Pillivuyt Porcelain

I bought this “dish” at Williams-Sonoma about seven years ago. There is something so wonderful about washing fresh cherries in the the perforated dish and then displaying them on the counter. The plate that sits underneath the bowl catches any droplets of water remaining.

I think it screams “Summer is Here”

20140625-161913.jpg

Garlic Confit

My cousin in Michigan has been taking these fabulous cooking courses this summer. I am hoping to join her for one this July.

This is a recipe for garlic confit. Confit simply means “preserving in fat”.

3 heads of garlic separated, but not peeled
1 cup or more of extra virgin olive oil (enough to fully cover the garlic cloves)

Preheat the oven to 300 degrees and separate the garlic.

Place in an ovenproof pan with lid and bake for an hour.

Remove from oven and cool to room temperature.

Store is a covered glass jar in the refrigerator for up to five months.

You could certainly do this in larger quantities, if desired.

When using the garlic just squeeze it from the papery skin and you can skip the mincing step. This makes the garlic milder and almost sweet. The garlic is like a paste. I like to spread it on a toasted slice of baguette with some chopped tomatoes and a little salt and pepper to taste.

The oil can be used on pizza dough before baking or drizzled on salads or vegetables.

20140611-195143.jpg

20140611-195153.jpg

20140611-195201.jpg

20140611-205942.jpg

20140611-205954.jpg