Cook the Book: Chile-Garlic Egg Noodles
I disagree! It says drain the "mixture" through a sieve and then transfer it to a bowl, not the oil. Otherwise, why would you cook it for 20 minutes until the shallots are "very soft?" It takes much less time to infuse oil with shallots and garlic if scenting the oil is your only goal--and a lot less shallots and garlic to do it, for that matter! Am I wrong here? Plus, a whole CUP of oil in the finished dish? We'd each need a cardiologist on speed-dial! ;-)
In any case, I made this last night, combining the shallot-garlic confit with the noodles, and except for a couple of tablespoons to enrich the dish, I saved most of the drained-off and delightfully-perfumed oil for future use(s). Was I mistaken? What is everyone else's interpretation of the recipe? Now I'm curious!
--Gina
www.lindseysluscious.blogspot.com
Website: http://lindseysluscious.blogspot.com
Location: Sciota (near Plattsburgh), NY
About: I am a college professor (speech communication and film studies) in a small town in northern New York on Lake Champlain, across from Burlington, VT and just south of Quebec. I have always loved to cook, and more recently, to blog about it.
Favorite foods: That's like being asked to choose your favorite child! In this case, Sophie would choose ICE CREAM above all else. ;-)
Last bite on earth: A big old balsamic-and-garlic-marinated ribeye! It doesn't get much better than that!