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Pine Apple Inn & Bakehouse's Burgundy Shallot

Pine Apple Inn & Bakehouse's Burgundy Shallot comes together with Garlic, Balsamic Vinegar, and Unsalted Butter. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 clove
• 2 tbsp
• 1 tsp

Method (preview)

1. 1

   2. Saute shallots and garlic in a little hot oil over medium heat for 2 to 3 minutes.

2. 2

   Deglaze pan with balsamic vinegar and reduce until vinegar almost disappears.

3. 3

   Add wine and thyme.

4. 4

   Bring to boil then simmer slowly until shallots have absorbed all the wine.

5. 5

   Add veal stock, bring to boil and simmer slowly until reduced to a third of its original volume.

6. 6

   With a small ladle skim off any scum that rises to the top.

7. 7

   Remove from heat, discard garlic and thyme.

8. 8

   Season to taste with salt and pepper.

9. 9

   Serve with grilled beef or veal.

10. 10

    This dish was published by Toronto Star Starweek,

11. 11

    Mary McGrath’s Chef’s Showcase in the issue of March 12-19, 1994

12. 12

    Place Hotel before opening The Pine Apple Inn in Unionville in 1991 with James Horner and Allan Bell.