Garlic Confit: sweetly fragrant cloves of garlic goodness is quite irresistible. Tender cloves can be used in countless ways: whisked into vinaigrettes, slathered on crostini, smashed into mashed potatoes, stirred into dips, incorporated into eggs of all sorts, mashed into pan sauces, even fancied up as a hostess gift in a lovely jar. When the garlic is gone, save that infused oil for drizzling and dipping and sautéing.
Cassoulet with Duck Confit - Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky French garlic sausage and slab bacon. Letting the beans rest overnight develops their flavors.
Tomato Confit - There is nothing I love more than picking bite sized, sun-ripened cherry tomatoes right off the vine. And it's even better when the skin splits open the moment you pick them - you just know it will be bursting with juicy sweetness. Glorious! Plus, it's the perfect reason to pop them straight into | www.ancient-wisdoms.com