Just Because Confit Quacks Like a Duck...

The only confit I’ve ever really known is duck confit, and I’ll be honest, I wasn’t even sure at the time what it was. I only knew when I ordered it at the restaurant that: 1) I should pronounce it in a flawless French accent (I couldn’t) and 2) I was supposed to like it (I didn’t). As I’m sure you’re all aware, confit is indeed pronounced a lot more like COH-FEE and much less like CON-FIT (although I’d probably run in a pair of Adidas called that). And speaking of running, with Portland epitomizing its wettest and most miserable of all weather, that was just about the last thing on my mind tonight after work. It’s one of those nights where you want to slip on your Ugg slippers, catch up on your food magazines, and wait for the heat from the oven containing something mouthwatering to take the chill off while it slowly and magically turns your entire house (or 600 square foot apartment) into a wonderfully smelling home. With nothing better to do with myself on a rainy Monday night, I decided that’s what I was going to do. Unfortunately, after a weekend out of town and no motivation to make a trip to the grocery store, I had very little to work with in terms of ingredients, and because I wanted to make something substantial for dinner rather than bake muffins or cookies, I became even more limited.

Flipping haphazardly through my fairly new, mostly unfamiliar tome for inspiration, Martha Stewart’s Cooking School (clatter predicts that this book will be cited often, and as such, will henceforth refer to it as simply MSCS), I suddenly found the answer staring right at me: tomato and onion confit. I wasn’t sure what it was or what I was supposed to do with it, but I knew that with a bag of yellow onions and the rest of a package of grape tomatoes (yes, the same ones that made its appearance in last week’s Greek salad) currently in my kitchen, this was something I could do. After reviewing the recipe, I loved that the tomatoes and onions slowly roasting in the oven would create that aroma my nose was pining for; I wasn’t nearly as thrilled about the fact that I had to wait until 9:30 pm to eat dinner… but by golly, I would suck it up for the sake of clatter!

Quick lesson: turns out confit means “to conserve” or “to preserve” in French, and you can use the term loosely to describe a slowly cooked food, usually done in oil or fat. MSCS recommends using this particular confit alongside grilled, roasted, or sautéed meat. Again, without planning anything in advance (and no microwave to thaw – don’t worry, a purchase is in my near future), my only viable option appeared to be the lone tilapia fillet in my freezer. Luckily, with the confit’s four hours of cooking time, the fish would have plenty of time to thaw, just as I would have ample time to write a brilliant blog entry (the fish won). I decided to keep the fish simple (it’s the only way I know how) and included dill just because that’s the first herb I spotted on my spice rack that I thought could be good with it. Turned out to be an excellent idea.

AR’s take on Martha’s tomato and onion confit
3 thinly sliced onions (I multi-tasked and managed to slice while I talked with the phone against my ear. Next time I’ll get smart and utilize its speakerphone capabilities to make for a more comfortable slicing experience.)
10-ish oz of grape tomatoes (mine were already soft and desperate to be used)
1/5 cup of olive oil (I know that’s not an official measurement, but I used slightly less than 1/4 cup)
1 teaspoon kosher salt

Heat oil in pan over medium heat on stove and first “sweat” (I love that term!) the onions until slightly soft and translucent (about 10 minutes), stirring often. Add the tomatoes and salt and combine. Then transfer to something oven-friendly (I used an au gratin pan), and on 275 degrees, poach for about four hours. Stir every once in a while. The onions will slowly become golden and very tender (but not to the point of mushy), the tomatoes will shrink and soften, and a surprising amount of juice will gather in your pan. You’ll be amazed by how sweet (and delightful) this combination will become if you’re just willing to be patient!

AR’s sautéed tilapia (I wasn’t kidding when I said simple)
tilapia fillet
flour
salt & pepper
dried dill
1/2 teaspoon olive oil

Heat olive oil in pan over medium-high heat. Pat fillet dry with paper towel and then sprinkle salt, pepper, and dill on both sides. Dredge it with flour and sauté in oil just until golden brown on both sides and cooked through. Serve topped with tomato and onion confit – and be sure to take advantage of the wonderful juices!

I’m excited to figure out how else I can use this confit (I have a good cup and a half left over, but it’ll keep well for weeks and could be used hot or cold). My first thought: panini with fontina and arugula anyone?