Garlic confit

In my Susan Spicer cookbook, Crescent City Cooking, she calls for her galic confit in her white bean hummus recipe. I usually just cheat and blitz raw garlic in the food processor along w/ the other ingredients. It still tastes good, but I'm sure it was missing that roasted garlic flavor. So, I still wanted to try it the right way. So, I prepared the confit Sunday afternoon while I was reorganizing my master closet.

You start with garlic, olive oil, white wine, bit of water, and some herbs. (I didn't have fresh, so I had to use jar thyme.) :( Simmer on the stove for about an hour until it looks roasty-toasty-yummy.

Strain the garlic from the oil, separate, and refrigerate. You'll need to bring the olive oil back to room temp before use, but it sure smelled GOOD! I plan on making the white bean hummus this week and will report back! :)