sprinklefingers

one of my current obsessions is michael ruhlman’s new book, ruhlman’s twenty. it’s a book of basic kitchen techniques backed up with a handful of recipes using said techniques. it’s so clever and so useful and written so well…like i said, i’m obsessed. 

while i definitely can’t say i’m anywhere near the genius mr. ruhlman is, i can tell you that this new book of his reminds me of my blogging style. i love writing a recipe that can be used in several ways. i love a simple tool or technique that allows a multitude of recipes to come to life. and twenty does that. (if you haven’t guessed by now, i’d highly suggest you get yourself a copy of this book. it’s really pretty great.)

now, let’s talk about roasted shallots. i can’t really explain why, but i have never thought to roast a shallot. sure, i love them sauteed or whipped into a salad dressing, but roasting them whole (in butter)? i’ve simply never thought of it. but ruhlman has. and he writes about it in his new book.

i have roasted too many batches of shallots to count since reading all about it in twenty. i have made salad dressings, tart fillings, spreads, mac & cheese - so many things based on something so simple (yet so delicious) - and i only have ruhlman to thank. so, thank you sir. you blow my mind.

ruhlman’s own roasted shallots 

note: if you’re going to roast shallots, i’d suggest you roast plenty at once for whatever you plan to do with them - even a basic salad dressing will go so fast that you’ll wish you had a stockpile of roasted shallots stowed in the fridge. that said, i’d suggest you start with at least one pound of shallots.

another note: shallots sometimes look like garlic with copper skins. if your market doesn’t break shallots down so that the ‘cloves’ are separated, then you’ll want to do that work before roasting them. you don’t need to peel them completely, just be sure that each shallot is his own shallot - not a bundle.

you need:

• 1 lb shallots
• 1 t butter per shallot you’re roasting
• salt
• pepper 

roast the shallots:

1. preheat the oven to 400. 
2. place the shallots and butter in a cast iron pan. sprinkle with salt & pepper.
3. roast the shallots for 45 or so minutes or until a knife easily slides through the shallots.
4. remove the pan from the oven and allow the shallots to cool slightly. once cool, remove the skins.
5. roasted shallots can be stored in the refrigerator for up to a week.
   
   

roasted shallots make a divine sauce for noodles or anything else that needs a sauce. once you’ve roasted them, mash them into a paste. in a saucepan, heat the shallot paste with a bit of water, some butter, a dash of seasoning and a splash of vinegar. taste and adjust the seasonings then toss with your favorite cooked noodles. add in some bacon and you’ll be thanking me.

i’ll be back soon with a shallot-based salad dressing that you are going to love. and then, THEN i’ll be treating you to a recipe for mac & cheese that involves roasted shallots. true love!