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+--- Thread: Caramelized Shallots and Garlic (side/topping) (/showthread.php?tid=21)
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Caramelized Shallots and Garlic (side/topping) - Chase David - 04-17-2010 09:48 AM
This side (or topping) may or may be not be something new to seasoned chefs and or cooks. But this is my version of it and some uses for it.
Ingredients (I measure out by site so the measurements here are not exact...yet...I will update with exact measurements within a week) :
1. One whole garlic bulb
2. One Shallot
3. White truffle oil (1-2 Tablespoons)
4. Worcestershire sauce (3-4 Tablespoons)
5. Butter or margerine (1/8 lbs - 1/4 lbs)
6. Dark or light brown sugar (small palm full)
7. Kosher salt
Preparation :
1. Clean garlic and cut each clove into thin slices. Try not to smash the clove too much when preparing garlic. The concept here is to have "chip like" slices of garlic.
2. Clean and cut the shallots into slices (much like the garlic). And separate the rings as much as posible.
Cooking Instructions :
1. In a sautee pan and on hi heat (to start with), add white truffle oil and butter (margerine). When all of the butter has melted...
2. Add garlic, shallots (season with kosher salt), and worcetershire sauce. Cook on hi heat for about a minute then...
3. Reduce heat to medium and add in brown sugar. Stir that in completely using a wooden spoon or spatula. Sautee (cook) for 3-5 min or until the sugar has been completely 'melted'
Serving Instructions :
Here's where this side or topping shows it's versatility.
If being served warm :
1. Drain the excess butter/oil into a serving dish to be used for topping on baked potatoes, adding extra flavor to steamed vegetables such as carrots, peas, or corn.
2. After the butter (oil) has been completely drained, put the remaining carmaleized garlic and shallots directly onto hamburgers, topping on baked potato, or even steak.
If being served cold :
1. Put the entire contents of the sautee pan into a disxh or bowl and refrigerate. You can also put it in te freezer to speed up the process, but be careful not to freeze it.
2. Scrape off and remove the butter (oil) from the top leaving the carmelized garlic and shallots behind. Reserve the butter (oil) for use in future use in cooking other dishes. This is great to use for sauteeing veggies.
3. The remaining caramelized garlic and shallots can be refrigerated for up to two weeks (although it never lasts that long at my house) and can be as topping for almost any dish. My dad even tried it with vanilla ice cream. And it wasn't half bad at all.
The above recipee is good for 4-6 servings. I usually use this to top off a New York Strip Steak that has been cooked to medium rare and has melted bleu cheese on it (a generous tablespoon or two of the caramelized garlic and shallots goes on top of the melted bleu cheese).
It's tasty.
Any comments or critique is always welcomed. Thanks for reading.
RE: Caramelized Shallots and Garlic (side/topping) - Brutus - 04-17-2010 10:04 AM
Sounds great. Similar to what you see in Indian cooking where the onions are caramelized to the point they become dark brown (but not burnt!) and almost a paste. This takes all the acidity from the onions and turns them into a sweet thickener for the sauces. Try doing your recipe by first rendering your butter to Ghee wherein all the fats and solids have been removed from the butter and at the same time increasing greatly the butter's ability to withstand high heat without burning. Also gives it a nutty taste and fragrance.
http://www.indiacurry.com/dairy/d005ghee.htm
RE: Caramelized Shallots and Garlic (side/topping) - Chase David - 04-17-2010 10:19 AM
Thanks. I shall give that a try. I'm still experimenting with this recipee and have come up with several varitions on it and really appreciate your suggestion. Oooooo I already am beginning to love this place.
RE: Caramelized Shallots and Garlic (side/topping) - Mom2Liam - 04-17-2010 11:11 AM
Anyone have a better way to make you're own tomato sauce? how long do you blanche the matters for?
RE: Caramelized Shallots and Garlic (side/topping) - Brutus - 04-17-2010 11:40 AM
(04-17-2010 10:19 AM)Chase David Wrote: Thanks. I shall give that a try. I'm still experimenting with this recipee and have come up with several varitions on it and really appreciate your suggestion. Oooooo I already am beginning to love this place.I have another way to make butter a treat too. Put a block of butter in a microwave safe dish and throw in a bunch of diced garlic. Set your microwave on 5 minutes and start cooking on high heat. You've got to key your eyes on things and your finger on the stop button. As the butter cooks it will melt and then start to bubble and foam up. Don't let it overflow and stop it when it gets close to that point. Let it subside and wait a minute before firing up the microwave again. After 4 or 5 tries the water and butter fats will cook off and it will stop bubbling and start to clarify. Pour the result through a cheesecloth lined strainer and into a sealable jar. Voila! Garlic butter. It keeps in the fridge for weeks. When I want garlic bread I remove the top and put the jar in the microwave 'till the butter melts and spread it on all sorts of toasted bread or put the toasted bread under the broiler with a topping of grated parmesan or other favorite cheese.
RE: Caramelized Shallots and Garlic (side/topping) - Brutus - 04-17-2010 11:44 AM
(04-17-2010 11:11 AM)Mom2Liam Wrote: Anyone have a better way to make you're own tomato sauce? how long do you blanche the matters for?Bring a large pot of water to a boil. Gently put your tomatoes into the water. When the water returns to a boil take them out with a strainer-style ladle and put them into a sink of cold water to cool before peeling. Repeat as needed.
RE: Caramelized Shallots and Garlic (side/topping) - swedething - 04-25-2010 12:51 PM
(04-17-2010 11:40 AM)Brutus Wrote:This one I like!! Gotta try it out soon...(04-17-2010 10:19 AM)Chase David Wrote: Thanks. I shall give that a try. I'm still experimenting with this recipee and have come up with several varitions on it and really appreciate your suggestion. Oooooo I already am beginning to love this place.I have another way to make butter a treat too. Put a block of butter in a microwave safe dish and throw in a bunch of diced garlic. Set your microwave on 5 minutes and start cooking on high heat. You've got to key your eyes on things and your finger on the stop button. As the butter cooks it will melt and then start to bubble and foam up. Don't let it overflow and stop it when it gets close to that point. Let it subside and wait a minute before firing up the microwave again. After 4 or 5 tries the water and butter fats will cook off and it will stop bubbling and start to clarify. Pour the result through a cheesecloth lined strainer and into a sealable jar. Voila! Garlic butter. It keeps in the fridge for weeks. When I want garlic bread I remove the top and put the jar in the microwave 'till the butter melts and spread it on all sorts of toasted bread or put the toasted bread under the broiler with a topping of grated parmesan or other favorite cheese.
RE: Caramelized Shallots and Garlic (side/topping) - GillGrylls - 04-28-2010 12:56 AM
i like shallots in my hamburgers!
RE: Caramelized Shallots and Garlic (side/topping) - Chase David - 04-28-2010 04:53 PM
(04-28-2010 12:56 AM)GillGrylls Wrote: i like shallots in my hamburgers!
I use the caramelized garlic and shallots to top off hamburger with melted bleu cheese. It gives a reall nice sweet and savory touch to any burger. I also use ground sirloin mixed with worcestershire sauce, a seasoned salt, and rubbed dry sage to make the burger mix. Sets the stage for the toppings mentioned above (melted bleu cheese & carmelized garlic and shallots). If one wants to add a bit of "kick", a few dashes of Frank's Red Hot in the burger mix will do the trick. But not too much, as I find that it makes the burger "too busy" (in my opinion).
RE: Caramelized Shallots and Garlic (side/topping) - GillGrylls - 04-28-2010 08:14 PM
interesting. never thought of using Frank's Red Hot Sauce. will have to mix it in with the worcestershire sauce