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FareShare Gazette Recipes -- November 2007 - H's

 

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Honeyed Red Onion Confit - Moroccan Tfaya

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Honeyed Red Onion Confit - Moroccan Tfaya

Recipe By : Adapted from Baija Lafridi, Jnane Tamsna, Marrakech
Serving Size : 6 Preparation Time :0:00
Categories : Volume 10-11 Nov 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons vegetable oil
2 1/4 pounds red onions -- halved lengthwise
then thinly sliced
1 cup golden raisins
1/2 cup mild honey
1 1/2 teaspoons ground ginger
1 1/4 teaspoons cinnamon

Heat oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but
not smoking, then cook onions, stirring occasionally, until they begin to
soften, about 7 minutes. Add raisins, honey, ginger, and cinnamon and cook,
uncovered, stirring occasionally, until onions are very tender and slightly
caramelized, 20 to 25 minutes.

Cooks' note: Confit can be made 1 week ahead and chilled, covered. Reheat
to warm before serving.

Makes 6 servings.

Author : Adapted from Baija Lafridi, Jnane Tamsna, Marrakech
Source : Gourmet, May 2007. Formatted by Chupa Babi in MC: 05.21.07

In this confit, called tfaya, all the ingredients blend together, taking on
a melting softness as well as the distinct notes of honey. Added to savory
dishes like the couscous or even the lamb, it provides an unexpected
brightness along with the sweetness.

Chupa Note: this is wonderful on breakfast toast, bruschetta or pasta. I
also added 1 teaspoon red pepper flakes to give it some sweet and hot.

Contributed to the FareShare Gazette by Chupa; 15 November 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 211 Calories; 7g Fat (28.8% calories from 
fat); 3g Protein; 37g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. 
Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 1 1/2 Fruit; 1 1/2 Fat.

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