| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Essnce08 | 1 | servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | c | Julienned onions |
| 1 | c | Peeled; coarse-chopped Granny Smith apples |
| 1 | ts | Minced garlic |
| 1/2 | ts | Salt |
| 3 | Turns Freshly-ground black pepper | |
| 1/4 | c | Calvados |
| 2 | c | Chicken stock |
INSTRUCTIONS
In a saute pan, heat the olive oil. When the oil is hot, saute the onions for 3 to 4 minutes, or until lightly caramelized. Add the apples, garlic, salt and pepper and continue sauteing for 1 minute. Stir in the Calvados and stock. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for 20 minutes. Adjust the seasonings if needed. This recipe yields 1 2/3 cups. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2415 broadcast 01-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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