Crispy Shallots Ina Garten Back To Basics Recipes

ROASTED POTATO LEEK SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
• In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
• When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
• Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
• Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

CARAMELIZED SHALLOTS

Steps:

• Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
• Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.

CHICKEN WITH SHALLOTS

Steps:

• Preheat the oven to 425 degrees.
• Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
• Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
• Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.

IRISH POTATO AND LEEK SOUP

Steps:

• In large pan, heat the oil and add the leeks, celery, onion and garlic.
• Saute over medium heat, until the vegetables are soft.
• Stir in the vegetable stock or water, potatoes, salt, pepper& thyme; bring to a boil.
• Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
• Add the cream and herbs and return to a light simmer, stirring occasionally.
• Remove the soup from the heat and let sit a few minutes before serving.
• Serve with warm bread.

ROASTED POTATO LEEK SOUP (INA GARTEN BACK TO BASICS)

Steps:

• Preheat oven to 400 degrees.
• Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40-45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4-5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over two burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
• In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, cream fraiche, 2 teaspoons salt and 1 teaspoon pepper and check the seasonings.
• When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and the Parmesan cheese. Serve hot with an extra grating of Parmesan cheese and Crispy Shallots, if using.