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HOW TO MAKE GARLIC CONFIT RECIPE (GARLIC-INFUSED OIL)

Garlic confit is the perfect ingredient for dips, dressings, and so many other dishes! This easy recipe creates a rich, garlic-infused oil that enhances a wide range of cuisines. You can use it as is or turn it into garlic butter for an extra touch of flavor—either way, this recipe is a game-changer!

INGREDIENTS

Garlic Confit

  • 2 cups peeled garlic (pre-peeled from Sam’s works well)
  • 2 cups extra-virgin olive oil
  • 3 sprigs fresh thyme
  • 3-4 rosemary twigs
  • 1 tsp coarse salt

Garlic Herb Butter

  • 1/2 cup softened butter
  • 2-3 tbsp garlic confit (just the garlic, no oil)
  • 1 tbsp chopped parsley
  • 1 tbsp chopped rosemary
  • 1/2 tsp salt

INSTRUCTIONS

Garlic Confit

  • Preheat your oven to 275°F (135°C).
  • In a baking dish, combine the peeled garlic, olive oil, salt, rosemary, and thyme. Stir to coat the garlic evenly.
  • Place the dish in the oven and bake for 1 to 1.5 hours, stirring occasionally. The garlic should be soft and golden, not browned.
  • Remove from the oven and let it cool to room temperature. Discard the fresh herbs.
  • Transfer the garlic and oil to an airtight jar, ensuring the garlic is fully submerged in the oil. Seal and store in the refrigerator. The oil will solidify when chilled, so let it come to room temperature before use.
  • For freezing, transfer the confit into a freezer-safe container, leaving space for expansion. It will last a few months frozen.

Garlic Herb Butter

  • In a bowl, combine softened butter, garlic confit (without the oil), chopped parsley, rosemary, and salt. Mix well.
  • Transfer the herb butter to parchment paper, shaping it into a log or bowl. If shaping a log, roll it in parchment and twist the ends.
  • Refrigerate for at least an hour to firm up.
  • Slice into rounds or serve from the bowl. Store in the refrigerator for later use.

NOTES & TIPS

  • Storage: Always store garlic confit in the fridge to avoid the risk of botulism. Make sure all garlic cloves are fully submerged in oil for safety.
  • Add Spice: Red pepper flakes can add a zesty kick when serving.
  • Usage Ideas:
    • Garlic Bread: Spread mashed garlic on crusty bread and toast.
    • Pasta: Stir into pasta dishes for a rich, garlicky base.
    • Mashed Potatoes: Incorporate into mashed potatoes for extra flavor.
    • Dressings: Blend into salad dressings for a garlic-infused boost.
    • Roast Vegetables: Toss with vegetables before roasting for a savory touch.
    • Pizza: Use as a base for pizza before adding toppings.
    • Marinades: Add to marinades for meats or seafood.
    • Soups/Stews: Stir into soups or stews for extra depth.
    • Eggs: Mix into scrambled eggs, omelets, or frittatas.
    • Dips: Add to hummus or other dips for a punch of flavor.
    • Sandwiches/Wraps: Spread for extra richness.

STORAGE TIPS

  • Keep garlic confit in an airtight container in the fridge for up to 2-3 weeks. Always ensure the garlic is covered in oil.
  • For freezing, store in a freezer-safe container with room to expand. Alternatively, freeze in ice cube trays for easy portioning.

Nutrition (per 2 tbsp serving)

  • Calories: 132 kcal
  • Carbohydrates: 3g
  • Protein: 1g
  • Fat: 14g
  • Saturated Fat: 2g
  • Monounsaturated Fat: 10g
  • Polyunsaturated Fat: 1g
  • Sodium: 74mg
  • Potassium: 35mg
  • Fiber: 0.2g
  • Sugar: 0.1g
  • Vitamin A: 5 IU
  • Vitamin C: 3mg
  • Calcium: 16mg
  • Iron: 0.2mg

ORIGINAL TOLL HOUSE PIE

Toll House Pie is a delightful treat perfect for bakers of all skill levels, from beginner to advanced! It combines everything you adore about a chocolate chip cookie with the buttery goodness of a flaky homemade pie crust. This simple yet indulgent dessert is a chocolate chip cookie lover’s ultimate dream come true.

INGREDIENTS

Pie Crust:

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 7 tablespoons solid shortening (butter-flavored or regular Crisco recommended)
  • 1/4 cup + 2 tablespoons cold water

Filling:

  • 3/4 cup unsalted butter, at room temperature (do not melt!)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (use 3/4 cup if omitting nuts)
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup coarsely chopped walnuts or pecans

INSTRUCTIONS

Preheat the Oven:

  • Preheat your oven to 325°F. Position the oven rack in the center.

Prepare the Pie Crust:

  • In a medium-sized bowl, cut the shortening into the flour and salt until the mixture forms small, pea-sized crumbs.
  • Add all the cold water at once and mix with a fork until the dough begins to form a ball. Avoid overmixing.
  • Lightly flour a flat surface and roll out the dough. Transfer it to a 9-inch pie plate (1 to 1.5 inches deep).
  • Gently press the dough into the corners of the plate and crimp the edges.
  • Place the prepared pie crust in the freezer while you prepare the filling.

Prepare the Filling:

  • In a mixing bowl, cream the butter, granulated sugar, and brown sugar until the mixture is light and fluffy, scraping down the sides as needed. Ensure there are no visible butter pieces.
  • Add the eggs one at a time, followed by the vanilla, and mix on medium speed for about 1 minute, scraping down the sides once. Turn off the mixer.
  • Add the flour, salt, and chocolate chips all at once. Mix until just combined.
  • If using nuts, fold them in gently. If omitting nuts, add an extra 1/4 cup of flour to the batter.

Assemble the Pie:

  • Spoon the filling into the unbaked pie crust.
  • Bake on the center rack for about 50 minutes or until a knife inserted halfway between the center and the crust comes out clean.
  • Let the pie cool for at least 30 minutes before serving.
  • For a decorative touch, press a few chocolate chips into the top of the warm pie after baking.

NOTES

  • Prepare the crust first and freeze it while making the filling. No need to cover if freezing for less than an hour.
  • Pie crust can be made ahead and refrigerated (wrapped in plastic wrap) for 1–2 days or frozen for up to two weeks.
  • The filling should be slightly sticky but not runny. Avoid melting the butter for the best consistency.
  • You can assemble the pie and refrigerate it (covered tightly) for up to a day before baking.
  • For refrigerated or frozen crusts, preheat the oven for at least 30 minutes before baking.
  • Use a pie plate that is 1 to 1.5 inches deep. If the pie plate is deeper, the filling may not completely fill it.

Enjoy this rich and indulgent dessert that’s perfect for chocolate chip cookie lovers!