Confit Garlic
This recipe is one of the many delicious recipes in Cjelina’s cookbook. Cjelina, located on Abott Kinney Boulevard in Venice Beach, LA is one the best restaurants I’ve ever been to. They elevate simple veg-heavy dishes with flashes on the grill and pairings of herb-laced oils, vinegar-spiked salsas, pesto and herb emulsions. The food is both exciting yet relaxed, with locally sourced produce being the star of the show.
I held off sharing this recipe until I had experimented with it enough and knew how best to use it. Then, last weekend I made a white bean, garlic and ginger soup using this confit garlic oil as a base and it blew my mind! The confit garlic has a more muted flavour than fresh garlic and can be used in any dish which would lend itself to a light garlic infusion - think butterbean soup, pan con tomate or burrata and garlic crostinis.
Ingredients:
500ml extra virgin olive oil
8 bulbs of garlic, cloves separated and peeled
1 bunch of basil
Directions:
Preheat the oven to 180 degrees.
Place the garlic cloves in a baking or casserole dish and cover with olive oil. The garlic should be covered by around 1 inch of oil.
Bake until the garlic cloves are soft, fragrant and lightly browned - around 45 minutes to an hour.
Remove from the oven and let cool to room temperature.
This can be stored in an air tight container for up to 2 months. Ensure the garlic is covered with olive oil to stop the air from reaching them.
Some highlights from Cjelina on a trip to LA last year
