I've always dreamed of owning a restaurant; I would call it The Pickled Garlic. On every table would be these tasteful delights.
I make fresh vinaigrette every week, and in the bottom of the carafe sits chopped garlic (rough cuts). By the end if the week, after using the vinaigrette for salad and marinades, I have these gems. The harsh garlic taste mellows and the flavor of the vinegar (or citrus) comes through beautifully. It's a great topping for salads, sandwiches, or an addition to an antipasto platter. Just the right crunch too!
Growing up, my brothers and I would fight over who got to eat the garlics at week's end. So you see, this is something I've done for a lifetime. At least my kitchen feels like my own bistro; pretty sure the restaurant dream will never come to fruition.
They look very more-ish! I tend to make vinaigrette fresh as and when and crush the garlic to release the flavours quickly but these look good enough to persuade me to make a larger quantity.
At most French markets there will be a stalling selling lots of different varieties of olives and also 'confit de l'ail' - I always buy too much!
Ok, so will you post your vinegrette recipe so I can make someday these? The chicken was fabulous though it sure didn't come out as pretty as yours and I fear my cookie tin will never recover
@jgpittenger I will get vinaigrette recipe to you tomorrow. I always line my cookie sheets with tin foil. So hard to wash them afterwards. In the end of the flavor that matters.
April 27th, 2016
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At most French markets there will be a stalling selling lots of different varieties of olives and also 'confit de l'ail' - I always buy too much!