Autumn Garlic

Autumn Garlic Recipe

Three Ways to Preserve It for Winter

Autumn is the perfect season to find fresh garlic at your local farmers’ market. It’s also the ideal time to prepare your garlic for winter. You can: Braid and dry it (away from kitchen odors and humidity), Roast and confit it for a silky garlic purée, or make Black garlic, which will add depth to both savory and sweet recipes all winter long. These preparations will let you create dishes such as oxtail shepherd’s pie with tomato confit and garlic mash, or even a black garlic and Arabica espresso chocolate mousse.

Note: Garlic sold in supermarkets is often imported and chemically treated (fertilizers, pesticides, irradiation for sterilization). You can spot it easily: the roots are cut off from the bulb. For the best quality and flavor, buy garlic grown organically at local farmers’ markets.

Black Garlic recipe

Equipment Needed

• Rice cooker (2-cup size for 5 garlic heads, or 4-cup size for 8–10 garlic heads)
• 5 to 10 whole garlic heads, unpeeled
• Paper towels
• Heavy-duty aluminum foil
• Plastic wrap
• Electrical outlet available for 3 weeks

Important: The rice cooker will retain the garlic smell permanently. Keep one rice cooker dedicated only to black garlic or dried limes.

Tip: Place the cooker in a garage or shed, as the process gives off a strong odor.

Day 1

Cut the top off each garlic head to expose the tips of the cloves. Place a damp paper towel at the bottom of the rice cooker. Place the garlic heads upright (cut side up). Cover with another damp paper towel.

Seal tightly with plastic wrap and secure with a rubber band. Wrap the lid with aluminum foil and seal again with a rubber band. Plug in the rice cooker and set to WARM (never COOK). Leave it untouched for 7 days.

Day 8

Unplug the rice cooker. Remove the foil and plastic wrap carefully (save them for reuse). Replace the bottom paper towel with a fresh, slightly damp one. Put the garlic back in, this time cut side down. Cover with the same damp towel from the first stage. Seal again with plastic wrap and foil. Plug the cooker back in, ensuring the WARM light is on.

Day 15

Check the garlic: it should be dark black but still moist. If not ready, continue for another 2–4 days.

Finishing

Once ready, transfer garlic to a plate, cover with a coffee filter or dry paper towel, and let it air-dry at room temperature for 7 days.

Store in an airtight container in the refrigerator.

Oven-Roasted Garlic Confit recipe

Equipment Needed

• 5 to 10 whole garlic heads, unpeeled
• 1 fresh rosemary sprig
• Olive oil
• Heavy-duty aluminum foil
• Baking sheet

Preheat the oven to 325 °F (160 °C). Slice the garlic heads in half crosswise. Place them on a sheet of foil, drizzle with olive oil, and top with rosemary. Wrap tightly to form a sealed packet and place on a baking sheet.

Roast for 90 minutes. Let cool, then squeeze out the soft garlic paste from each clove.

Store in an airtight container in the refrigerator.

Garlic Confit in Olive Oil recipe

Equipment Needed

• 5 to 10 peeled garlic cloves
• 5 sprigs of fresh thyme + 1 sprig of rosemary
• 5 pink peppercorns + 5 coriander seeds
• 1 ½ cups (350 ml) extra virgin olive oil
• Small ovenproof saucepan

Preheat oven to 350 °F (175 °C).

Place garlic, herbs, and spices in the saucepan. Cover completely with olive oil. Set the saucepan on a baking sheet and roast for 45 minutes. Remove from oven and let cool fully. Separate garlic from oil.

Store the confit garlic in the refrigerator in an airtight container for up to 1 month. Keep the flavored oil in a sealed glass jar at room temperature.