helena Posted June 30, 2006 Share Posted June 30, 2006 it's a very nice way to prepare different kind of vegetables. artichokes are very good - i made recipes by Clifford Wright and from River Cafe in the past, and today it's more sophisticated version that also calls for wine (used riesling), honey and some flour (!) from Spice by Ana Sortun (btw it's an excellent book, reminds me of Greg Malouf's- upscale middle eastern sort of thing). here is the dish before going to the oven: recently i made some cherry tomato and cherry peppers confit: before cooking: and after: Quote Link to post Share on other sites
tanabutler Posted June 30, 2006 Share Posted June 30, 2006 Beautiful. I am happy to see you posting again, Helena. Quote Link to post Share on other sites
helena Posted June 30, 2006 Author Share Posted June 30, 2006 thanks Tana here artichokes are ready and waiting for pork tenderloin being marinated now in cuban adobo, a mix of sage/oregano/garlic/cumin/lime juice and evoo. Quote Link to post Share on other sites
Abbylovi Posted July 3, 2006 Share Posted July 3, 2006 Beautiful, helena. What did you do with the tomato and pepper confit? Quote Link to post Share on other sites
Suzanne F Posted July 4, 2006 Share Posted July 4, 2006 Yum. So basically, you slow-roast the veg and herbs in the oil? (I'm assuming oven from the glass baking dish.) Temperature? Time? (yeah, I know, "until done" ) All those are soooooooooo beautiful. Quote Link to post Share on other sites
helena Posted July 4, 2006 Author Share Posted July 4, 2006 Abby, we had tomato/pepper confit as a side dish - i forgot with what though Suzanne, it actually depends - the tomato confit was done on the stove, but yes artichokes were cooked in 375F oven, for about 40mins, until easily pierced... today i made another confit, of yellow peppers: the original recipe is from Luques' cookbook and Goin uses yellow tomatoes but i couldnt find them so decided that peppers might be afterall not such a bad idea. Here are pix - before and after confiting; the final confit is actually a sauce, you blend the roasted vegetables until they are creamy - my pepper version came out looking like a saffron aioli, bright yellow Quote Link to post Share on other sites
Farid Posted July 4, 2006 Share Posted July 4, 2006 There's a set of dishes braised in olive oil in North African, Middle Eastern and Turkish cooking. Sometimes called "zeit" dishes (olive oil dishes). peppers stuffed with nuts, garlic and herbs, you can make it using other small peppers. Quote Link to post Share on other sites
helena Posted July 4, 2006 Author Share Posted July 4, 2006 ok that's the final confit: Quote Link to post Share on other sites
Ron Johnson Posted July 5, 2006 Share Posted July 5, 2006 Those are gorgeous Helena. I just found yet another use for my cazuelas. Quote Link to post Share on other sites
helena Posted July 8, 2006 Author Share Posted July 8, 2006 tonight had a chance to make the original Goin's yellow tomato confit... tomatoes after the roasting: and the final confit/sauce: Quote Link to post Share on other sites
Alex Posted July 9, 2006 Share Posted July 9, 2006 The Cuban Adobo sounds great, but what, pray, is evoo? Quote Link to post Share on other sites
Behemoth Posted July 9, 2006 Share Posted July 9, 2006 what, pray, is evoo? Short for Extra Virgin Olive Oil. One of many expressions coined by I'm-sure-she's-nice-but-I-still-find-her-annoying US food television star, Rachel Ray. Others: "MMM! I can taste it already!" "Yummo!" "I'm just gonna Garbage Bowl that!" etc. Quote Link to post Share on other sites
Alex Posted July 11, 2006 Share Posted July 11, 2006 what, pray, is evoo? Short for Extra Virgin Olive Oil. One of many expressions coined by I'm-sure-she's-nice-but-I-still-find-her-annoying US food television star, Rachel Ray. Others: "MMM! I can taste it already!" "Yummo!" "I'm just gonna Garbage Bowl that!" etc. Thanks. I can't understand why I couldn't figure that out.... Quote Link to post Share on other sites
rancho_gordo Posted July 11, 2006 Share Posted July 11, 2006 She seems lovely. I'd like to learn more about her! Where can I find more of her? Quote Link to post Share on other sites
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