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My first Garlic Confit batch for the fall. 🍁🧄

#fyp #garlic #garlicconfit #cooking #lecreuset #homecooking #asmr

My first Garlic Confit batch for the fall. 🍁🧄 fyp garlic garlicconfit cooking lecreuset homecooking asmr

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For the botulism gang. How to properly use and store your garlic confit. Directions and suggestions are listed below ⬇️

Frozen Roasted Garlic: Can be used in soups, and sauces. I use this as a soup and sauce starter. Will keep up to 6 months in the freezer.

Garlic Sauce: great for sauces, marinades and dressing. Will keep for up to a week when stored in the fridge in an airtight container. I use this as the base for my garlic bread.

Garlic Water: can be used in marinades, soups and sauces. I mainly use garlic water as a base for my ramen broth. Will keep for up to a week if stored in an airtight container in the fridge. I usually freeze my garlic water until I’m ready to use it. Frozen garlic water will last from 4-6 months when properly stored and frozen. I recommend to use it within 4 months.

Garlic Confit Oil: can be used in dressings and marinades. I use this as a finishing oil on meats, vegetables, pasta and rice. Will keep for up to four weeks if stored in an airtight container in the fridge.

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🎃PUMPKIN SPICE BANANA BREAD 🍌🍞

* 1 cup extra-virgin olive oil
* 1/2 cup honey
* 1 cup roasted and mashed pumpkin
* 2 eggs
* 2 bananas mashed, about 1 cup
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon cinnamon
* 1 teaspoon vanilla extract
* 1/3 cup brown sugar
* 1 1/2 cup of flour
* 1/3 cup of pumpkin seed granola (optional)

Mix dry ingredients. Make a well in the dry ingredients. Add your wet ingredients. Mix until smooth. Add your batter into a greased loaf pan. Top off your loaf with the pumpkin seed granola. Cook at 350 for up to 45 minutes or until your knife or toothpick comes out clean of batter. Let rest for 15 minutes. Serve with your favorite fall drink. Enjoy! 🍁

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