Garlic Confit, Orange & Red Pepper Rouille with Crudite
Makes 3 cups
Note: This recipe yields enough rouille to make crab toasts and a dip.
Garlic confit:
1 1/2 cups olive oil
1 head peeled garlic cloves
Crudite:
15 celery sticks
3 radish bunches
2 baby turnip bunches
3 colorful bell peppers
Rouille:
2 tablespoons olive oil
2 red bell peppers
4 Fresno chiles or jalapeño peppers
Salt, pepper
Zest of 1/2 orange
2 egg yolks
3/4 cup orange juice
Juice of 1 lemon
1 cup fine breadcrumbs, toasted
1 tablespoon salt
1 to 1 1/2 cups garlic oil from the garlic confit
1. Place garlic and oil in a small pot set over medium heat. As soon as small bubbles appear, reduce heat to very low; lightly simmer for 20 minutes. Save the infused oil for the rouille. Reserve the cooked garlic for another use.
2. Wash and thoroughly dry crudite vegetables. Quarter the radishes. Cut turnips in half. Cut bell peppers in eighths, removing seeds.
3. For rouille, toss red peppers and chiles with olive oil; season with salt and pepper. Place on a baking sheet lined with foil; broil until skins turn black (about 5 to 10 minutes), turning peppers as needed to blacken all sides. Transfer to a bowl, cover tightly with plastic
4. Remove pepper skins stems and seeds. Place peppers in a food processor with all the remaining ingredients except oil. Process until well blended. Slowly pour oil into running processor; blend until emulsified.
5. Reserve 3/4 cup rouille for crab toasts. Serve the rest as a dip with the crudite.
-- Michael Mina
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