Caramelized Shallot Potatoes
With
a nod to the new Paso Robles La Bella Sera's restaurant,
Enoteca, here
is a wonderful flavor addition to winter meals. We were lucky enough to
pair their Sea Bass with these potatoes and a basalmic-pancetta sauce
with
our new Petite Sirah. Ah, life is good.
1 pound
shallots
1 pound potatoes, Yukon or russet mashed, prepared as you usually do
1/4 cup butter
1/4 cup olive oil
3
tsp sugar
1
tsp basalmic vinegar
Caramelize
the shallots: melt butter with olive oil in a large skillet. Add sugar
and peeled and diced shallots. Brown over medium heat, stirring often
to
keep the shallots coated. Add basalmic vinegar and continue cooking
until
shallots are soft, caramelized and smell wonderful.
Fold
into mashed potatoes, serve hot.
A
great side to Enoteca's sea bass, or steaks. Or skip the mashed
potatoes
and pour the shallots over a grilled portobello mushroom. Serve with
the
Petite Sirah.