Making Garlic Confit at Midnight

I have seen a lot of posts about how we can keep ourselves healthy and still eat good food.  Here's one idea that the French can be applauded for, among other delicious treats in the French cuisine. 

Garlic Confit, the most versatile condiment, spread, ingredient, however you want to refer to it, depending on its use, is my most exciting kitchen adventure today. I made this at 12:01 midnight, with howling dogs in the background, whilst cool winter breeze sends shiver to my body that does not want to sleep. Ha!

Why sleep when the aroma from the kitchen also fills my room that's just adjacent to where I am at.. I ended up making whole-wheat bread, instead.

Thirty minutes after and my Garlic Confit is ready, still sleep eludes me. My whole-wheat bread is on first proofing now. I will leave it overnight.

Tomorrow, after it's baked, I can imagine spreading my Garlic Confit on a slice of warm, freshly baked whole-wheat bread.. Hmmm.. Maybe I will also make Focaccia for my housemates.. We'll see.. 

Anyway, to make Garlic Confit is easy. You just need a small cooking vessel just like the one I used, 3 heads of Garlic and some extra virgin olive oil. Cook it slow for 30 minutes, or until it will get a golden brown color. Let cool, and store in a glass jar. 

You will have 2 things to enjoy here. One, the Garlic Confit, which you can use as bread spread, or smother it unto roasted chicken, roasted beef or pork, or any meat of your choice. You can put it on top your Focaccia dough before baking, or... Hmm the possibilities are endless. You just have to explore and enjoy Garlic.. And two, the Garlic infused Olive oil that you can use for your salads, pasta or wherever you want to use it on. 

With this in mind, I think this is a healthy choice compared to jam, jelly or butter on toast. Won't you agree?