Name: Shallot Confit
Ingredients: 8 lg Shallots; roots trimmed (8 to; 10); 150 ml Extra virgin olive oil; (1/4 pint); Rock salt; 1 Sprig fresh thyme; 1 Bay leaf

The modern altar call further runs the risk of confusing the idea of mediatorship. Who is our only mediator? With whom does the sinner need to do business if he is to be saved? Must he talk to you? To me? No, he must do business with Christ, for He alone is the one who can bring us to God. But instructing a man to 'come and talk to a personal worker' may well confuse matters. It again distracts from the One of Whom he should be thinking. The sermon itself is the invitation, and it gives direction to Christ and to no one else.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
		Gordon, Ramsay’s, Passion	1	servings

INGREDIENTS

8	lg	Shallots; roots trimmed (8 to
		10)
150	ml	Extra virgin olive oil; (1/4 pint)
		Rock salt
1		Sprig fresh thyme
1		Bay leaf

INSTRUCTIONS

Using a large, sharp cook's knife, chop the shallots into very fine dice.
Place in a heav-based saucepan with the oil, a light sprinkling of salt,
the thyme and the bay leaf. Set the pan over a medium heat until the oil
becomes hot, the adjust the heat to it's lowest possible setting and
continue to cook the shallots until they are meltingly tender, about 2
hours. Set aside to cool. Store in a screw-top jar in the refrigerator,
where the confit will keep for up to one week, or if covered with a layer
of olive oil, for up to a month.
Converted by MC_Buster.
Per serving: 1269 Calories (kcal); 137g Total Fat; (95% calories from fat);
2g Protein; 14g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 27
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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