How to Roast a Lamb_ New Greek Classic Cooking - Michael Psilakis [103]
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2½ cups cooked chickpeas or 28-ounce can best-quality chickpeas (such as Goya), well rinsed and well drained
Kosher salt and whole black peppercorns
Blended oil (50 percent canola, 50 percent extra-virgin olive), as needed
In a dutch oven or a heavy pot, combine the garlic, cumin, mustard seeds, and chickpeas. Season liberally with kosher salt and pepper, and barely cover with blended oil. Cover the pot and cook at 325°F until aromatic but not browned, about 45 minutes.
When the mixture is cool, transfer it, with all the oil, to a sterilized glass container and use as you like. If the chickpeas are covered with oil, the confit will last for at least 3 weeks in the refrigerator. Always save the oil for another use, for example, in a cumin vinaigrette or for sautéing.
FENNEL CONFIT
MAKES ABOUT 24 PIECES
6 bulbs baby fennel or 3 medium bulbs
2½ to 3 cups blended oil (50 percent canola, 50 percent extra-virgin olive)
5 cloves garlic, smashed
1 fresh bay leaf or 2 dried leaves
8 to 10 sprigs thyme
1 teaspoon fennel seeds
Kosher salt and cracked black pepper
When using baby fennel, quarter, leaving the core intact. If using medium bulbs, halve the fennel lengthwise through the core. Place each half cut-side down and slice lengthwise into 4 or 5 thin wedges, again through the core. Do not trim away the core, as this will help the wedges hold together.
Place the fennel pieces in a covered braiser or Dutch oven and barely cover with blended oil. Add the garlic, bay leaf, thyme, and fennel seeds. Season with a scant tablespoon of kosher salt and a generous grinding of black pepper. Cover the pan and braise in a 300°F oven until tender but not falling apart, about 1 hour. Cool the fennel slightly and transfer it to a sterilized glass container, with all the oil. Cool the confit to room temperature, cover, and refrigerate for up to 3 weeks.
When ready to serve, pull the fennel pieces from the oil with a clean fork or tongs, so you don’t cross-contaminate the confit (see “Preserving Hygiene”). Always reserve the oil for another use.
ARTICHOKE CONFIT
MAKES ABOUT 16 PIECES
1 lemon, halved
8 baby artichokes or 4 medium artichokes
2½ to 3 cups blended oil (50 percent canola, 50 percent extra-virgin olive)
5 cloves garlic, smashed
1 fresh bay leaf or 2 dried leaves
8 to 10 sprigs thyme
1 teaspoon fennel seeds
20 to 30 whole black peppercorns
Kosher salt
Fill a bowl with cold water and squeeze in the juice of the lemon. Drop in the lemon halves. Pull off most of the artichoke leaves (down to the pale yellow), trim off the pointed top about half an inch above the base, and trim the dark green parts off the stem and base with a sharp vegetable peeler. Cut in half lengthwise. Scoop out the choke with a small spoon, and drop each half into the lemon water as soon as you’re finished with it.
Drain the artichoke pieces and place them in a small, covered braiser or Dutch oven, packing them in as densely as possible. Barely cover with the blended oil. Add the garlic, bay leaf, thyme, fennel seeds, and peppercorns. Season with a scant tablespoon of kosher salt. Cover the pan and braise in a 350°F oven for 10 minutes, then turn the temperature down to 325°F and braise for 30 minutes to 1 hour more (depending on their size), until the pieces are tender when pierced with a sharp knife, but not mushy.
Cool the pieces slightly and transfer to a sterilized glass container with all the oil. Cool the confit to room temperature, cover, and refrigerate for up to 3 weeks.
When ready to serve, pull the pieces from the oil with a clean fork or tongs, so you don’t cross-contaminate the confit (see “Preserving Hygiene”). Halve again lengthwise, or cut into bite-size chunks. Always reserve the oil for another use.
Deep-fry a few pieces of Artichoke Confit and add to a salad or some orzo. Or, use as a garnish for a piece of grilled chicken. It’s also great in a sandwich of leftover steak or turkey with a little mayonnaise,