Good Food
The Market Report
Evan Kleiman, who takes over for Laura Avery who is on holiday in France, shops for shallots and cipollini onions, which are both in their full flavor this time of year. Evan likes to braise them both, whole, in orange juice or balsamic vinegar.
By Evan Kleiman • • 1 min readEvan Kleiman, who takes over for Laura Avery who is on holiday in France, shops for shallots and cipollini onions, which are both in their full flavor this time of year. Evan likes to braise them both, whole, in orange juice or balsamic vinegar.
Cipollini Braised in Orange Juice
Serves 6
gratin dish and bake in a preheated 400ºF oven for 10 to 15 minutes or until the onions are soft and golden. Taste for salt. Just before serving, grind pepper over the onions and sprinkle with chopped parsley. Serve at room temperature.
Roasted Shallots in Balsamic Vinegar
Serves 6 to 8
Music break: La Golondrina by Al Caiola
The full episode
1 of 8
Oyster Shucker; Life of a Swordfish; Jacques Pépin; Pet Food- 1:00The Market ReportYou’re reading this
- 6:31Culinary School Slaughter
- 12:58Life of a Swordfish
- 21:22Holiday Baking
- 28:34Oyster Shucker
- 35:56Jacques Pépin
- 43:12Jonathan Gold in Korea
- 50:20Pet Food
The full episode
1 of 8Oyster Shucker; Life of a Swordfish; Jacques Pépin; Pet Food- 1:00The Market ReportYou’re reading this
- 6:31Culinary School Slaughter
- 12:58Life of a Swordfish
- 21:22Holiday Baking
- 28:34Oyster Shucker
- 35:56Jacques Pépin
- 43:12Jonathan Gold in Korea
- 50:20Pet Food