Later On

A blog written for those whose interests more or less match mine.

Cheese course ready

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We went to the cheese store in Carmel and got three cheeses for the cheese course: buche, a goat cheese; a red Stilton; and a triple-cream soft cheese. I’m making the shallot confit today (recipe from the linked article):

Shallot Confit

1 pound shallots (about 12 small ones)
2 tablespoons butter
2 tablespoons balsamic vinegar
2 teaspoons brown sugar
Salt and pepper

Peel the shallots and slice them thinly. (See prep notes.) Melt the butter in a large skillet over medium heat. Add in the shallots and stir to coat. Reduce heat to low, add in the balsamic vinegar and sugar, season with salt and pepper, and stir again.

Cover and cook over low heat until the shallots are very soft, about an hour and a half, stirring from time to time. If the mixture starts to dry out or stick to the pan, add in a touch of water. When the shallots are soft, taste the confit and adjust the seasoning. Let cool to room temperature. Store in the refrigerator for up to a week, or freeze.

Serve as an accompaniment to cheese, grilled fish or meat, add to sandwiches, mix into a vinaigrette, or spread on little toasts with a bit of smoked ham.

Written by Leisureguy

24 December 2006 at 3:01 pm

Posted in Food, Recipes & Cooking

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