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There isn’t a dish I can think of (except cereal) that won’t be made crazy-delicious by being topped with a sprinkling of crispy shallots. David Tanis (author of Market Cooking) says to put a cup of vegetable oil in a pan with 3 shallots, sliced thin. Cook them on medium heat, stirring and watching them carefully for 15 minutes. When they’re golden brown, set them aside and dry them with a paper towel. Keep the crispy shallots in a jar by the stove and toss them into vegetables, beef, poultry, and fish. I would put these on an old boot and eat them—that’s how good they are.
Photo: Seacoast Eat Local/Flickr, creative commons
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