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OH my, one of my favorite things to make and eat - this one with the fennel is so good with fish. I was going to do a dish at a fundraiser using skate and I found this Thomas Keller recipe that I played with.
* Exported from MasterCook *
FENNEL-ONION CONFIT
Recipe By :a Thomas Keller recipe - worked over for Road trip to Windsor by Jean Denham, CC
1 1/2 lbs (1 large or 2 medium bulbs) fennel, trimmed
8 ozs (1 med.) Spanish onion
3 ozs unsalted butter, cut into chunks
1 tsp kosher salt
Bouquet Garni: 8 thyme sprigs, 2 parsley sprigs, 1 bay leaves, 1/2 tsp. black peppercorns in cheesecloth
1/4 c finely chopped pitted Nicoise olives
2 Tbsps minced Italian parsley
Cut the fennel lengthwise in half. Cut out & discard the core.
Place the fennel cut side down on a cutting board and slice crosswise into 1/4" slices.
(You should have ~ 4 cups sliced fennel)
Cut off the top and bottom of the onion and cut the onion lengthwise in half.
Remove the peel & outer layers.
Cut a "V" wedge in the bottom of each piece to remove the core & pull out any solid flat pieces from the center.
Lay one onion half cut side down on a cutting board with the root end toward you.
There are lines on the outside of the onion; cut along these lines (the grain) rather than against them to help the onions soften more quickly.
Holding the knife almost parallel to the board, slice the onion lengthwise into 1/4" thick slices following the lines of the onion.
Separate the slices of onion - you should have about 2 cups of sliced onions (for 100 servings: +++++cups)
Warm 1/4 cup water in a large pot over low heat.
Add the butter and whisk to melt.
Add the fennel, onions, salt & bouquet garni, stir to combine, and place a parchment lid on top, (parchment lid - cut in a circle after folding like an airplane & cut the tip for a small hole in the center) pressing it against the fennel and onions.
Cook very slowly, stirring every 20-30 min. at first, then more often toward the end of cooking, for about 2 hours.
The fennel and onions will wilt and steam will rise, but the vegetables should not brown.
Check after about 30 minutes: If the veggies seem lost in the pot, transfer to a smaller pot & cut down the parchment lid to fit.
If there is very little liquid in the pot, add a bit more water; or, if there is a lot of liquid remaining, you can turn up the heat slightly to cook a bit more ore rapidly.
After about 2 hors, the veggies will have softened but not be falling apart; there may still be liquid left in the pot.
Remove & discard the bouquet garni.
Let the confit cool in its liquid. Transfer the confit, with the liquid, to a plastic container and refrigerate up to 3 days.
TO SERVE: Drain & reheat over low heat.
Stir in the olives and parsley.
Yield:
"2 c"
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* Exported from MasterCook *
Onion jam
1 1/2 pounds red onions -- very thinly sliced
2 cups dry red wine
2 tablespoons honey
1 tablespoon chopped fresh thyme
2 tablespoons red wine vinegar
For onion jam:
Combine onions, wine, honey, and thyme in large skillet. Bring to boil. Reduce heat to medium-low and simmer uncovered until wine is almost absorbed, stirring occasionally, about 55 minutes. Mix in red wine vinegar.
Simmer 10 minutes to blend flavors, adding water by tablespoonfuls to moisten if jam is dry and stirring often (onions will still be slightly crunchy). Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.
Before using, rewarm over medium heat until just
warm, adding more water by tablespoonfuls if jam is dry.)
Description:
"a B.A. recipe"
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and lastly - everyone of these recipes tastes just enough different that I love to make all three.
* Exported from MasterCook *
Red Onion Marmalade
1/4 cup olive oil
6 cups thinly sliced red onions (about 3 1/4 pounds)
1/2 teaspoon dried crushed red pepper
1 cup dark brown sugar -- (packed)
3/4 cup apple cider vinegar
1/2 cup dry Sherry
1 1/2 tablespoons grated peeled fresh ginger
1/2 cup raisins
Heat oil in heavy large pot over medium heat. Add onions and dried red pepper. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Add brown sugar, vinegar, Sherry and ginger. Cook uncovered until onions are very tender and mixture is thick, stirring frequently, about 20 minutes.
Add raisins and cook until mixture is very thick and dark, stirring frequently, about 20 minutes. Season to taste with salt and pepper. Cool completely. (Can be prepared 4 days ahead. Cover and refrigerate.)
Bon Appétit | February 1997
Servings: 2 1/2 Cups.
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Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com