The Newbie

As you know because I'm constantly "borrowing" from them, I subscribe to Bon Appetit, Saveur and now we have the newbie - Food & Wine (foodandwine.com)

The October 2011 issue concerns itself with France. The entire issue.

If you're into trivia, here's a stumper for the next cocktail party you attend.

Wine Acreage in France by Wine.
Languedoc-Roussillon - 528,000 acres
Bordeaux - 306,000 acres
Rhone Valley - 188,700 acres
Loire Valley - 158,000 acres
Burgundy - 125,000 acres
Champagne (purr) - 75,000 acres
Alsace - 34,000 acres

I liked the idea of "confit d'aile" or preserved garlic in English. Imagine it slathered on a crusty slice of baguette or slipped under the skin of the chicken you're about to bake or tossed with pasta and bacon bits or added to a Daube Provencale... Makes your taste buds sit up and pull on their dancing shoes!

6 heads of garlic, peeled - about 2 cups
6 thyme sprigs
3 small bay leaves
3 dried red chiles
2 cups olive oil

Put all of the above in a suitably-sized sauce pan and simmer over low heat until the garlic is tender, but NOT browned - about 30 minutes.
Use a slotted spoon to lift out the solids and share them equally in three 1/2 pint canning jars. Pour the oil over the vegetables and spices, seal and put the jars in the refrigerator. Your jars are now good for up to four months.

Incidentally, I used to feel guilty urging readers to visit magazine Websites rather than buying a subscription, but since the magazines themselves urge a visit, I don't feel guilty any more.