California Farm Garlic Confit And Puree Recipe by Hobby Horseman
Cooking Instructions 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. 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. 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. 2 Add fresh or dried bay leaves and mild green peppercorns. 3 Add fresh thyme or dried thyme. 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. 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. 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Veggie Loaded Macaroni Salad Pear walnut coffee cake Italian spicy sausage and lentil soup Blueberry Lemonade Baked Taco Cup Egg Veggie Loaded Macaroni Salad Pear walnut coffee cake Italian spicy sausage and lentil soup Blueberry Lemonade Baked Taco Cup Egg Pear walnut coffee cake Onion Pakora Mix daal Italian spicy sausage and lentil soup Chicken Drumstick (Baked) Drumstick Leaves Chilla Soft dahi bhalla Sherbat Kesar pista phirni Cheese snack Pear walnut coffee cake Onion Pakora Mix daal Italian spicy sausage and lentil soup Chicken Drumstick (Baked) Drumstick Leaves Chilla Soft dahi bhalla Sherbat Kesar pista phirni Cheese snack