Sponsored by Tuscanini
Between the aroma that permeates the kitchen and the satisfaction of smearing a heapful over a hefty slice of bread, I love a good confit. I have three variations to satisfy all flavor notes from spicy to almost-sweet to earthy and savory. I highly recommend using only the best quality olive oil you can find. Here, I used Tuscanini Olive Oil and it was complete bliss. And don’t worry, it won’t go to waste. Use excess oil for salad dressings, to fry eggs, or to drizzle on your toast. Enjoy!
Spicy Tomato Garlic Confit
The spicy chili peppers against the sweet cherry tomatoes and the fragrant garlic cloves are a winning combination. Don’t worry, this isn’t unbearably spicy. It’s actually milder than it looks.
Ingredients
- 2 cups cherry tomatoes
- 7 to 8 garlic cloves
- 7 dried chile de arbol (a long, red, slender, very hot variety)
- 2 sprigs fresh rosemary or 1/2 teaspoon dried rosemary
- 1 teaspoon chili flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 and 1/2 cups extra-virgin olive oil
Directions
1. Heat oven to 250 degrees Fahrenheit.
2. Place all the ingredients in a small ovenproof dish. Pour in olive oil – it should just cover the mixture. Bake for two hours or until fragrant and fork tender. Serve with good bread.
Tuscan Onion Confit
These mini onions melt into themselves and are delicious heaped with pine nuts. Use fresh oregano if you can. To quickly peel the onions, blanch them in boiling water– the peel slides right off.
Ingredients
- 10 to 12 (8 ounces) baby onions, peeled
- 2 tablespoons pine nuts
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 2 sprigs fresh oregano or 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 and 1/4 cups extra virgin olive oil
Directions
1. Heat oven to 250 degrees Fahrenheit.
2. Place all the ingredients in a small ovenproof dish. Pour in olive oil – it should just cover the mixture. Bake for two hours or until fragrant and fork tender. Serve with good bread.
Artichoke Thyme Confit
I love artichokes and how they slowly braise in the oil to become meltingly tender. The lemon adds a bright punch and the thyme a herby savoriness.
Ingredients
- 5 artichoke bottoms, rinsed and sliced
- 4 to 5 shallots, peeled
- 3 2-inch pieces lemon peel
- 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 and 1/4 cups extra virgin olive oil
Directions
1. Heat oven to 250 degrees Fahrenheit.
2. Place all the ingredients in a small ovenproof dish. Pour in olive oil – it should just cover the mixture. Bake for two hours or until fragrant and fork tender. Serve with good bread.
I hope that these olive oil confits make your Shabbat Chanukah extra special and hope they add the perfect finishing touch to your holiday season.
