From March to June, the majority of garlic we buy is imported, so take advantage of the local crop while it's still available. When at the market, look for heads that are plump and firm, and that haven't sprouted green shoots. The paper-like covering should fully cover the garlic, keeping the cloves firmly together. The head should also feel weighty; A head that is too light is likely dried out. Store in a dry, airy location.
There are a million and one ways to enjoy garlic but one of my favourites is to make garlic confit. To "confit" something means to cook it in oil at a very low temperature. Generally, garlic is broken into cloves and slow-cooked for about an hour, but I've developed a "cheater" recipe using sliced garlic that speeds things up significantly.
To confit garlic creates a very soft, mellow, sweet and tender result. It's fantastic in pan sauces and holiday gravies. Since it's already cooked, whisk it in with the white wine for our quick and easy turkey gravy. Garlic confit also loves spinach and would be delicious in our quinoa and wilted spinach or mashed into our modern baked potato.
Because of the low cooking temperature, confit shouldn't be stored for too long for safety reasons. (You can keep it covered in the fridge for up to a week.) That said, this shortcut recipe makes just the right amount for a few tasty meals. (You'll eat through it in no time, and won't hesitate to make another batch.)
Quick garlic confit Prep: 10 minutes Total: 25 minutes
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