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All Glory to the Garlic Miasma
Mar. 1st, 2007 08:27 amIt was Garlic-a-Go-Go last night chez X.
I made tomato confit (that's just a fancy way of saying I took fresh tomato slices and crushed cloves of garlic, shook them around in a pan with some sea salt and olive oil, and then baked them at 250F for 1.5 hours. The tomatoes concentrate really well, and the garlic caramelizes and becomes really soft.) Then I made orecchiette and dressed it with an olive oil, garlic, caper, crushed red pepper, anchovy sauce.
Random vampires -- and my coworkers -- are warned to keep at least 15 feet away. Heh.
I made tomato confit (that's just a fancy way of saying I took fresh tomato slices and crushed cloves of garlic, shook them around in a pan with some sea salt and olive oil, and then baked them at 250F for 1.5 hours. The tomatoes concentrate really well, and the garlic caramelizes and becomes really soft.) Then I made orecchiette and dressed it with an olive oil, garlic, caper, crushed red pepper, anchovy sauce.
Random vampires -- and my coworkers -- are warned to keep at least 15 feet away. Heh.
