| 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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