Difference between revisions of "Shallot-Lemon Confit"
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== Description == | == Description == | ||
Confit, most commonly preserved goose or duck, can also be a condiment similar to a pickle, as it is here. | Confit, most commonly preserved goose or duck, can also be a condiment similar to a pickle, as it is here. | ||
| − | * | + | * <ref>"Healthy Recipes for Diabetic Friends Y-Group" http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/</ref> |
* Source: Jean-Georges Vongerichten in ''Four-Star Steak, Food & Wine'', June, 2004. | * Source: Jean-Georges Vongerichten in ''Four-Star Steak, Food & Wine'', June, 2004. | ||
* Formatted by Chupa Babi in MC: 05.15.06 | * Formatted by Chupa Babi in MC: 05.15.06 | ||
| Line 23: | Line 23: | ||
* [[salt ]] | * [[salt ]] | ||
| − | == | + | == Procedures == |
# In a medium saucepan of boiling water, blanch the shallots for 3 minutes; drain. | # In a medium saucepan of boiling water, blanch the shallots for 3 minutes; drain. | ||
# Return the shallots to the pan, add the oil, coriander seeds, peppercorns, garlic, lemon zest and juice, celery, bay leaf, thyme, parsley and sugar and simmer over moderately low heat, stirring a few times, until the shallots are very tender, about 30 minutes. | # Return the shallots to the pan, add the oil, coriander seeds, peppercorns, garlic, lemon zest and juice, celery, bay leaf, thyme, parsley and sugar and simmer over moderately low heat, stirring a few times, until the shallots are very tender, about 30 minutes. | ||
| Line 30: | Line 30: | ||
# Reheat gently. | # Reheat gently. | ||
| − | + | ==References== | |
| − | [[Category: | + | <references/> |
| + | [[Category:Diabetic-Friendly Recipes]] | ||
Condiment Recipes | Condiment Recipes | ||
[[Category:Shallot Recipes]] | [[Category:Shallot Recipes]] | ||
Latest revision as of 06:43, 14 July 2012
Description
Confit, most commonly preserved goose or duck, can also be a condiment similar to a pickle, as it is here.
- [1]
- Source: Jean-Georges Vongerichten in Four-Star Steak, Food & Wine, June, 2004.
- Formatted by Chupa Babi in MC: 05.15.06
- Active time: 20 minutes | Total time: 50 minutes
- Makes about 2½ cups
Ingredients
- 1 pound small or medium shallots, peeled
- ¼ cup vegetable oil
- 12 coriander seeds
- 6 whole black peppercorns
- 2 garlic cloves, halved
- zest of 4 lemons, julienned
- juice of 2 lemons
- 1 celery rib, finely chopped
- 1 bay leaf
- 1 thyme sprig
- 1 parsley sprig
- 1 teaspoon sugar
- 1 large scallion, julienned
- salt
Procedures
- In a medium saucepan of boiling water, blanch the shallots for 3 minutes; drain.
- Return the shallots to the pan, add the oil, coriander seeds, peppercorns, garlic, lemon zest and juice, celery, bay leaf, thyme, parsley and sugar and simmer over moderately low heat, stirring a few times, until the shallots are very tender, about 30 minutes.
- Fold in the scallion and season with salt.
- Make ahead the confit can be refrigerated for up to 2 days.
- Reheat gently.
References
- ↑ "Healthy Recipes for Diabetic Friends Y-Group" http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/
Condiment Recipes
