Garlic Confit, Briama, Pita, and Lamb chops

This recipe comes from Michael Psilakis' How to Roast a Lamb. Most of his recipes call for some of this.  We didn't use it tonight, but I am excited to have it in the fridge.  It will keep in a sterilized jar for 3 weeks as long as the garlic is covered with oil and it is covered with saran wrap.  In a heavy dish add 3 cups peeled garlic cloves, 2 dried bay leaves, 8-10 sprigs fresh thyme, 15 peppercorns, about 1 tbsp kosher salt.  Barely cover with 2 cups oil (half olive oil, half canola oil)  Bake covered at 300 degrees for one hour and 15 minutes.  Cool to room temperature and place in sterilized jars.  note: replace saran wrap with each use, only use clean fork and/or tongs.

Briami Me Maratho (before)

Briami me Maratho (after)  From The Foods of the Greek Islands by Aglaia Kremezi.  Cube one eggplant and put in colander.  Salt liberally and let sit 30 minutes.  Rinse and dry.  Cube 3 zucchini.  Coarsely chop 1 -2 tomatoes, 1 large onion, 1 fennel bulb.  Slice 3 garlic cloves.  Toss all the vegetables with 1/2 cup olive oil, 1 1/2 tsp freshly ground fennel seed, 1/2 - 1 tsp crushed red pepper, 1/2 tsp oregano and salt and pepper.  Put in casserole dish, bake at 400 degrees for 40 minutes, stirring halfway through the cooking time.  Ours wasn't finished at this point.  We kept baking until it no longer looked like a bunch of chopped vegetables.  Sprinkle 1 1/2 tbsp chopped dill at the end.  May be served warm or at room temperature.  (This was ridiculously delicious.  The vegetables developed a wonderful sweetness.)

Pita from www.foodnetwork.com:  Put 2 1/2 cups warm water (105 degrees).  Sprinkle 1 tsp dry yeast in the water.  Stir to dissolve.  Add 2 cups whole wheat flour, one cup at a time.  Add 1 cup bread flour.  Stir in one direction 100 times.  Let sit for 10 minutes ( up to 2 hours).  Sprinkle 1 tbsp salt over the dough.  Stir in 2 tbsp olive oil.   Add 3 cups bread flour, one cup at a time.  Knead the dough 8-10 minutes.  Place in oiled bowl and cover 1 1/2 hours.  (until doubled in size).  Roll into individual pitas.  Cook on pizza stone in 450 degree oven about 3 minutes.  (This makes enough dough to have for a few days.  We put it in a plastic bag in the refrigerator.  Says to use it within five days.)

The lamb chops were marinated in the souvlake marinade from How to Roast a Lamb.  It included 1/2 cup olive oil, 3 smashed garlic cloves, 4 sprigs thyme, 2 dried bay leaves, 2 sprigs rosemary, 2 diced shallots and salt and pepper put in a ziplock with the lamb.  Grilled over charcoal to med rare.