Garlic Confit Purée Recipes

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GARLIC PUREE



Garlic Puree image

This garlic recipe from chef Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Striped Bass Plaki.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes about 2 cups

Number Of Ingredients 7

1 cup canola oil
1 cup extra-virgin olive oil
3 cups garlic cloves
1 fresh bay leaf or 2 dried bay leaves
8 to 10 sprigs fresh thyme
Coarse salt
Whole black peppercorns

Steps:

  • Preheat oven to 300 degrees. Mix together canola and olive oil; set aside.
  • Place garlic cloves in an ovenproof heavy-bottomed saucepan or Dutch-oven with a lid. Add bay leaf, a scant tablespoon salt, and peppercorns. Add enough of the oil mixture to barely cover.
  • Cover pan and transfer to oven. Cook until garlic is pale golden and very tender, 1 hour to 1 hour and 15 minutes. Remove from oven and let cool to room temperature.
  • Using a slotted spoon, transfer garlic cloves to a cutting board or the bowl of a small food processor, reserving oil; finely chop or process until pureed. Transfer to a bowl and add just enough reserved oil to cover. Keep refrigerated, up to 3 days.

GARLIC CONFIT PURéE



Garlic Confit Purée image

Categories     Condiment/Spread     Garlic     Boil     Gourmet

Yield Makes about 3 tablespoons

Number Of Ingredients 3

12 garlic cloves, peeled
1 tablespoon fine sea salt
1 cup rendered duck fat

Steps:

  • Bring 2 cups water, garlic, and 1 teaspoon sea salt to a boil in a 1 1/2-quart saucepan, then drain in a colander. Blanch garlic in same manner 2 more times. Dry pan well with paper towels, then add garlic and cover with duck fat. Simmer, uncovered, until garlic is very tender, about 5 minutes. Drain garlic in a sieve set over a bowl, reserving fat, and purée garlic in a food processor to make confit. Cool completely before putting in cavities of squabs.

GARLIC CONFIT



Garlic Confit image

Confit is a method that preserves food in oil and was used before the invention of refrigeration. Use the garlic cloves in mashed potatoes, pasta, garlic bread, or as a quick way to season steamed veggies. Look for bulbs that have cloves that are tight and the skin should have a purple hue. I've used thyme but feel free to use your favorite fresh herbs.

Provided by Bren

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes

Time 2h35m

Yield 20

Number Of Ingredients 3

2 bulbs garlic
¾ cup pure olive oil
2 sprigs fresh thyme

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.

Nutrition Facts : Calories 84 calories, Carbohydrate 1.9 g, Fat 8.4 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.2 g, Sodium 1 mg, Sugar 0.1 g

ROASTED-GARLIC PUREE



Roasted-Garlic Puree image

Mix this puree into risotto, soups, and sauces.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1/4 cup

Number Of Ingredients 1

Whole Roasted Garlic, cloves removed

Steps:

  • With a fork, mash garlic cloves in a medium bowl to form a smooth paste.

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