French Onion Confit and Gruyere grilled cheese April 07 2014
- 2 Slices Rustic Bread
- ½ Cup Grated Gruyere Cheese
- 1-2 Tbsp 3LF French Onion Confit
- 2 Tbsp Butter
To make our favorite grilled cheese simply smear some 3LF French Onion Confit on one slice of bread. Top with grated cheese and cover with the other slice of bread. Heat half the butter in skillet or grill over med-low heat (or butter the outside of sandwich if you prefer). Patience is the key to gooey golden brown goodness. When butter is melted, carefully add the sandwich. Gently press down with a spatula once or twice during the grilling. When one side is golden brown, add the remaining butter, turn sandwich over and brown.
Wild mushroom and asparagus French Onion Confit tart March 31 2014
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, chilled, grated or cut into pieces
- 2 tbsp (or more) ice water
Sift together flour and salt into medium bowl. Cut in butter until mixture resembles coarse meal. Add enough water to blend dough. Gather dough into ball; flatten into disk. Wrap in plastic, chill 45 minutes. Preheat oven to 375°F.
Roll out dough on floured surface to 12-in round. Transfer to 9-in tart pan with removable bottom, pressing dough into bottom and the sides of tart pan.
Line crust with foil and fill with dried beans or pie weights. Bake until golden, about 15 minutes. Maintain oven temperature.
- 4 oz mushroom blend-crimini, oyster, and shitake, chopped
- 1/3 cup chopped asparagus
- 2 tbsp unsalted butter
- 1 tbsp garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp cognac or brandy
- 1 tbsp thyme
- 1 tbsp rosemary
- 2/3 cup Gruyere cheese, grated
- 2 large egg yolks
- 1 large egg
- 3 Tablespoons cream or half and half
- 3 tbsp Three Little Figs French Onion Confit jam
Melt butter in large sauté pan over med-high heat. Add mushrooms, garlic, and asparagus and sauté until tender and golden. Add salt and pepper. Add cognac and boil until liquid is absorbed, about 3 minutes. Mix in ½ tbsp each of thyme and rosemary. Set aside.
Whisk cream, yolks, egg, remaining thyme and rosemary, and French Onion Confit jam in medium bowl.
Sprinkle 1/3 cup cheese in crust. Cover with mushroom mixture. Pour custard over mushrooms. Top with remaining cheese. Bake until filling is set and top is golden, about 30 minutes.
Cool slightly before serving. Makes 6 servings.
Chicken Fontina and French Onion Confit Pizza March 18 2014
- 1 prepared pizza crust
- 1 ½ cup rotisserie chicken cut into bite size pieces. Skin removed.
- 3LF French Onion Confit
- 1 cup fontina cheese shredded
- 4 scallions thinly sliced
Preheat oven to 450 F. Cover pizza crust with a generous layer of 3LF French Onion Confit. Scatter with diced chicken, scallions and cover with cheese. Bake at 450 for 8-10 minutes on cookie sheet (or directly on oven rack if crispier crust is preferred) until cheese is bubbly and golden brown.
Shepherd's pie with French Onion Confit mashers March 18 2014
- 2 carrots – peeled and diced
- 3 celery stalks – diced
- 1 medium yellow onion –
- peeled and diced
- 4 garlic cloves – minced
- 1 cup peas
- 2 rosemary sprigs – stemmed and finely chopped
- 5 thyme sprigs – stemmed and finely chopped
- 1 bay leaf
- 4 tbsp cooking oil – divided
- ½ pound lamb shoulder – cubed
- 1 pound ground lamb
- 1 ½ cup beef or veal stock
- 2 cups Guinness beer
- 1 cup canned diced tomatoes – liquid drained
- 1 tbsp sugar
- ½ tsp Worcestershire
- 1 tbsp cornstarch
- 2 tbsp water
- Salt and pepper to taste
In a large pot, Heat 2 tbsp cooking oil over medium-high heat add onions, carrots, and celery and cook about 5-7 minutes or until soft. Place in bowl and set aside. Add 2 tbsp cooking oil to same pot over medium-high heat and brown the ground and cubed lamb with the garlic, rosemary, and thyme. Add to bowl with the veggies. Add the 2 cups of Guinness to the pot and bring to a boil, scraping up any bits at bottom of pan. Add the meat and veggies back into pot, along with the beef stock, bay leaf, sugar, diced tomatoes and Worcestershire. Let simmer for 20 to 30 minutes or until lamb shoulder is tender and cooked through. Make a slurry with the cornstarch and water and add to pot until it has thickened. Add Peas and Salt and Pepper to taste.For the mashers:
- 4 large russet potatoes – peeled and cut into chunks
- 4 parsnips – peeled and cut into chunks
- 5 tbsp butter
- ¼ cup cream
- 4 tbsp Three Little Figs French Onion Confit jam
- Salt to taste
In large pot bring water to fast simmer. Add potatoes and parsnips and cook until can be easily pierced with fork or knife. Drain. Add butter and salt and mash until smooth. Stir in cream and French Onion Confit Jam.
Putting it all together: Preheat oven to 375°F. Put lamb mixture in a deep 8×11 in casserole dish. Spread mashers evenly over top of lamb mixture. Bake for 15 minutes or until top is golden. Serves 6. Recommended served alongside a pint of your favorite Irish beer.