We’re planning a quiet evening at home – some filets on the grill and maybe Carrots Vichy, but I’ve still some things to put together for our open house on Sunday.
I got the basics for this recipe from my go-to cooking resource – the barefoot contessa.
•8 or 9 garlic cloves, peeled
•1 good dash of crushed red pepper
•1 cup extra-virgin olive oil
Bring the garlic, crushed red pepper, and oil to a boil in a small saucepan, then turn the heat to low and cook for ten minutes or so, until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook.
Remove the garlic cloves from the oil and slice them. Place them in a bowl or jar and pour the oil over them.