{"id":3003,"date":"2013-01-17T09:22:00","date_gmt":"2013-01-17T09:22:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=3003"},"modified":"2013-01-17T09:22:00","modified_gmt":"2013-01-17T09:22:00","slug":"cooks-treasure-sauteed-onions-and-garlic","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=3003","title":{"rendered":"Cook’s Treasure: Saut\u00e9ed Onions and Garlic"},"content":{"rendered":"

Thanks to David Leite, author of The New Portuguese Table,<\/a>\"\" I don't take half an hour to saut\u00e9 onions and garlic each time I start a dish that calls for that as part of its base.<\/p>\n

\"CHE_0456<\/a><\/p>\n

He even includes a recipe for them in his book. And thanks to this brilliant tip, I follow his guidance and have cook's gold waiting for me in the refrigerator later in the week.<\/p>\n

\"CHE_0460<\/a><\/p>\n

Mine go into a mason jar ready to whip up into a hash, pasta sauce, shepherd's pie, sausage and peppers, steak with mushrooms and onions, and so on.<\/p>\n

\"CHE_0466<\/a><\/p>\n

I smile just knowing they are sitting there waiting for me to create something delicious.<\/p>\n

By the way, the rest of The New Portuguese Table<\/a>\"\" is equally wonderful and certainly a book I recommend adding to your collection. <\/p>\n

Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon<\/a>\"\" from here to support this site!<\/em><\/span><\/p>\n