* Exported from MasterCook *
Shallot Confit
Recipe By :Recipe by Ben Ford
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds large shallots -- peeled and finely chopped
1 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1.In a medium saucepan, cook the shallots in the olive oil over moderate
heat, stirring occasionally, until very soft, about 30 minutes. Reduce the
heat to low and continue to cook, stirring often, until dark golden, about
15 minutes.
2.Season the confit with salt and pepper. Pour all but 1 tablespoon of the
shallot oil into a jar and reserve it for the salad dressing at right.
Transfer the confit to a bowl and let cool.
Make Ahead: The shallot confit can be refrigerated for up to 1 week.
Makes 1 1/3 CUPS (20 one-tablespoon servings)
Source:
"Food & Wine, July 2001. "Western Union""
S(Formatted by Chupa Babi):
"Sept 2012"
Yield:
"1 1/3 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 191 Calories; 22g Fat (100.0%
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; trace Sodium. Exchanges: 4 1/2 Fat.
Nutr. Assoc. : 0 0 0
No comments:
Post a Comment