{"id":1224,"date":"2016-06-26T11:36:34","date_gmt":"2016-06-26T11:36:34","guid":{"rendered":"http:\/\/faugeron.net\/?p=1224"},"modified":"2016-07-02T16:48:13","modified_gmt":"2016-07-02T16:48:13","slug":"ail-caramelise","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=1224","title":{"rendered":"Ail caram\u00e9lis\u00e9"},"content":{"rendered":"<ul style=\"list-style-type: square;\">\n<li>2 t\u00eates d&rsquo;ail<\/li>\n<li>2 cuill\u00e8res \u00e0 soupe de vinaigre balsamique<\/li>\n<li>2 cuill\u00e8re \u00e0 caf\u00e9 de cassonade<\/li>\n<li>Thym et Romarin<\/li>\n<li>Sel<\/li>\n<li>Huile d&rsquo;olive<\/li>\n<li>10 cl d&rsquo;eau<\/li>\n<\/ul>\n<p><!--more--><\/p>\n<p>D\u00e9tacher les gousses d&rsquo;ail et peler les.<\/p>\n<p>Faire blanchir les t\u00eates dans de l&rsquo;eau bouillante pendant 3 min puis \u00e9goutter.<\/p>\n<p>Faire chauffer l&rsquo;huile dans une po\u00eale et faire revenir l&rsquo;ail entier pendant 2 minutes. Attention les gousses ne doivent pas brunir sinon elles seront am\u00e8res.<\/p>\n<p>D\u00e9glacer avec le vinaigre balsamique pendant 1 minute en m\u00e9langeant bien puis verser l&rsquo;eau, la cassonade, le thym et le romarin.<\/p>\n<p>Faire cuire \u00e0 fr\u00e9missement pendant environ 15 minutes : les gousses doivent \u00eatre bien enrob\u00e9es du caramel balsamique. Retirer du feu.<\/p>\n<p>A utiliser sur une pizza par exemple ou en accompagnement d&rsquo;un r\u00f4ti de porc.<\/p>\n\n<div class=\"twitter-share\"><a href=\"https:\/\/twitter.com\/intent\/tweet?via=ledza3\" class=\"twitter-share-button\">Tweet<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>2 t\u00eates d&rsquo;ail 2 cuill\u00e8res \u00e0 soupe de vinaigre balsamique 2 cuill\u00e8re \u00e0 caf\u00e9 de cassonade Thym et Romarin Sel Huile d&rsquo;olive 10 cl d&rsquo;eau<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[31,14],"tags":[],"class_list":["post-1224","post","type-post","status-publish","format-standard","hentry","category-c37-legumes","category-s6-les-recettes-de-cuisine-de-gerard"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-jK","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/1224","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1224"}],"version-history":[{"count":2,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/1224\/revisions"}],"predecessor-version":[{"id":1231,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/1224\/revisions\/1231"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}