Ail Ou Echalotes Confits Garlic Or Shallot Confit Recipes

AIL OU ECHALOTES CONFITS (GARLIC OR SHALLOT CONFIT)

Steps:

• Peel the garlic and remove any green sprouts. If using shallots or onions, trim both ends before peeling.
• Heat the fat in a small saucepan over medium flame.
• When the fat is warm (not hot--you are not frying the garlic), add the garlic (or shallots or onions), the quatre epices and the pepper.
• Cook until soft, about 20 minutes for garlic, 30 minutes for shallots or onions.
• Remove them from the fat with a slotted spoon and cool on paper towels.
• If not used immediately, they can refrigerated in a small container for several days--but do not cover them with fat.
• Serves 6 as a garnish.

GARLIC CONFIT

Steps:

• Cut the tops off the garlic bulbs, place on a clean working surface, and press down firmly with the flat part of a large knife to separate the cloves from the bulb. Remove the skins and discard.
• Pour oil into a very small pot; add garlic cloves and thyme.
• Turn heat to medium and cook until bubbles start to form. Lower the heat to the lowest possible setting and cook until garlic is soft but not brown, 20 to 25 minutes, depending on the size of the cloves.
• Place garlic cloves and oil in an ice cube tray and freeze until firm, 2 to 3 hours. Remove frozen cubes from the tray and store in a freezer bag.