves turn lightly brown after about 30 minutes, remove the pan from the heat and allow to cool completely. The garlic will cook a little further, and that’s a good thing.
After it is cool enough to handle, strain the cloves from the oil. Discard the rosemary and bay leaf, and store the confit in the refrigerator, tightly covered, for up to one week. Reserve the oil for cooking. Makes 2 pints garlic flavored oil and 3/4 c.up confit.