Garlic Confit With Cracked Pepper and Herbs

Scale of Muscle Required: 
Yield: about 1 1/2 cups 

This is one recipe that I prepare every week (without fail) and use it almost every day. Whole garlic cloves, still in their papery skins, simmer away, at the barest bubble, in extra-virgin olive oil that’s laced with dried red pepper flakes, cracked black peppercorns and finished with some crumbled dried Herbs de Provence. I use the oil to brush on meat, fish, poultry and vegetables before (and even after) grilling, roasting or pan-searing. I also serve the garlic-scented oil with the tender nuggets of cooked garlic (still in their skins) in small bowls, at the table. We squeeze out the garlic meat onto slices of crusty bread, and drizzle some of the oil on top and finish it off with a light sprinkle of coarse salt.  I hope you love this condiment as much as we do, and remember, any time I’ve suggested a tool, a piece of equipment, or a culinary term that’s unfamiliar to you, you can go to Kitchen Management for more information.

For garlic confit:

• 2 whole heads garlic (or more), broken into individual cloves but not peeled (remove any excess papery skins)
• Extra-virgin olive oil, as needed
• 1 tablespoon whole black peppercorns
• 1/2 rounded teaspoon dried red pepper flakes (optional)
• Pinch dried Herbs de Provence, crumbled (optional)

1. To simmer the garlic cloves: Place them in a 1-quart heavy-bottomed saucepan and add enough extra-virgin olive oil to cover the cloves by 1 inch. Crack open black peppercorns, using either a mortar and pestle or, lay the peppercorns on a sturdy work surface and cover them with a clean kitchen towel. Give the peppercorns several swift whacks, until most are split open. Add the cracked pepper and dried pepper flakes, if using, to the oil and place the pan over very low heat.

After about 5 minutes, you’ll see the oil begin to bubble. Let the oil and garlic simmer gently for 10 to 15 minutes, uncovered. Don’t let the oil simmer too briskly or the garlic might burst and actually jump out of the pan (I once found a few cloves clinging to my kitchen

2. To cool and store: Let the garlic confit cool and, after you’ve used what you need for that day, store the rest in the refrigerator, in tightly covered, to use throughout the week. For best flavor and ease of use, bring the oil to room temperature, before using.

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