Garlic Confit MAKES 1 CUP CONFIT AND 1¼ CUPS GARLIC OIL There are lots of recipes for garlic cooked in foil in the oven, and I do love the roasted garlic taste. But, time and time again, I return to simmering garlic in oil on the stovetop. It creates two ingredients to use in the kitchen—the soft, tender garlic cloves and the fragrant, flavorful oil. It’s an excellent use of garlic if you have purchased a large container of peeled cloves in bulk, and they are on their way out.
Boring and basic are not the same thing. The most interesting bites are those that are a little out of the proverbial (cracker) box. I prefer homemade and handmade, but I am a cook. It’s what I do. I’d be telling a tale, though, if I didn’t reveal to you that I also buy premade products. I try to buy the best quality, but I do buy what some overachieving hosts might deem shortcuts. Heck, even my former boss, Martha Stewart, the doyenne of DIY, suggests in her Hors d’Oeuvres Handbook to serve bowls of edamame or pistachio nuts.
She made a fancy chicken salad with roasted red peppers, and I made a classic version with tarragon. Our whole point was that the chicken salads can be different, but our choice of mayonnaise was the same. ” Turned out, they used this as the tagline. I heard a rumor that the side of an eighteen-wheeler had a photograph on it of Mary and me holding our chicken salads. ” 2 large egg yolks 1 teaspoon Dijon mustard Juice of ½ lemon or 2 tablespoons white wine vinegar 1 cup oil (such as canola, grapeseed, olive, or a combination), at room temperature Coarse salt and freshly ground black pepper Whisk the egg yolks, mustard, and lemon juice together in a bowl until smooth and light.