Monday, February 20, 2012

Roasted Shallots - Bar Americain Inspired

Bar Americain Inspiration, Installation #2, Roasted Shallots

We recently dined at Bar Americain in New York and it was exactly what I wanted in a restaurant. Great atmosphere. Brilliant menu. And an inspiring experience that makes me want to replicate it at home. Surprisingly, the inspiration was more about the side dishes, vs. the mains. Not that the mains (a rack of pork big enough to feed a small village and a hangar steak) were not good, but they didn't measure up (let alone exceed) expectations. The sides though, went well beyond expectations and demonstrated why Chef Bobby Flay is the Chef that he is.

Roasted Shallots
Inspired by Bar Americain

6 large shallots, peeled and halved
1/4 cup olive oil
1/4 cup red wine vinegar

Prepare the shallots and place in a oven-proof pan where they can be in a single layer. 

Mix the olive oil and vinegar then pour over shallots.  Toss then arrange cut side down in a single layer.  Roast in a 400F oven for 20-30 minutes until browned. 

Serve as a side dish to beef or pork.

No comments:

Post a Comment