Garlic Shallot Confit W Infused Avocado Oil Recipes

GARLIC & SHALLOT CONFIT W/ INFUSED AVOCADO OIL

Steps:

• Preheat Oven to 250 Degrees F.
• Peel shallots and chop into about 1/2 inch pieces so the shallots and garlic are about the same size so they cook evenly.
• Place whole peeled garlic cloves and chopped shallots in a oven save casserole dish or cast iron skillet that is just large enough to cover the bottom of the pan with the garlic and shallots.
• Add sprigs of rosemary and thyme to the dish and sprinkle with creshed red chili flakes. Pour over avocado oil just high enough to fully submerge the garlic and shallots.
• Place the baking dish or skillet on a sheet pan. You'll thank me later and bake in the oven on the middle rack for about 2.5 hours until the garlic cloves develop a deep blonde roasted color.
• Remove The garlic & Shallot confit from the oven and let cool fo about 30 minutes. Use a slotted spoon to remove the garlic and shallot from the dish and place into a masson jar. Make sure the galic confit is fully cooled to room temp before sealing.
• Strain the avocado oil through a fine mesh strainer or cheese cloth then use a funnel to pour avocado into a carafe or pourable container. Store out of direct sunlight at room temperature.

SLOW-COOKED GARLIC CONFIT

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Peel garlic cloves and place into a small 2-cup baking dish or large ramekin. Sprinkle with salt and red pepper flakes. Drizzle with oil, ensuring all cloves are covered. Cover dish with foil.
• Bake in the oven until garlic cloves are soft and just starting to brown around the edges, 1 1/2 to 2 hours. Do not overcook, as garlic will become bitter.
• Transfer garlic cloves to a clean jar. Cover lightly with oil. Seal lid and refrigerate; use within 3 to 5 days.

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.