Garlic Confit

This was the best thing I think I've made all year.  Chef Michael Psilakis hit the jack pot with this recipe.
 

Ingredients

3 cups garlic cloves, peeled

1 fresh bay leaf or 2 dried leaves  

8 to 10 sprigs fresh thyme

Kosher salt and whole black peppercorns

About 2 cups blended oil (50 percent canola, 50 percent extra-virgin olive), as needed.

Cooking Directions

Put the garlic cloves in a heavy, covered braising pan or Dutch oven. Add the bay leaf and thyme, a scant tablespoon kosher salt, and 15 or 20 black peppercorns. Barely cover with the oil.

Cover the pan and braise in a 300°F oven until the cloves are pale golden and very tender, about 1 hour to 1 hour and 15 minutes. Cool it to room temperature.

Transfer the garlic and all of the oil to a sterilized jar. Press a square of plastic wrap down directly onto the surface of the oil. Place another square of plastic over the rim of the jar and twist on the lid or secure with a rubber band. With every use, replace the square of plastic that touches the oil and use a perfectly clean fork or tongs each time to prevent cross-contamination from other surfaces in your kitchen. As long as the cloves and Garlic Purée,are covered with oil, they will last for at least 3 weeks in the refrigerator.

White Bean and Avocado Dip.......

My good friend Mary Ocean Breezes and Country Sneezes came for lunch this week. It's not very often that we get to meet for lunch in the middle of the week, but its February school vacation and we both have the week off.  I served this yummy, creamy white bean and avocado dip with tortilla chips while we chatted and enjoyed the the warmth from the fireplace.
 

Here is the recipe.
Ingredients:

• 2 avocados
• 15 oz. can of Cannellini beans ( rinsed and drained)
• 2 large garlic clove, peeled
• Juice from 2 limes
• 3/4 tsp. ground cumin
• 2 tbsp. chopped fresh cilantro
• 1 tsp. taco seasoning
• salt & pepper to taste
• pinch pepper flakes

Put all the above ingredients in a food processor and pulse until blended and almost smooth. 

After snacking on the dip and chips it was off to the dining room for steaming bowls of chicken taco soup and Mary's delicious blueberry pie for dessert.

I was thrilled when Mary offered to bring a pie for our dessert.  As you can see from the bottom right photo,  I had all I could do from picking up the plate and licking it.  If you love blueberries as much as I do, you are going to love this pie.   Here is Mary's recipe for  Blue Ribbon Winner Blueberry Pie.  

Got a Breath Mint....

I have always known that garlic is good for your health, but never knew how to boost its healing power.  To get the most health benefits from garlic, let it sit for a few minutes before cooking. Letting garlic sit awhile helps to release an enzyme that provides powerful nutrients for the body. Raw garlic can be used to kill bacteria, but cooked garlic has a higher potency which is more suitable for lowering blood pressure and cholesterol levels. Ideally, you should crush the garlic at room temperature and allow it to sit for about 15 minutes.  The active component in garlic is a sulfur compound called allicin.   Allicin is the chemical produced when garlic is bruised, chopped or chewed. Allicin is quite strong as an antibiotic.  It is also a powerful agent that helps to prevent germs from reproducing in our bodies. It's said that 1 milligram of allicin has the potency of 15 standard units of penicillin.  So, from now I will chop and wait 15.