Yield: 1 Servings
|2 cups||Peeled garlic cloves|
|1 tablespoon||Balsamic vinegar|
|1||Teasp Kosher salt|
Now for a little recipe from the Upperline Restaurant in uptown New Orleans I think y'all might like.
Heat butter in saute pan, add garlic and shake pan until garlic is nicely brown. TAKE CARE NOT TO BURN. Sprinkle with sugar and shake to coat. Add vinegar and water, cover and simmer a few minutes until almost tender.
Remove lid and turn up to high shaking garlic until liquid is absorbed.
Sprinkle with salt. Good at room temp.
Posted to FOODWINE Digest 4 November 96 Date: Mon, 4 Nov 1996 15:10:37 -0600 From: ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@...>