4 red bell peppers
1/4 cup Garlic Confit, recipe follows
2 tablespoons chopped parsley
Kosher salt and ground black pepper
1/2 cup milk
1/2 stick (4 tablespoons) unsalted butter, cold, cut into pieces
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 pound fresh goat cheese, at room temperature
1 tablespoon chopped fresh thyme leaves
1 tablespoon salt
1 tablespoon pepper
1/2 cup Garlic Confit, mashed into a paste, recipe follows
1 bunch frisee
1/2 cup packed fresh basil leaves
Red wine vinaigrette, store-bought or homemade, for serving
2 cups peeled cloves garlic
1 cup olive oil
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