nancy
2007-07-08 10:45:07
I second Herr Morgenholz on the garlic confit: chop the top off a head of unpeeled garlic, peel off a little of the paper (or not), stick head in a heatproof pot, pour on enough olive oil to cover, and cook in a 250F oven, covered, for about an hour or so. The cloves will have turned the color of caramel, be extremely soft, and pop right out of their skins. And the oil, of course, is now redolent with garlic. Great stuff.
