I call this recipe “confit” because, like the French method for preserving meat, it involves slow-cooking the garlic cloves in oil and other liquids. Poaching garlic on the stovetop is an alternative to roasting garlic in the oven. I actually prefer poaching because there is less waste—when the cooking process is complete, you are left with the whole cloves as opposed to squeezing sticky partial cloves out of a softened bulb. As with roasting, this method replaces the sharp heat of raw garlic with a flavor that’s deep and sweet. I usually poach at least two bulbs so I have plenty on hand for antipasto platters, White Bean Hummus (p. 172), pastas, vinaigrettes, or even for slathering on a piece of toast for a snack.

Ingredients

　　2 garlic bulbs, stemmed and peeled (about 28 cloves)

　　1/2 cup dry white wine

　　1 cup good-quality olive oil

　　Salt

　　Freshly ground black pepper

　　2 stems of fresh thyme, or 1 sprig of fresh rosemary

　　Place the garlic cloves, wine, 1/4 cup water, and olive oil in a small skillet and season with a pinch of salt and a grind of black pepper. Add the herbs, tucking them into the liquid to moisten, and bring to a simmer over low heat. Simmer until the water and wine have evaporated and the cloves have softened and turned a deep golden color, 30-40 minutes. When it’s done to your liking, drain the garlic, reserving the oil. If not using right away, pour into a jar and refrigerate for up to 2 weeks.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.