Braised Chestnut And Pearl Onion Confit Food

BRAISED CHESTNUT AND PEARL ONION CONFIT

Steps:

• Blanch onions in a large saucepan of boiling water 3 minutes, then drain and transfer to a bowl of ice and cold water. Drain onions and peel.
• Cook chestnuts in 3 tablespoons butter in a large saucepan over moderately low heat, stirring occasionally, 2 minutes. Add broth and celery and cook at a bare simmer, stirring occasionally, until liquid is reduced to about 1/4 cup, about 10 minutes.
• While chestnuts are cooking, heat remaining 3 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots and peeled onions with thyme and salt and pepper to taste, stirring, until onions are tender and golden brown in patches. Add wine and simmer until slightly reduced, about 2 minutes.
• Gently stir onion mixture into chestnut mixture and season with salt and pepper.

BRAISED CHESTNUTS

Steps:

• Heat a large heavy saucepan. Add the oil, butter, and chopped onions. When onions turn slightly brown, deglaze with port wine. Add thyme, chestnuts, chicken stock, and a little salt and pepper. Cover and cook until chestnuts are tender and the chestnuts have absorbed most of the liquid.
• Serve as whole braised chestnuts or pass through a ricer and make a wonderful chestnut puree.

BRAISED ONIONS A LA JULIA CHILD

Steps:

• If you are using fresh pearl onions, they are easier to peel if you blanch them in boiling water for 30 seconds and then run them under cold water to cool.
• If you are using frozen pearl onions, make sure they are defrosted and drained.
• Heat the butter and oil in a large skillet and add the onions to the skillet.
• Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible without breaking apart.
• Pour in the stock, add the herbs, and cover.
• Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
• Remove the herbs, season with salt and pepper to taste, and serve.

BISTRO BRAISED BEEF WITH SHIITAKE AND PEARL ONIONS

Steps:

• Clean shiitake and remove stems, if using other mushrooms simply clean.
• Leave whole or if mushrooms are large, thickly slice.
• In a large wide saucepan or Dutch oven, melt butter and 1 tbsp (15 mL) olive oil over medium-high.
• Add mushrooms and cook until tender, about 3 minutes.
• Remove from heat and turn into a bowl.
• In a large bowl, stir flour with salt.
• Add beef and lightly coat in flour.
• In the pan that mushrooms were cooked in, heat remaining oil over medium-high heat. Cook half the meat until browned all over, then remove to a bowl.
• Repeat with remaining meat adding a little more oil.
• Stir in coffee, water, garlic, vinegar, brown sugar,Worcestershire, herbs and meat in bowl to the saucepan.
• Bring to a boil, then cover and reduce heat to medium-low, mixture should be gently simmering.
• Stir occasionally for 1 1/2 hours, meat should nearly be tender.
• Stir in carrots and onions.
• Continue to cook, simmering gently and stirring occasionally until meat is very tender, about 30 minutes.
• If you would like sauce a little thicker, uncover and simmer 15 to 20 minutes.
• Stir in mushrooms.
• Add pepper to taste.
• Serve with mashed potatoes or egg noodles, sprinkled with parsley or fresh thyme.
• PEELING PEARL ONIONS:.
• Drop unpeeled onions in boiling water for a minute or so.
• Plunge into cold water.
• Cut base of onions and squeeze.
• Onions will pop out of skin.

BRAISED ONIONS AND CHESTNUTS

Steps:

• With a sharp knife, cut a cross in the rounded side of each chestnut. Bring a large pan of water to a boil. Immerse chestnuts, and let boil for about 3 minutes. Turn off heat, but leave chestnuts in hot water. Extract them one at a time, and remove shell and inner lining that clings to the meat. If necessary, return nuts to hot water, and boil another minute or two. When all chestnuts have been peeled, set them aside.
• Cut off onion tops. Trim root end to make a neat appearance, but leave enough of it intact to hold the onions together while cooking. Peel onions.
• In wide casserole or deep saute pan that can go into the oven, melt butter in corn oil. When butter foam has subsided, add onions, and cook over medium heat 10 to 15 minutes, turning frequently, to brown all over.
• Add chestnuts to onions and mix well. Add glace de viande, wine and black pepper. When wine is bubbling, place a round of buttered aluminum foil directly over chestnuts and onions, cover pan, and place in a 350-degree oven. Bake for 45 minutes to 1 hour, or until onions can be pierced through with a knife but are still firm and hold their shape. There should be a small amount of syrupy liquid in the bottom of the pan. If there is too much, place over medium-high heat for a few minutes to reduce. Serve immediately.