In his book 'Kitchen Confidential' Tony Bourdain brags about secret ingredients that restaurants use to make restaurant food taste... well 'restauranty'. One of those ingredients is shallots. When used as a replacement or addition to onions they are supposed to make the food taste far superior according to Bourdain. Being greatly influenced by the book I started using this small pink onion like vegetable soon thereafter. They are available in most grocery stores in the US and many bhaji gallis in Bombay and albeit a little expensive than their cheap counterparts (onions and leeks) they taste far superior and more fragrant. I use them mainly to enhance the sometimes bland pasta sauces you find in supermarkets like I did this valentine's day to shimmy up a romantic meal for me and my sweetheart.
Spinach and Chicken Alfredo with thin Spaghetti.
Recipe:
Fry about 4 finely chopped shallots and 3 finely sliced cloves of garlic with 2 tablespoons of olive oil. Add a finely chopped red hot chili pepper if you want add a little spice (spicy = sexy). Saute till shallots are soft but don't let them burn. You can add a pinch of salt and pepper over here. Add diced chicken and saute on medium till chicken turns white ,then a little brown on the edges and the water drawn out by the salt evaporates. Add baby spinach leaves ( about two handfuls because they wilt and greatly reduce in size). Once the spinach wilts , add one whole cup of store bought Alfredo sauce, turn heat on low and let simmer for about 3 minutes. Serve on top of thin spaghetti or pasta of your choice.
The aroma of the shallots and garlic is a killer ...and with some white wine your date can't go wrong, all other factors considered!
Spinach and Chicken Alfredo with thin Spaghetti.
Recipe:
Fry about 4 finely chopped shallots and 3 finely sliced cloves of garlic with 2 tablespoons of olive oil. Add a finely chopped red hot chili pepper if you want add a little spice (spicy = sexy). Saute till shallots are soft but don't let them burn. You can add a pinch of salt and pepper over here. Add diced chicken and saute on medium till chicken turns white ,then a little brown on the edges and the water drawn out by the salt evaporates. Add baby spinach leaves ( about two handfuls because they wilt and greatly reduce in size). Once the spinach wilts , add one whole cup of store bought Alfredo sauce, turn heat on low and let simmer for about 3 minutes. Serve on top of thin spaghetti or pasta of your choice.
The aroma of the shallots and garlic is a killer ...and with some white wine your date can't go wrong, all other factors considered!
4 comments:
Lovely. When are you making this for your non-Valentine's? My Valentine made me Gajar Ka Halwa as you know. Even thinking about it makes me melt.
Damn ..i missed the gajar ka halwa !! damn it damn it.
I think shallots are mellower and definitely work better for non desi khana!
The pasta does look very inviting!
Thanks Ranjani!
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