Oil-poached-garlic Puree And Roasted-garlic Oil

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• 4 large heads of garlic, cloves separated, unpeeled
• 4 cups water
• 1 1/2 cups canola oil
• 1/2 cup extra virgin olive oil (evoo)

Recipe

• 1 bring 4 cups of water to boil in a medium saucepan.
• 2 remove from the heat, add the separated but unpeeled cloves of 4 heads of garlic, stir to submerge the cloves, cover and let sit until the garlic skins are softened and cool enough to handle, about 50 minutes.
• 3 strain the garlic, discarding the water, remove the skins and cut off the hard nub where the clove was attached to the head.
• 4 place the garlic, canola oil and evoo in a medium saucepan; bring to a gentle simmer over medium-low heat.
• 5 reduce the heat to low and maintain a very gentle simmer (it may be necessary to slide the pan to the edge of the burner). simmer until the cloves are golden and very soft when pressed with a fork, 40 to 50 minutes. let cool for 30 minutes.
• 6 transfer the cooled garlic to a sieve to drain, reserving the oil. transfer the garlic to a food processor and puree until smooth, scraping down the sides occasionally. store the puree and the oil separately in the refrigerator.
• 7 note: makes 1/2 to 2/3 cup puree (depending on the size of the garlic) and 2 cups garlic-infused oil.