Thursday, October 11, 2012

i was busy. cooking.

I have been away...

Was that an understatement? I'm sorry. The good news is that I have been busy. So busy in fact I'm having a hard time deciding where to start and how to find my "voice" again. Meh. I suppose I will just use the one I have and worry about the rest later.

garlic is good
I have a series of posts ready for you revolving not only around the original premise of this blog, which was eating whole, fresh, often homegrown foods, but also posts that expand out into a more paleo ( I'm loathe to use it that word but I did it- shut up) direction. Ashley is allergic to wheat. Not in a gluten intolerance, tummy issue, kind of way. It's more like a terrible psoriasis on his face and scalp kind of thing. For years he treated the problem areas with medication and then I got a bug up my butt after one of our seasonal fasts that we should go wheat, grain, and dairy free. He was reluctant about giving up beer and bread but gave it a shot. The change was immediate. The man is I began my search for ideas and recipes. The best part about this is the amount of my favorite fats we eat now. Avocado, olive oil, butter ( more a fat than a dairy- I swear) Now. Before I go much further I have to make sure you understand this is really a 90%/10% thing. Sometimes 80%/20%. We aren't completely round the bend. I think. I'm going to start us with a staple. Garlic Confit. I use this daily. You should use this daily. SERIOUSLY.

First thing I do is pick a mason jar for storage. I also use this jar to measure the amount of garlic I will need.
mine looks like this
Then I pack it with garlic and put garlic into a sauce pan.

this is going to smell amazing

Cover the garlic with an organic olive oil. Just barely cover it, don't worry about being to perfect or making sure everyone is submerged.  Turn your heat on medium low and when it starts to simmer gently turn it down to low. Let this simmer for about 40-45 minutes. Then remove from heat, let cool, pour into jar, lid it, and stick it in the refrigerator. This is going to come in handy. If you want to try it immediately- smash a tablespoon of garlic confit and a dash of salt and spread on some bread.

It's going to look funny in the jar in the fridge. Don't be afraid. You can scoop it cold or let it come to room temperature if you want. 

I will be back tomorrow to show you the first of my favorite ways to use this. It will be the second in a series of easy, few ingredient posts .

P.S. You don't have to grow and peel your garlic. You can get that done for you in giant bags at costco. 

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