Garlic Confit with Reserved Garlic Oil
2 fresh heads of garlic
olive oil to just cover (about 1 cup)
Separate the garlic cloves but leave them in their paper. Place them in a small saucepan and cover with olive oil (so that the cloves are completely immersed). Cook uncovered at the lowest heat for about 1 1/2 - 2 hours. Transfer cloves to a bowl. Preserve the garlic oil for other uses.
Eat by slipping each garlic clove out of its paper.
Note: This is an awesome little side. The garlic really mellows and is very tasty. I use the garlic oil for making crostini, drizzling on asparagus and in vinaigrettes.
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