2020-05-31_Wine_Spectator

MAY 31, 2020 • WINE SPECTATOR 67

salt and white pepper. Keep

warm.

Fried Shallot Rings

2 cups canola oil

1 shallot, peeled

1/4 cup Wondra flour

Pinch fine sea salt

Bring the oil to 325 ° F over

medium-high heat in a high-

sided saucepan. Slice shallots

(^1) ⁄ 8 - inch thick and separate
into rings. Combine flour and
salt in a bowl. Toss the shal-
lots with the mixture, then
carefully add to the oil. Fry
until golden-brown, 3 to 5
minutes. Drain on paper tow-
els and keep warm.
Mashed Potatoes
2 Yukon Gold potatoes
Fine sea salt
½ cup milk
2 tablespoons unsalted
butter, at room
temperature
Freshly ground white
pepper
Place potatoes in a pot and
cover by 1 inch with cold wa-
ter. Season with sea salt and
bring to a boil. Cook potatoes
until fork-tender, 5 to 10 min-
utes. Strain and let steam until
cool enough to handle. Sim-
mer milk in a small saucepot,
peel potatoes and pass
through a ricer into another
saucepan. Slowly whisk in milk
and butter. Season with sea
1 tablespoon flour
½ cup red wine
Fine sea salt and freshly
ground pepper
In a small saucepot, heat the
oil over medium. Add the
shallot and garlic and cook
until softened, 3 to 4 minutes.
Add the ginger and cook 2
minutes more. Add butter and
let melt. Sprinkle in the flour,
and cook, stirring, for 2 to 3
minutes. Add red wine and
reduce by half. Add 1 cup re-
served braising liquid and
simmer for 15 minutes. Add
sea salt and white pepper to
taste. Strain and keep warm.
Coat meat with braising liquid
on baking sheet, reserving at
least 1 cup. Bake 5 to 7 min-
utes, until heated through.
6. Divide Mashed Potatoes
among four dinner plates.
Run each skewer through
three pieces of beef and place
atop potatoes. Top with Gin-
ger Red Wine Sauce and
Fried Shallot Rings. Serves 4.
Ginger Red Wine Sauce
1 tablespoon canola oil
1 shallot, thinly sliced
2 garlic cloves, minced
1-inch piece ginger, peeled
and thinly sliced
1 tablespoon unsalted
butter, at room
temperature
With so
many
tannins, your
palate is fa-
tigued. You
want some-
thing hearty.
And with
aged wine,
you want the
reduced fla-
vors of slow
cooking.”
ALDO
SAYS
WS053120_entertainingRev.indd 67 3/18/20 11:04 AM