Garlic confit from Grains for Every Season: Rethinking Our Way with Grains (page 319) by Joshua McFadden and Martha Holmberg

  • garlic
  • extra virgin olive oil

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Notes about this recipe

  • breakthroughc on March 29, 2025

    I agree with the other reviewers, this is impossible to do on the stove top. I threw the garlic away, but used the oil for the salad. NeXT time I will just roast a head of garlic and start the dressing recipe from there.

  • babyfork on February 14, 2024

    I agree with the previous reviewer that for such a small amount it is very difficult to do this on the stovetop. Even with my gas turned to the lowest setting it quickly began boiling and cooking too fast. Luckily I caught it before it had gone too far. I tried putting the little saucepan in my toaster oven on the bake setting...had to fiddle a bit to find a good temp, and settled on 200 degrees Fahrenheit. Keep an eye on it or you risk overcooking and making the garlic bitter. I managed to get it right, but not sure this was worth the trouble. I think if I made this again for the orange dressing I'd just roast the whole head of garlic which is easy. The flavor would be a bit richer, but I think still good in the dressing.

  • rmardel on December 16, 2022

    It is difficult, on my stove at least, to do this slowly without browning the garlic in such a small quantity. larger quantities work better. I have also found it helps to parboil the garlic cloves first for two to three minutes, drain and dry, then proceed with the poaching in oil. This may not be necessary with high-quality or fresher garlic, but I don't know how to predict if the garlic in my market will be bitter or not until after I have started.

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