Making Onion Confit requires only three ingredients: white onions, olive oil and time. No need to add sugar because during the long cooking process the inulin in the onion will breakdown into fructose (fruit sugar). After 8+ hours the white, sharp onions will have become a brown confit with subtle sweetness and lots of umami.
Serve as a condiment with roasted meats and foie gras.
… More Onion Confit
Black truffles are harvested from November to March, so be extravagant and buy one before the season ends.
Black truffles combine really well with a warm purée of potatoes, with scallops, risotto and everything eggs. We used our truffle to make one of the simplest and tastiest truffle dishes ever: an omelet with truffle and Parmesan cheese.
Enjoy with a glass of not too complex white wine. Best would be a classic Pinot Blanc or Riesling from the Alsace region (for instance produced by Kuentz-Bas). Think fruity aromas, floral characteristics, minerality and a touch of acidity and sweetness. … More Omelet with Winter Truffle
Back in the 1960’s a Prawn Cocktail was a very popular hors d’œuvre. Simple and tasteful, always a pleasure. Today it’s not just unfashionable, it’s close to being hilarious (as far as food can be hilarious).
The two essential elements of a Prawn Cocktail are Prawns and Cocktail Sauce. Yes, indeed, another invention from the 1960’s: Cocktail Sauce. In most cases something in a jar or mayonnaise mixed with powder. But don’t underestimate Cocktail Sauce. It works really well with (cooked) seafood.
Use grey shrimps, crevette grise, grijze garnalen, Nordseegarnele, quisquilla gris, the common shrimp also known as Crangon Crangon. Preferably home cooked and peeled, because the peeled once have travelled half the world (because they were peeled in a low-wage-country) and were treated with food preservatives leading to a loss of quality.
Enjoy with a glass of Muscadet Sèvre et Maine: a fresh, light white wine with a clear acidity … More Prawn Cocktail
