Comments on: Last but not least - Red Onion Confit with Port Wine http://www.deliciousdays.com/archives/2009/02/24/last-but-not-least-red-onion-confit-with-port-wine/ (c) delicious:days Thu, 09 Feb 2012 07:51:27 +0000 hourly 1 By: Tomato Confit | TasteFood http://www.deliciousdays.com/archives/2009/02/24/last-but-not-least-red-onion-confit-with-port-wine/#comment-52545 Tomato Confit | TasteFood Wed, 01 Dec 2010 23:34:04 +0000 http://www.deliciousdays.com/?p=2035#comment-52545 [...] enjoy these recipes from the village of foodblogs: Fennel Lemon and Garlic Confit from the Kitchn Red Onion Confit with Port Wine from Delicious Days Sweet Pepper and Onion Confit from Just Bento Chorizo Caramel Confit from [...] [...] enjoy these recipes from the village of foodblogs: Fennel Lemon and Garlic Confit from the Kitchn Red Onion Confit with Port Wine from Delicious Days Sweet Pepper and Onion Confit from Just Bento Chorizo Caramel Confit from [...]

]]> By: Nan http://www.deliciousdays.com/archives/2009/02/24/last-but-not-least-red-onion-confit-with-port-wine/#comment-50075 Nan Sat, 06 Feb 2010 23:39:55 +0000 http://www.deliciousdays.com/?p=2035#comment-50075 Do you think this would be good canned for eating later? <span class="nickyedit">If you can it properly - definitely :)</span> Do you think this would be good canned for eating later?

If you can it properly - definitely :)

]]> By: c. http://www.deliciousdays.com/archives/2009/02/24/last-but-not-least-red-onion-confit-with-port-wine/#comment-48798 c. Thu, 03 Sep 2009 16:55:44 +0000 http://www.deliciousdays.com/?p=2035#comment-48798 Do you think this could this be safely water-bath canned, given the combined acidity of onions + vinegar? Do you think this could this be safely water-bath canned, given the combined acidity of onions + vinegar?

]]> By: Le Chien Chaud: French for Hangover Cure | Street Foods http://www.deliciousdays.com/archives/2009/02/24/last-but-not-least-red-onion-confit-with-port-wine/#comment-48447 Le Chien Chaud: French for Hangover Cure | Street Foods Fri, 24 Jul 2009 13:49:42 +0000 http://www.deliciousdays.com/?p=2035#comment-48447 [...] this typical ballark frank into something ever so slightly more worldly. It was so good, I’m making it at home now. (Isn’t that the best kind of [...] [...] this typical ballark frank into something ever so slightly more worldly. It was so good, I’m making it at home now. (Isn’t that the best kind of [...]

]]> By: Jolanta http://www.deliciousdays.com/archives/2009/02/24/last-but-not-least-red-onion-confit-with-port-wine/#comment-47434 Jolanta Thu, 26 Mar 2009 14:14:54 +0000 http://www.deliciousdays.com/?p=2035#comment-47434 I live in Holland, but I've been reading the German food monthly "Essen und Trinken" for ages now. In December edition, I think, a review about your book was printed. It was the first time I heard the word "blog", but being not overtly fond of internet (I love books - reading, buying, but unfortunately not writing them) I decided to order your book at my local bookstore based on the review only (very untypical of me, I must say). Since I got the book I've been facing quite a dilemma each week - should I read or should I check your blog? Up till now I've tried most of your recipes from your book (pittole and schmalzküchlein are an absolute hit with my guests). However, the onion confit from your blog site beats them all!!! By the way, yours is the only site that I actually visit and read. I'm looking forward to your new ideas and stories that go with them. Thank you. I live in Holland, but I've been reading the German food monthly "Essen und Trinken" for ages now. In December edition, I think, a review about your book was printed. It was the first time I heard the word "blog", but being not overtly fond of internet (I love books - reading, buying, but unfortunately not writing them) I decided to order your book at my local bookstore based on the review only (very untypical of me, I must say). Since I got the book I've been facing quite a dilemma each week - should I read or should I check your blog? Up till now I've tried most of your recipes from your book (pittole and schmalzküchlein are an absolute hit with my guests). However, the onion confit from your blog site beats them all!!! By the way, yours is the only site that I actually visit and read. I'm looking forward to your new ideas and stories that go with them. Thank you.

]]> By: Pat http://www.deliciousdays.com/archives/2009/02/24/last-but-not-least-red-onion-confit-with-port-wine/#comment-47401 Pat Sat, 21 Mar 2009 23:10:22 +0000 http://www.deliciousdays.com/?p=2035#comment-47401 I just made this the other night. I a encrusted the filet mignon in smoked paprika, cracked peppercorns, garlic salt, kosher salt, chili powder and seared with butter on med-high heat in a cast iron skillet. Finished the steak with the onion confit and goat cheese crumbled. I made a balsamic vinaigrette with chopped strawberries, toasted almond slivers, goat cheese, shallots, on a bed of baby arugula. Along with a side of roasted white asparagus and pink peppercorns. Delicious!!! I just made this the other night. I a encrusted the filet mignon in smoked paprika, cracked peppercorns, garlic salt, kosher salt, chili powder and seared with butter on med-high heat in a cast iron skillet. Finished the steak with the onion confit and goat cheese crumbled. I made a balsamic vinaigrette with chopped strawberries, toasted almond slivers, goat cheese, shallots, on a bed of baby arugula. Along with a side of roasted white asparagus and pink peppercorns. Delicious!!!

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