garlic

GARLIC, HERB & SHALLOT CONFIT by Lindsey | Dolly and Oatmeal


happy sunday, friends! popping in here quick to share this favorite way to preserve any and all vegetables. while making a confit is a wonderful technique to use in the later summer months with the bounty of fresh tomatoes that are surely on their way, i love to make a very allium-forward confit. and it couldn’t be more simple. we essentially take a few ingredients: shallots, garlic, thyme, bay leaves, salt, and olive oil - that’s it! from there, they get tossed in a cooking pot, plopped in the oven for about 40-45 minutes, and the result is tender morsels, that are rich and jammy in texture. plus, you’re left with the most fragrant garlic-herb-shallot oil. i’m sure you’re saying…that’s great, now what do i do with confit? my answer is: what can you not do with it! here are a few of my favorite ways to utilize it:

  • pizza! i make a white pizza and use schmear about 4-5 cloves of jammy garlic into the crust, then cheese and herbs, then chopped up shallot confit. you literally couldn’t have a tastier pie!

  • roast up some crispy chickpeas in the preserved oil.

  • smash some onto an open-faced sandwich situation (pictured below, but you can find the recipe here).

  • in pasta or pasta salad with whatever additions you like.

  • smash the shallot and garlic into mashed potatoes, or for a more summer-friendly dish, add them to potato salad.

  • use the infused oil for the base of any salad dressing that calls for olive oil.

  • chop up the garlic and shallot confit and add to any grilled or roasted vegetables.

  • and my ultimate favorite: hummus. start with about 3 cloves garlic and 1-2 shallots (depending on how big they are), and go from there. i promise, you will have the most flavorful hummus of your life - and don’t forget to drizzle some of that infused oil on top ;)

i know this isn’t a sauce per se, but it lasts so long in your fridge and can be used in so many key dishes, that i think you will agree that it can be just the workhorse that any sauce or dressing is!

xo!



garlic, herb & shallot confit | v/gf

print the recipe

| makes just over 4 cups |

method

  1. preheat oven to 350°F.

  2. place the shallots, garlic, thyme, bay leaves and kosher salt in a large lidded pot (i generally use a 5 1/2 qt. dutch oven). pour over the 2 cups of olive oil, making sure everything is covered with oil (add more oil if needed to fully submerge the shallots and garlic).

  3. place in the center of the oven and cook for 40-45 minutes, until the shallots and garlic are soft when pierced with a sharp knife.

  4. let cool completely, then store in an airtight jar. confit will last up to 2 months in your refrigerator.

ingredients

  • 1 lb. shallots, peeled and cut in half

  • 2 heads garlic, cloves separated and peeled

  • 10-12 sprigs fresh thyme sprigs

  • 3 bay leaves

  • 1 teaspoon coarse kosher salt

  • 2 cups extra virgin olive oil


GARLIC-TURMERIC SAUCE by Lindsey | Dolly and Oatmeal


happy sunday! i hope you’re having a good weekend so far. it’s chilly, cloudy, and a little misty here in LA on this first june weekend, which is kind of a bummer. i’m also heading into my 30th week of pregnancy which is taking its toll on my physical mobility at the moment. everything is way slower, and my lower back is way more sore. i’m beyond grateful that this little babe is so active, but i’m also trying to stay chill at the thought that he may grow up to be just like his very active big brother. time will obviously tell, but the idea of another little guy making his way into our home very soon is so very thrilling while simultaneously causing me to have pangs of anxiety. so some warm and brightness by way of this turmeric-y sauce is just what this up coming week needs!

this garlicky turmeric sauce is a constant in our house. i’ve been making it for years, and have found so many uses for it. smothered over roasted potatoes, drizzled over a lunch or dinner bowl, surrounded by a bed of vegetables for a wholesome dip/snack situation, or served over your protein of choice (i love how it pairs with grilled fish personally). the base of this sauce is plant-based yogurt (although you could definitely use a greek yogurt if that’s your preference), a bit of tahini paste, and some vinegar. these 3 ingredients are the cornerstone of a lot of sauces i make, bringing substance, flavor, creaminess, and a tangy punch. from there it’s easy to layer in whatever flavors you’re looking to incorporate. in this case we add fresh turmeric root, and fresh garlic for a super bright but earthy sauce. plus, its vibrant color will perk any meal up, and impress any dinner guest.

i hope you love this one 💛



garlic-turmeric sauce

print the recipe

method

  1. in a medium-sized bowl, whisk together the yogurt, tahini, vinegar, turmeric, garlic, and maple syrup. season with salt and pepper. taste and adjust if necessary.

