Wine-Steeped Golden Raisins

Posted by jdubs on April 17, 2011 · Leave a Comment 

Raisins are a fantastic addition to any salad, and they seem to be particularly popular with leafy vegetables of the beetroot family.  The first time I had used golden raisins in cooking was to make Roasted Beets with a Curry Vinaigrette, and later I used them in my sauteéd Rainbow Chard with Raisins, Pine Nuts, … Continue reading →

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Garlic Confit

Posted by jdubs on April 6, 2011 · 2 Comments 

Confit is a generic term for various foods that have been immersed and slow-cooked in a substance for both flavor and preservation.  The word comes from the French verb confiture “preserves”, which in turn comes from the Latin conficere meaning “to do, to produce, to make, to prepare.”  To confit garlic, you poach it in … Continue reading →

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