12 shallots
2 cup graisse de canard (rendered duck fa, t)
1 tsp quatre epices (5 spices)
1/4 tsp pepper, black, ground
Directions
1. Peel the garlic and cut off any green sprouts within. If using
shallots, cut off both ends before peeling. Heat the duck fat in a
small saucepan over medium flame.
2. When the fat is warm, add the garlic or shallots, the quatre
epices, and the ground pepper. Cook until they are soft, about 20
minutes for the garlic and 30 minutes for the shallots.
3. Remove them from the fat with a slotted spoon and cool on paper
towels. If they are not used immediately, they can be refrigerated in
a small container for several days. Do not cover them with fat.
Yield - 6 servings as a garnish.
[ Per serving: 30 calories, 0 g. protein, 2 g. carbohydrate, 2 g.
fat, 2 mg. cholesterol, o mg. sodium. Calories from fat: 57% ]
[ Original recipe from "Foie Gras, Magret And Other Good Food From
Gascony." Authors: Andre Daguin and Anne de Ravel. Downloaded from
Food & Wine Round Table of GEnie. ]
[ CompuChef conversion and nutritional analysis by Rick Weissgerber. ]
Servings: 6 servings
Ail Ou Echalotes Confits (Garlic Or Shallots Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
We are able to read the history of written recipes far back into ancient history, at least as far as early Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these old cook books were just very basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to experts in ancient history is a collection of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Progressing into The time of the romans 25BC a man called Apicius compiled a number of scripts detailing recipes enjoyed by his fellow Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, main course and afters, a very modern way of dining. Additionally, he tells us how the Roman cooks used many aromatic flavors, including some familiar names such as thyme, fennel and parsley. Over the next few centuries, the wealthy families of Wesstern Europe competed to serve up the most exotic banquets, and as a result chefs and their recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, recipe publications are highly popular mostly due to increased literacy, leisure time and a general increase in wealth. |
We hope you enjoy this Ail Ou Echalotes Confits (Garlic Or Shallots recipe.
