Fingerling Potato & Shallot Homefries

1 pound fingerling potatoes

olive oil
2 large shallots, diced

Place the potatoes in a pot, cover them with water and season the water abundantly with salt. Bring to a boil and cook the potatoes until a fork slides in and out of them easily. Drain potatoes and cool.

Coat a large saute pan generously with olive oil. Add the shallots, season with salt and bring the pan to a medium high heat. Saute for 7 to 8 minutes or until the shallots are soft.

Slice each fingerling potato into 1/4" rounds. Add to the pan, toss with shallots and cook until potatoes are lightly browned. Season with salt and pepper.

Shallot Vinaigrette Dressing

2 tablespoons French red vinegar
2 tablespoons finely chopped fresh shallots
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Dijon mustard
6 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon heavy cream or yogurt 

Using a blender, add first 5 ingredients and, with blender running, add oil. Continue blending. Add in lemon juice and then the optional cream or yogurt.


2 tablespoons olive oil
3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)
1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
1/2 cup chicken broth or water
1 tablespoon packed brown sugar
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon salt
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper 

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes. Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.