If this was my house instead of the nyt Cooking kitchen Studio I would save that I have a little jar and I save my Bacon Fat in the fridge and I use it for stuff It's really amazing for sauté and greens Um I don't think we have one here a Bacon jar a bacon grease jar maybe we Should start one see even after today We're going to have enough to sauté some Greens
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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