I stand paralyzed at a presumed impasse. The metaphorical utensil in the road. If you pass the jiffy lube you’ve gone too far. Well, it’s not quite so simple this time.
The passing of time. The quarry of it too. Inside a hungry, feeble tummy voices its need for recourse. You’ve heard it, I’m sure. “Feed me.” But what??
I’m going stir crazy. I’ve been inside; harboring, a sweet solitude devout to isolation. But now, flushed, hot, nearing delirium. Inability to cope with my perpetual fever. Cabin fever.
A real dreamers disease.
Agitated and delusional, a syrah glass full of coping stares at me. I befriend him of course, as I’m no stranger to socialization. As you can imagine, we are quick comrades.
Sadly my friend, slowly seeps away. But like the pervasive perennial, I know he returns with a slight tilt of the bottle. And with his return brings new life.
Battling fits of febrile unrest, a scorching new flame reels me in.
And it is delicious.
Takes 7-8 minutes + sitting time (& it is soooo good the next day); Makes 1/2 cup
Ingredients and Method for Garlic Confit
- At least 8 cloves fresh garlic (but more like a few heads so you can have leftovers), peeled
- 1 cup good olive oil (enough to cover your cloves + a little more)
- Sprinkle of salt
- 1 sprig of fresh thyme (optional)
Heat oven to 300F.
Place all your garlic cloves in a small cast iron pot or garlic roaster with thyme and cover with olive oil. Sprinkle in a pinch of salt. Roast for 50-60 minutes until soft and buttery.
Allow to cool and discard thyme. This can be stored in an airtight container on the counter for 3-4 weeks (not that it will last that long…)
Ingredients and Method for Garlic Confit Chimichurri
- 1 tbsp fresh oregano, minced
- 1 tbsp shallot, minced
- 8 cloves of confit garlic
- Handful of cilantro leaves, roughly chopped
- Handful of parsley leaves, roughly chopped
- 1/2 tbsp red wine vinegar
- Juice of 1 lime
- 1 tsp red pepper flakes (optional)
- 1/2 cup confit garlic oil (see above)
- Flaked sea salt to taste
In a mortar and pestle, combine the garlic confit cloves, shallot and about a tsp of salt. Mash until a paste forms.
Mix in herbs, pepper flakes and vinegar for about 10 seconds.
Add lime juice and slowly drizzle in olive oil, mixing until you get a thick, herby consistency. Taste and adjust salt.
Cover and leave at room temp for at least 12 hrs. Can be used for 1 week.
*It can be used right away, but the flavors develop so nicely if allowed to sit. I put it on Steak & Poblano Tacos with Raspberry Salsa or as a drizzle to this Truffle Egg Toast. It’s delicious as a dip next to Tomato Basil Focaccia or to add freshness to a sandal. Yea, it’s that good.
