Any French chef loves a good shallot! I used them a few ways tonight. 1) I chopped half a shallot and fried them to a crispy finish. These topped my steak. 2) I chopped half a shallot and sweated it over heat, then added a cup of heavy cream & reduced it in half. Then I added some Gorgonzola and pepper - this was the sauce for keith's steak. 3) I finely chopped a shallot and added it to red wine vinegar, salt, pepper, sugar, and a dash of habanero pepper sauce. This was for the raw oysters.
Food & Drink
I'm Chris - or Christopher - or Mr. Dean - or Master Christopher - or just plain Sir. I'm a self-professed foodie. I love to cook and I take great pleasure in all things edible. My husband and I are relatively new to Portland, Oregon and are enjoying our culinary explorations of the area!
Food is NOT just fuel!
Food is NOT just fuel!
Monday, June 18, 2012
Shallots
Any French chef loves a good shallot! I used them a few ways tonight. 1) I chopped half a shallot and fried them to a crispy finish. These topped my steak. 2) I chopped half a shallot and sweated it over heat, then added a cup of heavy cream & reduced it in half. Then I added some Gorgonzola and pepper - this was the sauce for keith's steak. 3) I finely chopped a shallot and added it to red wine vinegar, salt, pepper, sugar, and a dash of habanero pepper sauce. This was for the raw oysters.
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