California Farm Garlic Confit and Puree

Name: California Farm Garlic Confit and Puree
Total time: 2820 s
Yield: 2 people, 1 pint mason jar
Cuisine: American
Ingredients: 1 cup peeled hardneck garlic bulbs, 20-30 cloves; 1/2 cup california or tunesian extra virgin olive oil; 1/2 cup canola oil; 3 fresh bay leaves; 3 sprigs fresh thyme or Tsp dried thyme; 10 green whole peppercorns

Hobby Horseman @HobbyHorseman

California, United States

We grow hardneck garlic cloves, and have two lucious bay laurel trees for fresh laurel leaves, and grow fresh thyme, blossoming at the moment, the major ingredients in garlic confit in oil. Always keep a jar in the fridge. The garlic skins and cores are pulverized in the food processor and sprinkled like granulated garlic. No waste.

Our garlic confit is adapted from a recipe from the famous greek chef Michael Psilakis, without the salt. We dont add salt to oil, we add salt after frying, salt makes oils rancid.

There is a concern that garlic in oil can cause botulism. According to university research, when heated at least 15 minutes at 251 F degrees, botulism is killed. So we cook at 251F degrees in a mixture of olive and canola oil. We also keep ours in the freezer.

Our garlic puree is made in an instant from confit garlic cloves and flaked seasalt with a mortar and pestle, a garlic press, or a mallet, or lay the side of a knife on top and press.

Our garlic confit is adapted from a recipe from the famous greek chef Michael Psilakis, without the salt. We dont add salt to oil, we add salt after frying, salt makes oils rancid.

Our garlic puree is made in an instant from confit garlic cloves and flaked seasalt with a mortar and pestle, a garlic press, or a mallet, or lay the side of a knife on top and press.

Hobby Horseman @HobbyHorseman

California, United States

Our garlic confit is adapted from a recipe from the famous greek chef Michael Psilakis, without the salt. We dont add salt to oil, we add salt after frying, salt makes oils rancid.

Our garlic puree is made in an instant from confit garlic cloves and flaked seasalt with a mortar and pestle, a garlic press, or a mallet, or lay the side of a knife on top and press.

Our garlic confit is adapted from a recipe from the famous greek chef Michael Psilakis, without the salt. We dont add salt to oil, we add salt after frying, salt makes oils rancid.

Our garlic puree is made in an instant from confit garlic cloves and flaked seasalt with a mortar and pestle, a garlic press, or a mallet, or lay the side of a knife on top and press.

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Ingredients

Oilfry 45 minutes, Puree 2 minutes

2 people, 1 pint mason jar

1 cuppeeled hardneck garlic bulbs, 20-30 cloves
1/2 cupcalifornia or tunesian extra virgin olive oil
1/2 cupcanola oil
3fresh bay leaves
3 sprigsfresh thyme or Tsp dried thyme
10green whole peppercorns
Equipment: quart cast iron sauce pan with lid, pint mason jar with large and small lid, sterilized, food processor or mortar and pestel to pulverize garlic peels, air fryer oven
Cost: oil, $2, cloves farm free or $1, other $1, pint mason jar with oil and garlic, $4

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Steps

Oilfry 45 minutes, Puree 2 minutes

1

Peel the garlic cloves to fill a measuring cup. Remove the bitter green centers, if any. Pulverize the leftover peels and cores from garlic in food processor, dry, sprinkle on dishes. No waste.
2

Add fresh or dried bay leaves and mild green peppercorns.
3

Add fresh thyme or dried thyme.
4

Preheat cast iron pot with lid with half a cup of olive oil and half a cup of canola oil to 251 F degrees. Add cloves and herbs and spices. Bring to over 251 F degrees, then cook 15 minutes. Turn off. Transfer to preheated sterilized mason jar. To keep oil sterilized, use fresh bamboo skewer to remove clove from jar. Keep in fridge or freezer till next harvest.
5

To make instant garlic puree, sprinkle flaked seasalt over fried garlic confit clove, then crush with mortar and pestal, mallet, garlic press or flat side of a kitchen knife and palm of your hand.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on May 08, 2023 04:47

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.