  2. store sauce in a lidded jar or container in your refrigerator for up to 1 week.

ingredients

| makes just over 1/2 cup |

  • 1/2 cup plant-based unsweetened yogurt (i prefer using this one)

  • 2 teaspoons tahini

  • 1 1/2 teaspoons apple cider vinegar

  • 2 teaspoons freshly grated turmeric root (or 1/2-1 teaspoon ground turmeric)

  • 1 garlic clove grated over a microplane

  • splash of maple syrup

  • fine salt & freshly ground pepper


GARLIC LOVER'S MASHED CAULIFLOWER by Lindsey | Dolly and Oatmeal


i feel like we’ve hit somewhat of a stride with our day-to-day. i just cracked the code on getting dinner on the table for all of us at the same time, which has been a job in it of itself since amesy eats a different dinner than us (small steps!). and while there’s more meltdowns and overly emotional outbursts, amesy is becoming such a little person and it’s just been the biggest joy to witness. he’s recently been talking and chatting, and describing his little world with such enthusiasm (and intensity at times). i couldn’t be more thankful, especially this time of year that i get to call him mine.

part of why i’ve been trying to get us all to eat together is to get amesy more interested in different food since he can be apprehensive in trying new things. that’s where this recipe comes in. it’s easy, a cinch to make, and is so delicious. your toddler will likely love it, and yes, it’s perfect for your holiday table, too! basically, it checks all the boxes.

it’s really just a basic cauliflower whip made a bit more vegan/special diet-friendly, and whipped up with roasted garlic and garlic salt for a garlic lover’s dream of creamy goodness. it’s a riff off of the mashed potatoes my mom used to make with the biggest difference there being that.she used onion salt. but she would whip them so creamy, with little-to-no lumps, so that’s what i was going for here. with all the carb-loading this holiday season this dish is quite the welcome.

biggest holiday hugs going out to you! forever thankful for this community!

xo’s!



garlic lovers mashed cauliflower | v & gf

  • not all vegan butter is created equal. i tend to use miyoko’s, but earth balance is pretty good too. just keep an eye out for how much salt the butter contains (if any) this will be an indicator of how much salt you use in the recipe.

  • i call for garlic salt, if you don’t have it, see below for the recipe*

print the recipe!

| serves 4 |

  • 1 head garlic

  • avocado oil

  • 1 head cauliflower, cut into florets

  • 1/4 cup unsweetened almond milk, at room temp

  • 3 tablespoons vegan butter

  • 1-1/2 teaspoons garlic salt

  • fresh ground pepper

  • 1 tablespoon chopped herbs (i used a mix of sage, thyme, and rosemary)

  • 1 tablespoon chopped parsley

  • extra virgin olive oil (optional)

*garlic salt

  • mix together 1 tablespoon fine sea salt, with 1 teaspoon garlic powder. store in a lidded container at room temperature for up to 3 months.



method

  1. preheat oven to 400°F. slice the top of the garlic to expose the garlic cloves. place the garlic head on foil, and spray or drizzle with the oil to coat. fold it loosely to make a packet. cook until the garlic cloves are tender, roughly 30-40 minutes. remove from the oven and let cool.

  2. place cauliflower florets into the basket of a steamer.  bring about 1-inch of water to a boil and set the steamer inside, cover and cook until very tender, about 12-15 minutes.

  3. while the cauliflower is steaming, get your other ingredients ready. place 2 roasted garlic cloves, milk, butter, 1 teaspoon garlic salt, and pepper into the container of a food processor fitted with a metal “s” blade.

  4. carefully transfer the cauliflower to the food processor and blend until creamy and fluffy, scraping down the sides as needed, about 45 seconds. taste the mashed cauli, add more roasted garlic, garlic salt as needed, and pulse once more to combine.

  5. place the mashed cauliflower in a serving bowl and sprinkle with the herbs and a few drizzles of olive oil (if using). serve hot.


similar recipes:

sweet & spicy cauliflower cups

sweet & spicy cauliflower cups

roasted fingerlings w/ garlicky-turmeric sauce

roasted fingerlings w/ garlicky-turmeric sauce

garlicky tamari roasted chickpea salad

garlicky tamari roasted chickpea salad