And 2016 is almost here!! The whole 2015 flew by in a wink of an eye… Although it was a year with lots of ups n downs, we finally had our super-happy n relaxed time during our trip to India! After an excessive cooking for 2.5 months and endless baking sessions throughout the year… I took a retirement for a couple of weeks!!! Ohhh I understand I was a bit selfish but yes, I surrendered ;) And anyways, vacation at mum’s comes with lots of eating n learning activities only :) During my stay with her, she dished out amazing delicacies (quite traditional stuff) one after another, minimum 2-3 at times. And I happily joined her as a sous-chef only and learnt quite interesting tips n tricks from her! I absolutely enjoyed this vacation.
Now when we’re back, I have started experimenting again… All the things she taught is going to be implemented. Summer has arrived already and it’s time to start pickling (according to her, I should make pickles every season… specially when I have a good enough space in my backyard with lots of sunshine). I visited my favorite veggie market and couldn’t find good-healthy raw mangoes yet… but then pickle was on my mind! So nothing else, but took out a bunch of garlic bulbs and prepared this “Garlic Confit” which is a quick pickle/spread or whatsoever you call it as…
During last 2 weeks, I’ve cooked a few comforting dishes only. But looks like, I’m now getting back to my routine gradually ;)
3 bulbs Garlic, separated into cloves
1 cup Olive Oil (I added a bit more, you’ll know why)*
3-4 sprigs Rosemary
STEPS TO FOLLOW:
- Pour olive oil in a deep heavy bottomed pan and add garlic cloves into it.
- Bring it to simmer and then turn the heat to the lowest possible.
- Add rosemary sprigs (optional) and leave it unattended for next 40 mins.
- Turn off the heat when you find garlic cloves poached nicely but not in pieces.
- Transfer the cloves to the sterilized jar and pour olive oil enough to cover it.
- Cool it down to room temp and you can store it in fridge for a few months.
- Here is all what you can use it in: Pasta dishes, As a spread on crostinis, Salad bowls, As a pickle, Sandwiches… and what not!!!
- A quick tip to peel the garlic cloves: Put it in microwave for around 15 seconds and it’ll be super-easily peeled off.
- …. And an answer to my *, I refilled my bottle of Garlic-Rosemary infused Olive Oil to be used later on ;)