Separate all of the cloves and peel them, leaving them whole. Place the garlic cloves with the oil and salt in a 1 quart saucepan. Bring to a bare simmer and cook for 45 minutes, or until soft. Let the confit of garlic cool in the oil. Store in a covered container. Kept in its cooking oil, it will last refrigerated, for months. While the value of the confit of garlic is that it is milder than raw garlic, the oil in which it was cooked is excellent for salad dressings or cooking meat, fish or poultry. (Courtesy of Chef Wayne Nish, March Restaurant, NYC) Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserve Busted by Gail Shermeyer <email@example.com> on May 24, 1997 Recipe by: TVFN:RECIPE FOR HEALTH SHOW #RHD87 Posted to MC-Recipe Digest V1 #638 by firstname.lastname@example.org (Shermeyer-Gail) on Jun 07, 1997
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|Serving Size: 1 Serving (2194g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 15276 (100%)|
|Amt Per Serving||% DV|
|Total Fat 1728g||2304 %|
|Saturated Fat 248.3g||1241 %|
|Monounsaturated Fat 830g|
|Polyunsanturated Fat 570.8g|
|Cholesterol 0mg||0 %|
|Sodium 4651mg||160 %|
|Potassium 1mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 15276
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