I’m known for my foppish sense of style, my love for the Gazette and my quiet demeanor. What I’m not known for is my cooking. So forgive me if this next little tip strikes you as obvious.
But today, when I was cooking an Italian dish, I decided I wanted some olive oil, balsamic and bread as an appetizer. A favourite dish — one I usually enjoy with chicken pasta. I always cook the chicken in oil and garlic, sizzling the mashed garlic in some heat before adding the chicken.
This is where inspiration struck.
I decided to drain the heated olive oil along with some lightly fried garlic into a bowl. Adding the balsamic, I had a savoury heated combo that’s nothing short of remarkable. Adding some extra cold oil to the pan gets it ready for chicken.
A real delight.