How To make Garlic Or Shallot Jelly
1/2 c Finely chopped garlic
-OR- Shallots 3 c White wine vinegar (about)
2 c Water
6 c Sugar
6 fl Liquid pectin; OR
4 oz Dry pectin
Food coloring (optional) In a 2 to 2.5 quart pan, combine garlic or shallots and vinegar. Simmer gently, uncovered, over medium heat for 15 minutes. Remove from heat and pour into a 1 qt. glass jar; cover and let stand at room temperature for 24 to 36 hours. Pour flavored vinegar through a wire strainer into a bowl pressing garlic or shallots with the back of a spoon to squeeze out as much liquid as possible; discard residue. Measure liquid & add vinegar if needed to make 2 cups. To use liquid pectin: In a 5 to 6 qt. kettle, combine flavored vinegar, water and sugar. Bring to a full rolling boil over medium high heat. Stir in pectin and bring to a boil that cannot be stirred down. Boil, stirring constantly, for 1 minute. To use dry pectin: In a 5 to 6 qt. kettle, combine flavored vinegar and pectin. Bring to a full rolling boil over medium high heat, then stir in the sugar. Stirring constantly, bring to a boil that cannot be stirred down, and boil for 2 minutes. If desired, stir in 2 drops red, yellow or orange food coloring. Skim off and discard foam, then spoon hot jelly into hot sterilized 1/2 canning jars to within 1/4 inch of rim. Wipe rims clean with a damp cloth; top with scalded lids and bands. Place jars on a rack in a canning kettle and cover with boiling water. Bring to simmering and simmer for 10 minutes. Lift jars from canner and set on folded towels to cool. FROM: ANDREA BOTTINI (GtdD49B)
How To make Garlic Or Shallot Jelly's Videos
Chicken with Shallots and Garlic
Quick and simple meal that has a WOW factor. You simply season liberally your chicken, quickly brown (in 2T olive oil) and then remove from pan. Place in the pan 10 shallots, 10 cloves of garlic, several sprigs of thyme, parsley & sage. Add chicken back in and then 1/2 C olive oil. Cover, place in 350° oven for 1.5 hours and you will be amazed at the deliciousness! Don't forget to grab a loaf of French bread to crisp up to dunk in the wonderfully seasoned olive oil. This is a real show stopper and simple to boot!!! ENJOY!!! #chicken, #oliveoil, #weeknightmeal
Crispy Shallots (Why is No One Salting Them Ahead?)
Crispy Shallots
Why is No One Salting Them Ahead?
Mandoline (this one is cheaper than the one I use in the video and works just fine):
Cut Resistant Glove
160 g sliced shallots
2 tsp Diamond Crystal Kosher Salt (use 1 tsp for other salt types)
about 1.5 cups (325g) neutral oil, like canola or grapeseed
Put shallots into a bowl, sprinkle with salt, toss, let sit for 1 hour.
Dry shallots on paper towels.
Combine oil and shallots in a pot and set over medium-low heat. Bring to a simmer and cook stirring occasionally for 15 min. If you see any browning, lower the heat.
Turn up the heat to medium-high and cook stirring often until almost as brown as you want them to be. Pour through a fine mesh sieve set over a heat proof bowl and spread on a paper towel. Cool completely and store in an airtight container at room temperature.
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Caramelized Shallot Tarte Tatin
Caramelized Shallot Tarte Tatin - one of my favorite non-recipe recipes in that I use whatever spices and ingredients I have in my pantry or refrigerator. Shallots are the preferable option here, but you could use any root vegetable such as carrots or beetroots. The gruyere cheese is also a wonderful addition as it adds a certain funk to the tatin, but be warned, the cheese might char. Slightly scorched cheese is perhaps my version of heaven - I love all manner of burnt things, although I know I shouldn't. However, if this possibility troubles you and you don't want to run the risk, omit the cheese. Extra spice additions to the butter could include cayenne, sumac, or even a little dried tarragon. I always think there should be an element of intuitive creativity and experimentation in the kitchen, so my advice is; get creative, add and subtract anything you wish and give this a whirl. What’s the worse that could happen?
Ingredients:
1 tsp rosemary
1 tsp smoked paprika
1 tsp sage
1/2 tsp onion salt
375 g/14 oz shallots
50g butter
1 sheet store bought puff pastry
1/2 cup of Gruyere cheese (optional)
Jam Sauce:
2 tsp honey
1 tsp lemon
Salt and pepper
1-2 tsp peach & mint jam (optional)
Toppings:
Goats Cheese
Thyme
Honey
Good times
For more recipe inspiration go to agoodtable.com
Bougey Shallot Jam - Bougey Cooking 1
***Music Credit: - Going Higher***
RECIPE:
BOUGEY SHALLOT JAM
INGREDIENTS:
2 Tablespoons Olive Oil (or any cooking oil your prefer)
6 Shallots - Thinly Sliced
6 Tablespoons Apple Cider Vinegar (or balsamic Vinegar)
6 Tablespoons White Wine
1/3 Cup Brown Sugar
Salt and Pepper - To Taste
**Optional**
1 Heaping Tablespoon Honey (Or Agave)
DIRECTIONS:
1) To a hot pan, add Olive Oil (or any other cooking oil) and Shallots. Cook until transparent or lightly browned/caramelized (About 10 minutes or so)
2) To the cooked Shallots,, lower the heat to medium-high and add the remaining ingredients (minus the Honey) and allow to reduce.
3)*OPTIONAL* Add the Honey. Contiunue to reduce.
4) Once the jam has reduced and thickened to your liking, remove from the heat and allow to sit a couple minutes
5) Add Jam to a bowl or container to keep in the fridge until use.
*** Makes a great condiment for sandwiches, cheese platters, addition to your charcuterie spread***
[English SUB] Easy Pickled Shallots Recipes | How to Cook Shallot Pickle
Hello everyone, Today I show how to cook pickled whole shallots easily and quickly. Shallot Pickled tastes sugar, salt, sour, and slightly spicy.
▶ Ingredients :
● 500g, Shallots/ Onions
● 2tbsp, Salt
● 450ml, Vinegar
● 100g, Sugar
● Dried Chillies and Bay Leaves.
▶ Method :
1. Use a sharp knife to cut off the tip and root end of the bulb, then peel the skin.
2. Sprinkle the salt and Strong massage until cover the shallots.
3. Cover and leave overnight or for up to 24hrs.
4. Pour the vinegar into a pot, add the sugar, and stir until the sugar is dissolved. Bring to the boil. Keep them to warm temperature.
5. Drain the shallots. Pour the warm vinegar over the shallots.
6. Seal and allow to sit in a temperature room for 7 to 10 days or longer, if you like.
More Video links:
» PICKLED LIMES:
» PICKLED PIG EARS:
» PICKLED EGG YOLKS:
» PICKLED SWEET CUCUMBER:
» PICKLED CUCUMBER:
Prep Time: 1-2 hrs.
Cooking Time: 2 – 3 days
Total Time: 10 days
Serving: 10 – 15
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Hope you loved this Food and will try to make it. If you have any feedback or suggestions please drop a comment to let us know. Thanks and Enjoy Your food !!!
Cooking Tips : How to Clean Shallots
Kitchen Tips: How to Clean Shallots. Basic cooking techniques and tips for Cleaning Shallots