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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Pan-Roasted Shallots with Sherry Wine Glaze

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Pan-Roasted Shallots with Sherry Wine Glaze Empty Pan-Roasted Shallots with Sherry Wine Glaze

    Post by Lobo Thu 21 Jan 2016, 10:35 pm

    Pan-Roasted Shallots with Sherry Wine Glaze Img18l
    Pan-Roasted Shallots with Sherry Wine Glaze
    Pan-Roasted Shallots with Sherry Wine Glaze Translucent
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    Prep Time: 3 minutes
    Cook Time: 45 minutes
    Servings: 4 to 6
    Shallots, which are composed of multiple cloves much like a head of garlic, have a mild onion flavor. They are a delicious alternative to the old-fashioned pearl onions that are typically part of a holiday meal. Shallots are available in many sizes, but larger ones are easier to peel, cutting the preparation time of this dish to a minimum.






    • 30

    Ingredients:


    • 2 Tbs. olive oil
    • 2 lb. shallots, halved lengthwise if large
    • 2 tsp. dried sage
    • 1/2 tsp. salt, plus more, to taste
    • Freshly ground pepper, to taste
    • 3/4 cup sweet sherry
    • Fresh sage leaves (optional)

    Pan-Roasted Shallots with Sherry Wine Glaze Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.

    Directions:

    Preheat an oven to 400°F.

    In a 10-inch fry pan over medium-high heat, warm the olive oil. Add the shallots, 1 tsp. of the dried sage, the 1/2 tsp. salt and a grinding of pepper. Sauté, stirring occasionally, until the shallots begin to brown and turn translucent, about 5 minutes. Transfer the pan to the oven and roast until the shallots are tender and golden, about 35 minutes.

    About 5 minutes before the shallots are done, pour the sherry into a small saucepan and bring to a boil over medium-high heat. Boil gently until reduced by one-half, about 5 minutes.

    Remove the fry pan from the oven. Sprinkle the remaining 1 tsp. dried sage over the sizzling shallots and pour the reduced sherry on top. Season with salt and pepper and toss to coat. Transfer to a serving dish. Garnish with fresh sage and serve immediately.
    Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).
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