Kumquats confits à la vanille / Candied Kumquats with Vanilla (Vegan)
recipe is in French btw
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Native Lobster, Confit Tomato, Garlic and Chilli Bucatini from Bancone Pasta
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Help wanted: Advice on How to Make Onion Confit
On today's installment of 'Mother, This Only Happens to You', my mother went down to the village the other weekend and went back with two bags she was not supposed to return with.
"There was a stall closing next to the graveyard and the old lady working there offered me a bag of apples and a bag of onions for however much I'm willing to give. Easiest bargain I ever made!"
Demonic implications aside, I took the bags and and went to do something with the apples and the onions.
It turns out these are the best damn apples and onions I have ever put in my mouth.
Seriously. The apples are almost gone because we're been eating them raw when we're even near the kitchen and while my mother has been doing the same to the onions, I prefer them a bit heat treated.
The downside is that we can't eat them fast enough before they're spoiling.
This is them after eating onions for lunch, dinner and sometimes even breakfast for the past week. We are drowning in onions and we don't want to stop.
I thought the best step would be to make a confit, but I've never made onion confit, and when I went to look it up on the internet I found hundreds of recipies by people who clearly don't know how to make confit either (seriously, these people don't even know the garlic cloves are supposed to be completely submerged in oil and cooked on low heat) so I suppose I have nothing to lose by asking here.
So. Hit me. How do I make onion confit?
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Cassoulet, Confit and Exploding Sausages
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Confit of Leeks and Baby Carrots Recipe
Leeks and baby carrots are simmered in butter, white wine, and chicken stock until meltingly tender in this confit side dish recipe.
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Dark Days: Roasted Leek Confit Pizza
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