Faites Simple: Roasted Shallots

September 28, 2009

Faites simple (Make it simple).
~George Auguste Escoffier

A fleeting venture into French verb morphology. Faire (“to do,” “make,” “create,” “form,” “perform,” “effect”) is an irregular verb yet one of the most simple in conjugation. Depending on your source, it is the second or third most utilized verb in the language after être and avoir. Even though être is the French equivalent of “to be,” there are certain expressions in which you are obliged to use avoir or faire to express or translate into “to be.”

Roasted shallots are a fragrant, tender complement to roasted or grilled meat, poultry.

ROASTED SHALLOTS

2 T fine sherry wine vinegar
1/2 C extra virgin olive oil
Sea salt and freshly ground black pepper

4 sprigs fresh rosemary, leaves stripped and finely chopped
1 lb shallots, peeled

Preheat oven to 425 F

Place the sherry wine vinegar, salt and pepper in a bowl. While whisking vigorously, drizzle in the olive oil in a steady stream to create an emulsion. Taste for seasoning.

In a shallow ovenproof casserole large enough to hold them in a single layer, arrange the shallots and drizzle with the vinaigrette. Sprinkle with the chopped rosemary and roast until tender to a fork, about 35-40 minutes.

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