Pine apple inn & bakehouse's burgundy shallot
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Pine apple inn & bakehouse's burgundy shallot
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Last updated 6/12/2012 12:56:32 AM. Recipe ID 18780. Report a problem with this recipe.
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      Title: Pine apple inn & bakehouse's burgundy shallot
 Categories: Sauces, Meats, Canadian, Onion
      Yield: 4 Servings
      4    To 6 med shallots
      1    Clove garlic
           Olive oil
      2 tb Balsamic Vinegar
      2 c  Good quality Burgundy Wine
      4    Sprigs fresh Thyme
      3 c  Reduced brown veal stock
      1 ts Or 2 unsalted butter
           - optional
  1. Peel and finely slice shallots. Peel garlic.
  2. Saute shallots and garlic in a little hot oil over medium heat for
        2    to
        3    minutes.
  3. Deglaze pan with balsamic vinegar and reduce until vinegar almost
  disappears. Add wine and thyme. Bring to boil then simmer slowly until
  shallots have absorbed all the wine.
  4. Add veal stock, bring to boil and simmer slowly until reduced to a
  third of its original volume. With a small ladle skim off any scum
  that rises to the top. Remove from heat, discard garlic and thyme.
  5. Season to taste with salt and pepper. Serve with grilled beef or
  veal. Sauce can be enriched by whisking in 1 or 2 teaspoons ( to
  taste ) of unsalted butter. Makes 2 cups sauce or 4 to 6 servings.
   This dish was published by Toronto Star Starweek, Mary McGrath's
  Chef's Showcase in the issue of March 12-19, 1994
   The recipe was requested by Al Malinauskas of Thornhill, Ontario who
   "My wife and I celebrated our 25th wedding anniversary last summer
  at the Pine Apple Inn & Bakehouse. (149 Main St., Unionville, Ontario
  (416) 940-6639) "The grilled Alberta steak was done to perfection and
  the Burgundy Shallot Sauce with it was simply the best that I have
  ever enjoyed"
   Credit for the cooking goes to chef David Watt who apprenticed at
  The Ritz Hotel in London, England, and then came home to work at
  Sansoucci in the Sutton Place Hotel before opening The Pine Apple Inn
  in Unionville in 1991 with James Horner and Allan Bell. They describe
  the style of cooking here as "a mixture of old and new".
   Typed into Meal Master format by Eric Decker March 19, 1994.
   Editor's note: For those of you who wonder what an Aberta steak is, I
  encourage you to substutite a Texas steak if you can't get the Alberta
  version [ real thing
  :-) ]. Both are mighty good snackin'
   ps. Happy 25th Anniversary Al, I hope you and your sweetheart have
  another 25 or 50 together.
   Posted by Eric to Fido Cooking Echo March 19, 1994 Internet Email: or Fido NetMail 1:229/15

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Recipe ID 18780 (Apr 03, 2005)

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