Pine Apple Inn & Bakehouse's Burgundy Shallot

---------- Recipe via Meal-Master (tm) v8.02

Title: PINE APPLE INN & BAKEHOUSE'S BURGUNDY SHALLOT
Categories: Sauces, Meats
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
Salt
Pepper
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 writes:

"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: eric.decker@canrem.com or Fido NetMail
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