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

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Pan-Roasted Shallots with Sherry Wine Glaze

Share
avatar
Lobo
Moderator
Moderator

Posts : 26734
Thanked : 1361
Join date : 2013-01-12

Pan-Roasted Shallots with Sherry Wine Glaze

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


Pan-Roasted Shallots with Sherry Wine Glaze

Be the first to Write a Review
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)


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).

    Current date/time is Tue 21 Nov 2017, 11:40 am