Sunday, April 24, 2011

Pan-Roasted Shallots with Olives and Sage

Oil-cured olives are actually cured in a dry-salt process first, and then later given an olive oil bath to soften and enrich them.  The wrinkled, leathery olives that result have a rich, strong flavor that pairs well with the sweetness of roasted shallots.

  • 1 tablespoon vegan butter
  • 5 cups peeled shallots*
  • 3/4 cup vegan dry red wine
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon agave nectar
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 12 peeled garlic cloves
  • 2 bay leaves
  • 2 tablespoons pitted and chopped oil-cured black olives
  • 2 tablespoons chopped fresh parsley
1. Melt the butter in a 12-inch cast-iron skillet over medium-high heat.  Add the shallots and saute for 10 minutes - they should be lightly browned by the end.

2. Add the red wine, sage, agave nectar, salt, black pepper, garlic, and bay leaves.  Cover and transfer the skillet to the oven; bake at 400 degrees for 30 minutes.  Uncover and bake an additional 40 minutes; the cooking liquid will be thick.

3. Remove the bay leaves.  Stir in the olives, and sprinkle with the parsley.

You'll want an entree that can stand up to the meatiness of the oil-cured olives, like a mini filet fashioned out of Match beef. I added a salad of shaved fennel on the side.

*It doesn't matter how large or small the shallots are, but keep in mind that the larger they are, the fewer you'll have to peel.

Nutrition Info:
6 servings (1/2 cup), Calories 162 

Tasting Notes:
I really liked how sweet and tender the shallots were; when they are roasted like this, I think they're at their best.  Unfortunately, the sweet, strong shallot flavor overpowered the rest of the more subtle elements in the dish including the sage and garlic. You could easily increase the amount of olives to 1/4 cup, in order to showcase them better.


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