Sunday, August 15, 2010

Barefoot Sunday: Caramelized Shallots

Some history: a few years back Jason gave me a beautiful oven-safe All Clad saute pan (the kind recommended by Ina herself!).  It's taken me three years to do it--today I finally put that pan in the oven (it is oven-safe after all)! The Caramelized Shallot recipe calls for sauteing the shallots in butter and sugar first, then adding red wine vinegar to deglaze the pan, and finally roasting the whole kit and caboodle in the oven for 15 minutes or so. We thought they were quite tasty...but there are some notables to mention: 
1) When you add the vinegar to the pan, stand back! And turn the vent on! And maybe shield your eyes while you stir ;)
2) The shallots were yummy paired with baked chicken and mashed potatoes: 
3) Beware that the completed meal is a tad on the rich side, so be sure to plan for a lighter dessert:)

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