tag:blogger.com,1999:blog-8376945012109352112.post3430695043050346380..comments2024-03-18T04:47:02.250+00:00Comments on Essex Eating: Shallot PureeDanhttp://www.blogger.com/profile/04111357339779405801noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-8376945012109352112.post-69051988557317046982012-09-23T10:24:58.303+01:002012-09-23T10:24:58.303+01:00I tried this yesterday as a steak accompaniment an...I tried this yesterday as a steak accompaniment and it was great. Didn't actually use any cream or stock, just loosened it with water and it still turned out intensely flavoured and rich. I think just need to ensure you cook long enough to get some serious colour on the shallots and some sticky bits.<br />Nick Lomanhttps://www.blogger.com/profile/12121179953421841062noreply@blogger.comtag:blogger.com,1999:blog-8376945012109352112.post-81551163255470643962012-01-30T17:10:48.609+00:002012-01-30T17:10:48.609+00:00Shallots go well with goat cheese ... served with ...Shallots go well with goat cheese ... served with bacon and walnuts ...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8376945012109352112.post-70006761265021539792012-01-30T16:39:47.998+00:002012-01-30T16:39:47.998+00:00German - Think the colour had more to do with the ...German - Think the colour had more to do with the lighting, it didn't actually look that green when I made it.Danhttps://www.blogger.com/profile/04111357339779405801noreply@blogger.comtag:blogger.com,1999:blog-8376945012109352112.post-18838220946061302992012-01-26T18:50:05.445+00:002012-01-26T18:50:05.445+00:00Very nice indeed. I will try it as well, but from ...Very nice indeed. I will try it as well, but from where the green colour came, I guess for the vegetarian stock?Germanhttps://www.blogger.com/profile/13982896125560462557noreply@blogger.comtag:blogger.com,1999:blog-8376945012109352112.post-41059974368283922812012-01-25T23:31:41.837+00:002012-01-25T23:31:41.837+00:00Like the sound of that Crumb. In the sincerest for...Like the sound of that Crumb. In the sincerest form of flattery there is, I intend to copy this recipe some time in the next week for Mrs I. So a sort of after-Dan-after-Chris-and-Jeff-style homage. I might even break the toilet and then fix that first as I want Mrs I to feel that exact same form of worship that E did.Matt Inwoodhttp://www.athousandfragments.comnoreply@blogger.comtag:blogger.com,1999:blog-8376945012109352112.post-36593730811549835972012-01-25T18:27:58.531+00:002012-01-25T18:27:58.531+00:00E - You're welcome. I rock x
Kavey - Oh massi...E - You're welcome. I rock x<br /><br />Kavey - Oh massive totes! break those recipes into parts and smash em! I am massively multi skilled....its true.<br /><br />The Ample Cook - Hey Jan, what a fantastic comment, I like you. Thanks!<br /><br />Pavel - It's often been said that I am indeed a king among men, but one of my other excellent traits is tact and modesty...so, I'll say no more.<br /><br />The Little Dinner Lady - Exactly, really simple and frigging amazing. Don't be scared of the scary recipes...oh no, embrace them.Danhttps://www.blogger.com/profile/04111357339779405801noreply@blogger.comtag:blogger.com,1999:blog-8376945012109352112.post-79875007511758320892012-01-25T14:00:59.183+00:002012-01-25T14:00:59.183+00:00This looks delish, and delightfully simple, can...This looks delish, and delightfully simple, can't wait to try it. Could have it on the side with a lovely steak perhaps? Sausages? ANYTHING! Your post encouraged me not to be scared of scary recipes, I will now see what I can pull out off my 'too hard' section.Anonymoushttps://www.blogger.com/profile/11008833846666775306noreply@blogger.comtag:blogger.com,1999:blog-8376945012109352112.post-55887607938912884732012-01-25T13:19:53.796+00:002012-01-25T13:19:53.796+00:00Good work Dan; bog fixing and cooking. You truly ...Good work Dan; bog fixing and cooking. You truly are a king amongst men!PDHhttps://www.blogger.com/profile/01285211840621002331noreply@blogger.comtag:blogger.com,1999:blog-8376945012109352112.post-71952150101317988552012-01-25T10:18:53.484+00:002012-01-25T10:18:53.484+00:00Soooperb. I thought that photo had been taken in a...Soooperb. I thought that photo had been taken in a restaurant Dan. Well done, sounds and looks delicious.The Ample Cookhttps://www.blogger.com/profile/04324402450263880294noreply@blogger.comtag:blogger.com,1999:blog-8376945012109352112.post-25200444821669724992012-01-25T08:45:26.813+00:002012-01-25T08:45:26.813+00:00E, that's romance right there, fixing the bog ...E, that's romance right there, fixing the bog AND making this for dinner!!<br /><br />Dan, I reckon recipe books where dishes have lots of elements are begging to be broken out and the separate parts used however you like.<br /><br />It's not even 9 am and I'm hungry, you bugger!Kaveyhttps://www.blogger.com/profile/16662875905365870280noreply@blogger.comtag:blogger.com,1999:blog-8376945012109352112.post-69268628759618237732012-01-24T23:20:27.666+00:002012-01-24T23:20:27.666+00:00You fixed our bog *and* made me this for dinner. O...You fixed our bog *and* made me this for dinner. One of your finest moments, I reckon! SO delicious. Thanks :) E xxEhttp://ellypear.posterous.comnoreply@blogger.comtag:blogger.com,1999:blog-8376945012109352112.post-60225108699552077982012-01-24T23:12:20.000+00:002012-01-24T23:12:20.000+00:00Matt - What a lovely comment, thanks mate! It'...Matt - What a lovely comment, thanks mate! It's a great book, you must be extremely proud. I'm not surprised that you tripped over 'shallot puree' at all. I homed in on it straightaway, it really is amazing stuff. The 'Garlic and Tarragon crumb' is breadcrumbs and chopped garlic fried off in olive oil and then mixed with finely chopped Tarragon and scattered over for some crunch.Danhttps://www.blogger.com/profile/04111357339779405801noreply@blogger.comtag:blogger.com,1999:blog-8376945012109352112.post-41426533917446654362012-01-24T22:57:15.746+00:002012-01-24T22:57:15.746+00:00Wahhay! I think I actually love it more when peopl...Wahhay! I think I actually love it more when people who use the books take a part of the recipe and make it their own. That's almost nicer than duplicating; innovating something of their own after being inspired by what they read. I have to say, I remember setting the type out on that very page out and constantly tripping on the words 'shallot purée'. It sounded so damn good. I must now also make this and be sure that Chris and Jeff never come to know that one of their own Essex brethren introduced me to it. I like your simple take a lot. What's garlic and tarragon crumb when it's at home?Matt Inwoodhttp://www.athousandfragments.comnoreply@blogger.com