Sunday Snapshot
By spamwise
On
3 Comments
In the Pantry
food
- 101 Cookbooks
- A Couple Cooks
- A Life of Spice
- Accidental Hedonist
- Andrew Dornenburg and Karen Page
- Aroma Cucina
- Briciole
- Chez Pim
- Chocolate & Zucchini
- Chow Chat
- Cook (Almost) Anything At Least Once
- Cook Eat Live Vegetarian
- Cooks Korner
- CraftedSpoon
- Cucina Nicolina
- Culinary Studio
- David Lebovitz
- Deborah Madison
- Divina Cucina
- Docsconz
- DonRockwell.com
- eGullet
- Emiko Davies
- Evil Chef Mom
- Fabulicious Food!
- Food Blog Alliance
- Food Garden Kitchen
- Food52
- French Letters
- Gourmet Worrier
- Green Kitchen Stories
- Harriet’s Tomato
- Joan Nathan
- Just Bento
- Just Hungry
- Kiran's Cooking Club
- Kitchenbeard
- Lavender and Lime
- Leite's Culinaria
- Life Love Food
- Life's A Feast
- Local Kitchen
- Lottie + Doof
- Luca's Italy
- Lucullian Delights
- Lucy’s Kitchen Notebook
- Madonna del Piatto
- Memorie di Angelina
- My French Kitchen
- My New Roots
- New York Foodies
- Nordljus
- Not Without Salt
- Once Upon A Feast
- Orangette
- Over a Tuscan Stove
- Pinch of Yum
- Purple Kale Kitchenworks
- Ruhlman
- Sassy Radish
- Saveur
- Scandi Foodie
- Serious Eats
- Seven Spoons
- She's In The Kitchen
- Simply Recipes
- Slow Food USA
- Smitten Kitchen
- Sprouted Kitchen
- Stone Soup
- Taste of Beirut
- The Creekside Cook
- The Kitchen Sink
- The Kitchn
- The Shiksa in the Kitchen
- The Splendid Table
- The Taste Space
- Thought4Food
- Tiny Urban Kitchen
- Trissalicious
- Use Real Butter
- Viet World Kitchen
- What Fresh Hell Is This?
- White on Rice Couple
- Yummy Supper
Reblogged this on The ObamaCrat.Comâ„¢ and commented:
Perfect paring of salty savory and buttery.
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Thanks, Jueseppi.
Takes about 20 minutes to put together (assuming you have the components on hand), otherwise it’s substantially longer than that.
The confit (recipe link here: http://www.marthastewart.com/875739/onion-and-shallot-confit ) takes the longest amount of time, close to 3 hours including prep, but once you make it, you can use it for all sorts of things. I’ll be using it for various preps this week.
The crumbs are 3 tablespoons coarse bread crumbs (from a baguette last week), fried in 1 T. unsalted butter.
It’s perfect for breakfast or an appetizer for lunch or dinner.
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I am tempted to make it right now. 😉
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