Garlic Confit

Slow roasted garlic Confit is easy to make.

A delicious bowl of slow roasted garlic confit

A delicious bowl of slow roasted garlic confit

It takes some time in a low oven and your house will smell amazing in the meantime.

English: A basket of garlic (allium sativum) o...

English: A basket of garlic (allium sativum) offered for sale at the farmers’ market in Rochester, Minnesota (Photo credit: Wikipedia)

Pre-heat the oven to 250°F.

Take a deep baking pan, fill it with peeled garlic cloves.

English: Waitrose ready peeled garlic in a pla...

Use peeled garlic if you don’t want to peel all of what you make.This is Waitrose ready peeled garlic in a plastic pot. (Photo credit: Wikipedia)

Cover the garlic with vegetable oil.

Add a sprig of fresh thyme and a light sprinkle of salt.

Cover the dish tightly with tin foil. Place the pan into the oven; overnight is best. If not overnight, then 4-6 hours.

The confit is done when the garlic is soft.

Remove from the oven and allow to cool before transferring into storage containers or gift jars.

Keep refrigerated.

Use the garlic in sautéed vegetables, potato dishes, spread it like butter on bread, fold it into pasta or knead it into bread dough to make a roasted garlic bread.

Garlic confit on toast

Garlic confit on toast

There are so many uses for this. Having a jar handy in the fridge is a real treat!

DSC_0015Perfect for a gift from your kitchen.

Last Day to Enter the Olive Oil Give-Away

New olive oil, just pressed. It has a dense co...

New olive oil, just pressed. It has a dense colour at first; later, it clarifies by decantation. (Photo credit: Wikipedia)

Don’t forget to enter for your chance to win a bottle of Theros Extra Virgin Greek Olive Oil

Give Away Time!

Theros Olive Oil has agreed to give away 6 bottles of

Theros Undiluted Extra Virgin Olive Oil

To win one here’s what you have to do:

  1. Follow Spoon Feast on WordPress
  2. Like Theros Olive oil on Face Book and check out the amazing photos of the process
  3. Leave a comment on their Facebook page about why you like olive oil and ways you use it
  4. Leave a comment on this Spoon Feast post about why you like olive oil and ways you use it

6 winners will be chosen based upon meeting all 4 criteria above.

You have until Midnight tonight (EST USA) to enter. Winners will be announced on Sunday,  June 17.

Must Have Mustard

Mustards

I love to make condiments! I must have mustard in many forms in my pantry. Honey Mustard, sweet, savory, mild, smooth, chunky there are so many ways to make gourmet mustard at home

Mustard is so fun and so diverse from sweet to hot, savory to fruity, there is no limit.

Mustard ingredients

This post will give you a recipe for a grainy dark mustard and an apricot mustard. Both are spectacular and very diverse in how you will find ways to use them.

For both of these recipes we use whole mustard seeds. Yellow mustard seeds for the apricot mustard and brown mustard seeds for the grainy mustard.

So here, are the recipes. The method follows both and is the same for both.

Grainy Brown Mustard

1 cup whole brown mustard seeds

3/4 cup water

1/4 cup white wine

1/2 tablespoon kosher salt

1 teaspoon sugar or honey

Additional water if needed for processing

Apricot Mustard

1 cup whole yellow mustard seeds

3/4 cup water

1/4 cup white wine

1 cup dried apricots, rehydrated

1/2 tablespoon kosher salt

Additional water if needed for processing from rehydrating the apricots

Soak mustard seeds overnight

Method for both:

Soak the seeds overnight in the water and wine. You need to make sure the seeds are totally covered by liquid. Add more liquid if you need.

It is highly recommended to soak the mustard seeds overnight due to how hard the little seeds are. If you tried processing the recipe without soaking, it would take forever to get those seeds broken and start turning into a paste.

Rehydrate the apricots in hot water for 30 minutes, reserve any excess water for processing.

Place all ingredients into a blender or food processor and blend for 3-4 minutes for the apricot mustard to become somewhat smooth and 2-3 minutes for the grainy mustard. If you want more whole seeds in the grainy mustard, do not process as long. Add additional water as needed to make a smooth consistent product.

Store the mustard in a glass, stainless steel or plastic container; not aluminum. The mustard will mellow after about a week. The flavors will develop and become nice and tasty.

I use the apricot mustard for ham, pork or chicken. It makes a nice glaze, marinade or spread.

Use the grainy mustard on sandwiches, in salad dressings or to dip pretzels.

How do you use mustard?

Apricot Mustard

Dark Grainy Mustard