Cook's Treasure: Sautéed Onions and Garlic

Thanks to David Leite, author of The New Portuguese Table, I don't take half an hour to sauté onions and garlic each time I start a dish that calls for that as part of its base.

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.

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.

I smile just knowing they are sitting there waiting for me to create something delicious.

By the way, the rest of The New Portuguese Table is equally wonderful and certainly a book I recommend adding to your collection. 

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Words: Penny Cherubino
Photography: © 2013  Ed Cherubino  

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