Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cat      

    Caramelized Shallots

    Source of Recipe

    From "Barefoot in Paris" by Ina Garten

    Recipe Introduction

    "You might not usually think about serving shallots as a vegetable, but they're more flavorful and delicate than boiling onions. It's a perfect accompaniment for an everyday roast chicken, but special enough to serve on a holiday with a standing rib roast. You can peel the shallots in advance and then just give them a quick sauté and throw them into the oven before dinner."

    List of Ingredients

    ◦ 6 tablespoons (¾ stick) unsalted butter
    ◦ 2 pounds fresh shallots, peeled, with roots intact
    ◦ 3 tablespoons sugar
    ◦ 3 tablespoons good red wine vinegar
    ◦ ½ teaspoon kosher salt
    ◦ ¼ teaspoon freshly ground black pepper
    ◦ 2 tablespoons chopped fresh flat-leaf parsley

    Recipe

    Preheat the oven to 400 degrees.

    Melt the butter in a 12-inch ovenproof sauté pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.

    Place the sauté pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.

    Serves 6



    • To peel shallots easily, drop them into a pot of boiling water for less than 1 minute. Drain, then remove the skins.

    • I use Cabernet Sauvignon red wine vinegar from Williams-Sonoma.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |