My to do list on Saturday included this item: Make a batch of garlic confit.
I had added this, on this specific day, for some really good reason. This is how I plan the meals for the week—I put together my list of what we’re going to eat on each day, and then I add things to the to do list that are critical to executing the official meal plan. Some might call this OCD or anal or what have you, but I call it the only way I can ensure we actually eat before 10:30 or 11 pm every night.
So, when The Pickle went down for his Saturday morning nap, I got to the business of peeling garlic cloves. I poured in some oil. I got the pan simmering on the stove and cranked it down to low and slow. I mulled over the menu plan in my mind. Perhaps I meant for the garlic confit to replace the chopped garlic in the chard and gnocchi I planned for Monday?
Perhaps I meant to use it in a salad dressing? Perhaps added to a soup I planned to serve on Wednesday? I pondered this while I peeled clove after clove of garlic and popped them in a tiny pan, ready to cover with oil and simmer.
This, folks, is what sleep deprivation does to me. And this is why I have to write everything down, because otherwise, I probably wouldn’t remember who I was half the time. Or all of the time. It really depends on how many times I got up with the boy on a given night.
Regardless, the confit bubbled on the stove, and I gave up trying to figure out why I wanted it in the first place. Whatever I’d meant to use it for would reveal itself in due time, or it wouldn’t, and worst case scenario, we’d have a batch of confit and delicious, garlic-infused oil to use up over the next two to three weeks. I can think of far, far more irritating problems.
Looking to make some delicious garlic confit yourself? Here are some great resources:
- Kalyn of Kalyn’s Kitchen has a great tutorial for making garlic confit using your dutch oven.
- Like me, Nick Evans of Macheesmo uses the stovetop method, though he’s way more accurate than I am, with the whole thermometer thing and all.
- If you want a garlic confit with pedigree, here’s Thomas Keller’s recipe for you, courtesy of The Delicious Life.
- If you have access to sous vide equipment, here’s a great way to prepare not just garlic confit, but confit pearl onions and mini peppers, as well.