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in_a_pickle2012-03-20 01:21 pm
biting_moopie) wrote in in_a_pickle2012-03-20 01:21 pm
I made the confiturra! Twice!
I surprised myself at having the patience to make Italian Onion and Rosemary Confiturra more than once. But it's incredibly easy and the results are worth it. The confiturra tastes unbelievably good and goes with everything. A few things:
* Use a food processor to chop up the onions. It's faster, there's less strain on your wrist and you'll get consistently-sliced onion pieces. The problem with my first batch was that the onion pieces were far too large (although it still tasted good);
* Just turn up the heat in step five. At least, I did. It took forever for the liquid to reduce, so I turned up the heat to full blast and kept stirring. It was done in no time and still tasted good;
* I used mostly white onions for the first batch, and two-thirds red onions and one third shallots for the second batch. Both were delicious, although my personal preference is for the red onions. I found they combined well with the honey and sugar and gave the confiturra a more delicate flavour - however, this is purely personal. My friends loved both and didn't feel there was much of a difference, so maybe I'm just trying to sound like Nigella here;
* This stuff disappears like it's laced with some magical drug. Be prepared to start on your next batch as soon as you're done with the current one. I'll probably make more this weekend as I'm down to the last two jars already;
* I took photos but the lighting was bad. The pictures look like jars with...something in them. So you'll have to take my word for it that using red onions gave the confiturra a lovely purple colour that looked really pretty.
* Use a food processor to chop up the onions. It's faster, there's less strain on your wrist and you'll get consistently-sliced onion pieces. The problem with my first batch was that the onion pieces were far too large (although it still tasted good);
* Just turn up the heat in step five. At least, I did. It took forever for the liquid to reduce, so I turned up the heat to full blast and kept stirring. It was done in no time and still tasted good;
* I used mostly white onions for the first batch, and two-thirds red onions and one third shallots for the second batch. Both were delicious, although my personal preference is for the red onions. I found they combined well with the honey and sugar and gave the confiturra a more delicate flavour - however, this is purely personal. My friends loved both and didn't feel there was much of a difference, so maybe I'm just trying to sound like Nigella here;
* This stuff disappears like it's laced with some magical drug. Be prepared to start on your next batch as soon as you're done with the current one. I'll probably make more this weekend as I'm down to the last two jars already;
* I took photos but the lighting was bad. The pictures look like jars with...something in them. So you'll have to take my word for it that using red onions gave the confiturra a lovely purple colour that looked really pretty.
no subject
Before I last went back to my hometown to visit my son I made two large jars and one medium jar for my sister, because the last batch I gave her lasted about 60 seconds from the time she opened it! I'm going to need to make more now though, as her adult daughter made off with the smaller jar a few days after I presented it to her!
The daughter now knows that she's got to let me know she'd like some in future, as I need to keep up a supply to keep up with the demand here... a bit like I have to do for my piccalilli-addicted Mum!
(I always end up with a beautiful brownish purple colour too, and I love how the olive oil - whilst only a small amount - coats everything and makes it so gentle on even the most delicate stomach)
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Aw, how sweet of your partner to do that for you. A mandolin is a good idea! Plus I had no idea they were called 'mandolins' :D
Agreed on the colour and the oil! I did worry in the beginning that half a cup wouldn't be enough for all those onions, but it's more than enough. And the house smells so good when the rosemary and onions are cooking together.
BTW I looked for confiturra recipes made with other herbs, such as thyme, sage, savory or oregano, but haven't found any. I'm currently working up the courage to replace the rosemary in this recipe with one or more herbs and see how it goes...
Your family are very lucky to you have make all this for them!
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Cheers,
Pat(whose only "pickle" going at the moment, if count Ferments is Kefir;>)
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I LOVE your suggestion of trying different types of onions, inlcuding leeks. I'd never even considered that but it's such a good idea. You're right about varying recipes - it's something that worries because my first thought is always 'but omg what if it all goes wrong????????' But you don't know until you try.
I will try using leeks and different herbs for this recipe and report back with my results!
Am now curious about Elephant garlic and wondering if it's available in these parts...
(And icon love! Tortoro is the best.)
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Experiementation in the garden and kitchen is what keeps me young. This Fall I discovered and heirloom Turnip that I loved better than all those I'd tried before('Boule D'Or') but one place it didn't was as a Pickle. Still the best for those are the Japanese types.
I always grow something I've never grown every yr, though most of the time it's a form or relative of something I have. A fwe yrs ago I got starts for Yacon, which is a relation of the Jerewsalem Artichoke except it tastes like strong Celery and Apples. No one in the family has liked ANY form of this. But it's actually a pretty plant so I keep it;>!
Last yr I got starts of Chaya(also known as Mayan Spinach) and Okinawaan Spinach, both Green and Purple forms. I've a friend in the Fermented Foods community that pickles the Chaya leaves like Saurkraut but just looking at the pics it's too "slimey" for me. I can't stand canned Spinach either!
Haven't tried the Okinawaan Spinaches in a pickle but they should do well. They have a good texture an raw they taste like baby SPinach wwith Pinenuts...
Cheers,
Pat
no subject
Really? I had no idea! Thank you for letting me know. We don't have a compost here but will be getting one in the near future. I now know to keep vinegars and salt out of it.
The rest of your comment made me so hungry...
which is a relation of the Jerewsalem Artichoke except it tastes like strong Celery and Apples.
That sounds so good to me.
I can't stand slimy textures as well. It's why okra is the only vegetable I cannot eat.
they taste like baby SPinach wwith Pinenuts...
OMG that sounds amazing. That kind of spinach probably won't be available here. I'll just have to make do with actual baby spinach and pine nuts.
no subject
Cheers,
Pat