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chezedit
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Post subject: Garlic Confit Spread  Posted: Sat Sep 12, 2009 2:46 pm |
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Joined: Thu Jul 17, 2008 8:20 am
Posts: 50
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While on a cooking course in Provence, our instructor shared this recipe with the class. If you love roasted garlic, you will truly enjoy this spread. Get ready to peel lots of garlic!
2/3 lb peeled garlic
good olive oil
few sprigs thyme
3 hard boiled eggs, mashed
1/4 cup minced chives
1/4 cup minced parsley
sea salt
Peel garlic easily by rubbing cloves in a rubber shelf liner material, or hit with side of chef knife to facilitate removing skin.
Place garlic in heavy, thick walled skillet, cover with good olive oil. Cook over low heat for approx. 1/2 hour, until garlic takes on a light golden hue. (A confit can be any food that is slowly cooked in fat.)
Drain garlic, combine with mashed eggs, chives, parsley and salt.
For a great appetizer, spread on thin rounds of French bread. For an unusual appetizer, sandwich two thin rounds of potatoes, and sear potatoes on both sides in a heavy pan.
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