You know when you’re so hungry that you almost feel sick? When I get to that point, chances are that I will immediately reach for an english muffin to stave off hunger. I will eat english muffin with fried egg on top or covered in butter and honey or peanut butter or with a little homemade bruschetta if time permits. Lately, I’m on the english muffin with butter and honey on top. I bought this really nice raw honey on the weekend and it reminded me just how much I like the aforementioned english muffin/honey/butter combo.
Because I have so many english muffins at hand all the time, I generally don’t have any bread kicking around the house. When I found the recipe for garlic confit in my new cookbook, I knew that english muffin would be the base for this culinary attempt.
The recipe requires A LOT of garlic: at least 30ish cloves of garlic (peeled). Once your cloves are peeled, combine them in a small saucepan with 2 sprigs of rosemary (or a heaping tsp of the dried stuff), 3 thyme sprigs, one bay leaf and 8 black peppercorns. Cover those ingredients with olive oil until completely submerged. Heat the oil until it is almost simmering and then reduce and cook over a very low heat. Stir the garlic occasionally.
It should take about 40 minutes, but when a knife easily slides through the garlic, it’s ready! Remove from the heat and let cool. Keep the contents in a sterilized jar and use immediately or refrigerate for a month MAX!
I spooned 3 or 4 cloves on to my toasted english muffin and, using the back of a spoon, crushed and spread the confit garlic cloves. Sprinkle a pinch of sea salt over the spread and voila!
So smooth! So tasty and just a little salty. A good standby in the fridge for those moments when you’re so hungry you just need to eat immediately. A definite make again.