| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Basics, Puree, Masterchefs, Frisco, M |
1 |
Cup |
INGREDIENTS
| 3 |
|
Shallot, bulbs, peeled, chopped |
| 1/2 |
c |
Oil, olive |
INSTRUCTIONS
Puree the shallot with 1/2 cup of olive oil. Drizzle a little clear
olive oil over the top of the puree and refrigerate overnight or for up to
a week if desired.
You can store this puree in the refrigerator for up to three weeks
without significant loss of flavor.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel,
: San Francisco, CA
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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