Watch our ABC7 Cooking Segment….“Springtime Shallots and Last Chance for Leeks”

https://abc-7.com/news/entertainment/2022/04/21/cooking-with-cal-springtime-shallots-and-last-chance-for-leeks/


Appetizer

Serves 2

Caramelized Shallots in Red Wine
 Sauce with Goat Cheese Crostini

The shallot is a botanical variety of its cousin the onion. Shallots come in a wide variety of shapes and colors. Most commonly, you’ll find them with a pink exterior, white interior and a teardrop-shape that can range from two to four or five inches in length

Ingredients:

12 Medium Sized Shallots, Peeled and Sliced

4 Oz. Organic Goat Cheese, Crumbled

4 Cloves of Garlic, Chopped

1/2 Cup Red Wine

1/2 Cup Vegetable Stock

1 Teaspoon of Unsalted Butter

4 Large Springs of Thyme

Himalayan Salt and Fresh Ground Pepper

Extra Virgin Olive Oil First Cold Press Olive Oil Italian Flat Leaf Parsley, Chopped 4 2” Slices of Bread, Cut on a Bias and Charred Method: Coat the bottom of a medium sauce pan with Olive Oil and Butter and place on high heat Add the Shallots and Garlic, sauté until allsides are golden brown Char your bread on an open flame or oven Add the Red Wine and Vegetable Stock to your Shallots and Garlic and begin Caramelization Add 2 Springs of Thyme (save the other 2 for garnish) Reduce by 1/3 uncovered for about 10 minutes Add Salt and Pepper to taste Arrange your Crostini on a flat plate Spoon Shallots onto Crostini and be sure to include Wine sauce Top with Goat Cheese Crumbles Garnish with remaining Thyme and Flat Leaf Parsley Drizzle with Olive Oil Tip-Shallots are fully cooked when tender and translucent

Entree

Serves 2

Sautéed Leeks and Guanciale in a Light Plum Sauce

While leeks can be found year-round, they're a classic spring vegetable, available in markets from late winter through early summer

Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'

Ingredients

3 Large Leek Leaf Sheaths, Sliced

4 Oz. Guanciale, Chopped

4 Large Bay Leaves

4 Oz. Bruno’s Marinara Sauce

Himalayan Salt and Fresh Ground Pepper Extra Virgin Olive Oil First Cold Press Olive Oil Italian Flat Leaf Parsley, Chopped

8 Oz. Fresh Pappardelle

Method:

Bring 2 Quarts of water to a boil Coat the bottom of a medium sauce pan with Olive Oil and place on high heat

Add Guanciale and sauté for 2 minutes rendering the delicious oils

Add Leeks and sauté until translucent, about 3 minutes

Drop your Fresh Pasta

Add Bruno’s Sauce and Bay Leaves and reduce by a 1/3

Season with Salt and Pepper to taste

Drain Pasta and combine with Sauce

Toss well and Plate

Grate Fresh Romano Cheese atop and Garnish with Flat Leaf Parsley



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