Garlic Confit

"If you get nothing else out of this book, you are going to thank me for this recipe. If you like Italian food -- if you like my food -- you will want to keep this confit on hand. You can keep it in the refrigerator for weeks, and the oil will add another level of flavor to Ladolemono or any of the vinaigrettes in this book. Always save the confit oil from any of my vegetable confits for another use, such as in a vinaigrette or for drizzling over a finished dish. If you have access to peeled...Full Story
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