Saturday, September 19, 2009
I was assembling a bowl of last night's leftover salmon, trying to ensure there weren't any bones in it (I failed, of course). At the same time, the pasta was cooking and I'd put a pan of olive oil on the stove with some sliced up garlic -- all in the name of slightly softening the garlic.
But next thing I knew, the garlic bits were crispy golden. Oh well, sez I, you're not starting over.
It turned out that the almost-burnt bits imparted a wonderfully smoky flavour to the oil and made what would have been a very ordinary Saturday night pasta into something memorable.