Garlic Recipe

Prepare bulbs

Preheat oven to 200°C (400°F). Remove loose papery outer layers from the bulbs, leaving the bulbs intact with skins on. Using a sharp knife, slice about 1/4 inch off the top of each bulb to expose the tops of the cloves.

Place each bulb on a square of aluminum foil or in a small oven-safe dish. Drizzle ~1 tablespoon extra-virgin olive oil over the exposed cloves of each bulb, allowing oil to sink slightly between cloves. Sprinkle about 1/4 teaspoon coarse sea salt and a light grind of black pepper over each bulb.

Wrap bulbs individually in foil (or cover the dish) and roast on a baking sheet for 35–45 minutes, until cloves are soft, golden, and easily squeezed out. Larger bulbs may take toward 45 minutes. Remove from oven and let cool slightly before handling.

When cool enough to touch, squeeze or scoop roasted cloves from skins into a small bowl. Reserve both roasted cloves and any pooled oil for use in recipes below.

Place peeled garlic cloves in a small saucepan or shallow ovenproof dish. Add thyme sprigs and bay leaf. Pour neutral oil over the cloves until they are completely submerged (about 250 ml). Sprinkle 1/2 teaspoon coarse sea salt over the cloves.

Heat gently on the stovetop over the lowest flame until small bubbles barely form around the cloves (simmering should not occur). Maintain a very low temperature (around 90–95°C / 195–205°F) for 45–60 minutes, or until cloves are tender and pale golden. Alternatively, cook in a 120°C (250°F) oven for 60–75 minutes.

Remove from heat and let cool to room temperature. Transfer confit garlic and oil to a sterilized jar. Keep refrigerated and use within 2 weeks. Reserve the flavored oil for dressings or for making aioli.

In a mortar and pestle or small food processor, combine 8 soft roasted garlic cloves (or 8 confit cloves) with 1 tablespoon extra-virgin olive oil (or 1–2 tablespoons of confit oil), 1 tablespoon lemon juice, and 1/2 teaspoon fine sea salt.

Grind or process until a smooth paste forms. If using a food processor and making aioli-style emulsion, with the processor running, slowly drizzle in up to 50 ml neutral oil in a thin stream until the mixture emulsifies and reaches a spreadable consistency. Taste and adjust salt and lemon juice as needed.

Scrape paste into a bowl. If the paste is too thick, stir in additional olive or confit oil, 1 teaspoon at a time, until desired consistency is reached.

Spread warm roasted garlic paste on toasted bread or crostini. Drizzle with a little reserved roasted oil or confit oil. Sprinkle chopped fresh parsley over the top for color and freshness.

Alternatively, use roasted or confit garlic whole or mashed as a component in mashed potatoes, soups, vinaigrettes, compound butter, or as a finishing condiment for grilled meats and vegetables.

Store any leftover roasted garlic in an airtight container in the refrigerator for up to 1 week (confit garlic stored in oil can keep up to 2 weeks refrigerated). For longer storage, freeze roasted cloves in a covered container or ice cube tray with a little oil for up to 3 months.