a recipe for delicious living
(April 27, 2006)
Garlic Confit with Cracked Pepper and HerbsYield: 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.
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
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, tightly covered, to use throughout the week. For best flavor and ease of use, bring the oil to room temperature, before using.
Lauren Groveman recipes have been featured in many national magazines and local newspapers. Her books "The I love to Cook Book: Rediscovering the Joy of Cooking for Family and Friends" and "Lauren Groveman's Kitchen, Nurturing Food for Family and Friends" are available through Amazon.com. Lauren hosts an hour-long, "live" weekly radio show, Food Family & Home "Matters," on 1460 WVOX.
For in depth information on Lauren Groveman as a writer, teacher, TV & radio host, as well as her recipes and cooking tips visit her website at www.laurengroveman.com
Lauren is a Larchmont resident. She is happily married and blessed with three wonderful children.