| OLIVE
OIL SCHMALTZ Yield: About ¾ cup |
| |
| Ingredients:
|
- ½ pound onion, finely chopped (2 cups)
- ¾ tsp salt
- ¼ cup olive oil
|
| Directions: |
1. In a strainer, toss
the onions with the salt. Cover them with a paper towel and weight
down with a bowl or plate topped with a heavy object, like a large can
of tomatoes. Let the onions drain for at least 30 minutes, tossing
them occasionally. Place the onions in fresh paper toweling or a clean
kitchen towel and squeeze out as much liquid as possible.
|
2. Warm the oil in a
heavy 8-or 9-inch skillet. Add the onions and cook, uncovered, over
the very lowest heat. As their moisture evaporates, the onions will
shrink considerable and the ever-deepening gold oil will appear to
increase. Stir occasionally, spreading the onions out in the skillet
and making sure that they do not stick or color past gold. After
cooking for 60 to 75 minutes, they should be very soft and have exuded
most of their liquid. Let the mixture cool slightly, then scrape all
the onions and oil into a blender (a food processor won't work well
here).
|
3. Blend to emulsify the
ingredients, stopping to scrape down the contents of the blender when
necessary. Continue blending until you have a smooth, rich puree.
|
4. Store tightly covered
in the refrigerator. It will thicken and become more
"schmaltz"-like when chilled. It will keep for as least 3 to
5 days.
|
|
BON APPÉTIT |
בתיאבון |
Source: Source: The Gefilte Variations by Jayne Cohen
|
FOOD