Tag Archives: Shallots

How to make Butter even Better!

9 Jan

If you read my blog regularly then you know that this past summer I discovered the wonder of shallots. Who knew such a little thing that not too many people talk about, (as far as food is concerned) could be so good and add so much flavor!

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Now I’m not sure whether it was something I saw on Instagram or Pinterest but somewhere I saw an herbed butter with shallots and garlic. Who ever thought that butta could taste even better than it already does? Well it can. Butta can taste better!

Here is my recipe, they are all pretty much the same, for an herbed butter with shallots and garlic . It tastes great on everything. I use whipped butter, I love that it gets nice and soft; easy to spread. Use the best butter you can afford for the best flavor. And keep in mind that butter should be served at room temperature. One of my biggest pet peeves is hard butter served at a restaurant…you can’t spread it on that yummy bread, it tears it apart.

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Ingredients:

8 oz. whipped salted butter, room temperature

1 Tbsp olive oil

1 large shallot, minced

1 large clove garlic, minced

1 Tbsp fresh chopped chives*

A bit of shopped fresh parsley

To do:

Put butter in a mixing bowl.

Add olive oil to saute pan and heat over medium. Add shallots, cook them until they start to brown, about 5 or 6 minutes. Don’t let them burn.

 

Once the shallots start to brown add the garlic and stir, cook for only another minute or two.

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Add shallot and garlic mixture to the butter, add chives and parsley. Stir to combine until well blended. Refrigerate.

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Of course you can use it right away, store it in the refrigerator, just remember to take it out a bit before you are planning to use it so that it softens up. You can use it on bread, to cook chicken, beef or fish; cook your eggs with it…delicious!

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*You can use any herbs that you like-sage, rosemary, thyme, oregano…it’s really up to you and your tastebuds and what you will be using it for. Enjoy!

 

 

Shallots: Fit for Confit

6 Jun

I have seen the term confit many times on many menus. I know what it means, sort of…and then I saw a beautiful photo of shallots in oil on Instagram and wondered what it could be. Shallots are one of my favorites in the onion family. The photo was the beautiful beginning of a shallot confit. I knew I had to make it!

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I also knew I needed to know what it really meant. So off to Google I go. Confit comes from the French word confire, which means to preserve. A confit is any type of food cooked slowly for a long period of time as a method of preservation, it is usually cooked in oil or fat. It is a centuries old method that can be used for fruits, vegetables and meats. Meats are typically salted too. A confit can kept for weeks, sometimes even months…not my shallot confit, it was gone in the blink of an eye.

Ingredients:

10 -12 shallots, peel and sliced

2 Tbs olive oil

2 cloves garlic, peeled and chopped

1 tsp thyme

1 –  2 tsp sea salt

Directions:

Add olive oil to a Dutch oven or medium pot and heat over medium heat, add shallots, garlic, salt and thyme. Sauté until the shallots start to brown and caramelize a bit, lower heat and let cook until the shallots become super tender, almost mushy. I cooked mine for a  total of about an hour. Remove from heat, let cool slightly and eat right away or store in airtight container and refrigerate until your ready to use it.

The confit can be used as a condiment on meats or I like the idea of serving it as an appetizer on slices of a toasted baguette with a spread of cream cheese. I have read that it is also good on a salad…whatever you can think of, it can’t be bad.

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*Recipe from Judy Kim and be sure to check out her Insta and her blog, just beautiful and lots of great recipes.

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