Onion and Pepper Confit
"From Chef Gerald Hirigoyen of Piperade and Bocadillos Restaurants, San Francisco, CA. The Chef serves this with Recipe #200862, the recipe for which is posted separately."
photo by Charmie777
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 1 1⁄2 cups olive oil
- 4 medium onions, very thinly sliced
- 6 medium red bell peppers, peeled, seeded, corded, and very thinly sliced
- 5 garlic cloves, thinly sliced
- fresh ground white pepper
- kosher salt
directions
- Warm the olive oil in a large sauté pan over high heat.
- Add the onions, bell peppers, and garlic.
- Sauté until they are soft and golden, about 10 minutes.
- Cover and reduce the heat to medium.
- Cook, stirring occasionally, until very soft, about 45 minutes.
- Drain and season with salt and pepper to taste.
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Reviews
-
Very good and easy to make. This would be even better using a Vidalia, so I can't wait to make this again this spring and summer. It was a lot of olive oil for something you are going to drain anyways. I used just 1 cup and it worked out fine. Made and Reviewed for Every Day Holiday tag - Thanks! :) -
Kate another winner for us! This smells wonderful and tastes even better. Do use red peppers and not substitute green. I used 2 large onions and had a bit of trouble slicing the garlic thin so used 5 tablespoons of minced from a jar. Thank you for posting hon and have a very Happy New Year! -
This is unbelievably good!!!!! Thanks Kate!!!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
