Bacon-Shallot Topping
By America's Test KitchenPublished on June 12, 2013
Time
25 minutes
Yield
Serves 6 (Makes about 1/2 cup)
Ingredients
4 slices bacon, cut into ¼-inch pieces¼ cup water 2 tablespoons minced shallot 1 tablespoon sherry vinegar 2 tablespoons minced fresh chives
Instructions
- Bring bacon and water to boil in 8-inch skillet over high heat. Reduce heat to medium and cook until water has evaporated and bacon is crisp, about 10 minutes. Transfer bacon to paper towel–lined plate and pour off all but 1/2 teaspoon fat from skillet. Add shallot and cook, stirring frequently, until softened, 2 to 4 minutes. Remove pan from heat and add vinegar. Transfer shallot mixture to bowl and stir in bacon and chives. Sprinkle over vegetables before serving.
Time
25 minutesYield
Serves 6 (Makes about 1/2 cup)Ingredients
4 slices bacon, cut into ¼-inch pieces
¼ cup water
2 tablespoons minced shallot
1 tablespoon sherry vinegar
2 tablespoons minced fresh chives
Ingredients
4 slices bacon, cut into ¼-inch pieces
¼ cup water
2 tablespoons minced shallot
1 tablespoon sherry vinegar
2 tablespoons minced fresh chives
Ingredients
4 slices bacon, cut into ¼-inch pieces
¼ cup water
2 tablespoons minced shallot
1 tablespoon sherry vinegar
2 tablespoons minced fresh chives
Why This Recipe Works
In developing toppings for our Roasted Root Vegetables, we looked to bold flavor combinations that would complement the vegetables' inherent sweetness and also provide a contrasting texture.
Instructions
- Bring bacon and water to boil in 8-inch skillet over high heat. Reduce heat to medium and cook until water has evaporated and bacon is crisp, about 10 minutes. Transfer bacon to paper towel–lined plate and pour off all but 1/2 teaspoon fat from skillet. Add shallot and cook, stirring frequently, until softened, 2 to 4 minutes. Remove pan from heat and add vinegar. Transfer shallot mixture to bowl and stir in bacon and chives. Sprinkle over vegetables before serving.
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