6 hours ago
Wednesday, November 9, 2011
Pickled raisins. Pickled shallots. I am addicted.
I want to put them on everything and anything and see how they taste. I have thrown them on top of roasted cauliflower and on grilled eggplant. Over the leftover sausage from the night before and even on a piece of pound cake!!! Ok, I have a problem. I have no more left, so I am free for a few days.
This is my favorite vegetable side dish so far. Even better than my Roasted Brussels Sprouts w/ Grapes & Pecans.
Buckle your seatbelts and get ready.
To pickle the raisins and shallots: (do it, you can thank me later).
Slice 2 large shallots and place them in a bowl with 1/4 cup of golden raisins. Make sure it is a heatproof bowl, like Pyrex.
Bring 1/2 cup of cider vinegar and 1/2 cup of sugar to a boil. Carefully pour the liquid over the raisins and shallots and let them sit. Add a pinch of kosher salt and some fresh thyme leaves if you have.
You can make these days ahead and keep in the fridge until ready to use.
Cut up a large head of broccoli into florets and slice them in half. Lay on a baking sheet and drizzle w/ olive oil and kosher salt.
Roast broccoli at 400F for 20 minutes, shaking the pan once or twice.
Remove broccoli to a bowl and sprinkle with some of the pickled shallots and raisins & some of the vinegar syrup.
I wish I had a dollar for every person that has asked me for this recipe! (then I would have $3.).