Do you have the fever? It's hard not to catch.
Whether sports enthusiasts or casual observer, it's March Madness time. Picks.
They've been made. Bracket. It's also complete.
Sixteen may be sweet. Four is even better.
But what about one—recipe that is. Chef Elle returns and not a moment too soon, to share a delicious recipe.
No matter your team's colors, put all that aside and try the recipe. After all, it's fresh and easy.
Division I Dip by Chef Elle
8 large cipollini onions
4 large yellow onions
1 large garlic bulb
3/4 c. heavy cream
1 c. Pecorino Romano Cheese
sea salt (to taste)
knife, baking dish, medium pot w/lid, wooden spoon, measuring cup, aluminum foil
Preheat oven to 275° Fahrenheit. Peel cipollini onions and garlic. Place in baking dish. Add oil to half point of vegetables. Cover dish with aluminum foil. Cook for 1-2 hours. Remove from oil and set confit aside.
Remove outer skin from yellow onions and slice thinly. Add 2 tablespoons grapeseed oil to skillet. Place over low heat. Add onions slices and cover with lid. Stirring frequently, allow to cook 10-15 minutes or until dark brown.
Add confit to caramelized onions and incorporate well. Cook 10 minutes over low heat. Add heavy cream. Stir and allow mixture to reduce and thicken. Add Pecorino Romano cheese ensuring all ingredients are combined well, cook 3-5 additional minutes.
Transfer to serving dish, along with fresh chips and enjoy (see image). Yields approximately 6 servings. To accommodate a larger crowd, simply double or triple the ingredients.
Store oil from confit in an airtight jar with lid and refrigerate. The oil can be used for vinaigrette, roasted chicken or vegetables. Chef Elle's Division I Dip is an excellent addition to burgers or even grilled cheese sandwiches.
As always, the ingredients are organic and for quality assurance an optimal results, Chef Elle suggests following the recipes as written and using products mentioned.
Live At 9 Cooking Segment sponsored by Double Door Marketing
© 2012 Elle Green All rights reserved. Recipe developed and tested by Elle Green and reprinted with permission. Credits: Food Stylist and Culinary Coordinator: Hillary Rosenberg; Photographer: Adam Roth