Showing posts with label Shallots. Show all posts
Showing posts with label Shallots. Show all posts
Arugula Salad
7 cups trimmed arugula (about 5 ounces)
Dressing:
1/4 cup thinly sliced shallots
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
1 tablespoon water
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Topping:
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
Preparation:
Place arugula in a large bowl. Combine shallots, lemon juice, olive oil, 1 tablespoon water, kosher salt, and black pepper; stir with a whisk. Pour over arugula; toss. Sprinkle with cheese.
Jena says: "This is great with farm fresh arugula!!"
Nutritional Information:
Calories: 38 (76% from fat), Fat: 3.2g (sat 0.8g,mono 2g,poly 0.3g), Protein: 1.5g,
Carbohydrate: 1.3g, Fiber: 0.3g, Cholesterol: 2mg, Iron: 0.3mg, Sodium: 102mg, Calcium: 57mg
submitted by Jena Bulger from Cooking Light (9/08 issue)
Eggplant Caviar
Serves 4
1 large globe eggplant
Salt and pepper
Olive oil
2 shallots (optional)
Balsamic vinegar or red wine vinegar
1 clove garlic
1/4 cup chopped parsley
Preheat the oven to 375.
Peel the eggplant and cut into 1-inch cubes. Put the eggplant in a baking dish, season liberally with salt and pepper, and toss with a generous amount of alive oil. Sprinkle with a few tablespoons water, cover tightly, and bake in the oven for 30-40 minutes, until very soft.
While the eggplant is baking, peel and dice the shallots very fine. Let them macerate for about 10 minutes in about 2 tablespoons of the vinegar. Peel and mash the garlic and add it to the shallots and vinegar. When the eggplant is done, add it to the shallot and garlic mixture, mashing it with a fork, and let it cool to room temperature.
Stir in the chopped parsley and adjust the seasoning. Add additional olive oil and vinegar to taste.
Serve on grilled bread.
From Chez Panisse Vegetables by Alice Waters
1 large globe eggplant
Salt and pepper
Olive oil
2 shallots (optional)
Balsamic vinegar or red wine vinegar
1 clove garlic
1/4 cup chopped parsley
Preheat the oven to 375.
Peel the eggplant and cut into 1-inch cubes. Put the eggplant in a baking dish, season liberally with salt and pepper, and toss with a generous amount of alive oil. Sprinkle with a few tablespoons water, cover tightly, and bake in the oven for 30-40 minutes, until very soft.
While the eggplant is baking, peel and dice the shallots very fine. Let them macerate for about 10 minutes in about 2 tablespoons of the vinegar. Peel and mash the garlic and add it to the shallots and vinegar. When the eggplant is done, add it to the shallot and garlic mixture, mashing it with a fork, and let it cool to room temperature.
Stir in the chopped parsley and adjust the seasoning. Add additional olive oil and vinegar to taste.
Serve on grilled bread.
From Chez Panisse Vegetables by Alice Waters
Thai Style Green Beans
1 Tbsp soy sauce
1 Tbsp hoisin sauce
1 Tbsp peanut butter
1/2 tsp crushed red pepper
1/2 lb green beans
1 Tbsp shallots
1 tsp minced fresh ginger root
1 Tbsp canola or olive oil
In a small bowl combine soy sauce, hoisin sauce, peanut butter and pepper flakes, set a side. In a small skillet sauté shallot, ginger, in oil, over med. heat for 2 minutes. Add beans, cook for 3 minutes or until tender crisp. Add reserved sauce, toss to coat.
Garnish with chopped peanuts.
1 Tbsp hoisin sauce
1 Tbsp peanut butter
1/2 tsp crushed red pepper
1/2 lb green beans
1 Tbsp shallots
1 tsp minced fresh ginger root
1 Tbsp canola or olive oil
In a small bowl combine soy sauce, hoisin sauce, peanut butter and pepper flakes, set a side. In a small skillet sauté shallot, ginger, in oil, over med. heat for 2 minutes. Add beans, cook for 3 minutes or until tender crisp. Add reserved sauce, toss to coat.
Garnish with chopped peanuts.
Green Beans, Tomatoes & Pine Nuts
Serves 6
coarse salt
1 1/4 lbs fresh green beans, trimmed & rinsed
2 Tbsp. olive oil
2 large shallots, peeled & thinly sliced
3 Tbsp. pine nuts
1 1/2 cups diced fresh tomatoes or halved cherry tomatoes
Fill a large bowl with very cold water and set aside.
Bring a large saucepan of water to a boil. Add a dash of salt, then add the beans. Cook, uncovered, until bright green and crisp-tender, about 5 Minutes. Drain, and immediately immerse in the cold water to stop the cooking and set the bright green color. Drain and pat dry.
Heat the oil in a large skillet over medium heat. Add the shallots and pine nuts, and sauté until the shallots are lightly browned and begin to crisp and the pine nuts are lightly colored, 3-4 minutes.
Add the tomatoes and green beans. Toss together to war. Season to taste with salt.
Serve immediately.
From The Hay Day Country Market Cookbook
coarse salt
1 1/4 lbs fresh green beans, trimmed & rinsed
2 Tbsp. olive oil
2 large shallots, peeled & thinly sliced
3 Tbsp. pine nuts
1 1/2 cups diced fresh tomatoes or halved cherry tomatoes
Fill a large bowl with very cold water and set aside.
Bring a large saucepan of water to a boil. Add a dash of salt, then add the beans. Cook, uncovered, until bright green and crisp-tender, about 5 Minutes. Drain, and immediately immerse in the cold water to stop the cooking and set the bright green color. Drain and pat dry.
Heat the oil in a large skillet over medium heat. Add the shallots and pine nuts, and sauté until the shallots are lightly browned and begin to crisp and the pine nuts are lightly colored, 3-4 minutes.
Add the tomatoes and green beans. Toss together to war. Season to taste with salt.
Serve immediately.
From The Hay Day Country Market Cookbook
Asian Cole Slaw
1 Tbs. soy sauce
2 tsp. garlic, minced
1 Tbs. shallots, minced
1/4 cup rice wine vinegar
1 Tbs. mustard
1/2 cup safflower oil
1/2 cup mineral water
1 tsp. chives, minced
1 1b. carrot, cut into curls or small pieces
1 lb. radish, cut into curls or small pieces
2 Tbs. pickled ginger, minced
1 tsp. black sesame seeds
1 tsp. sesame seeds, toasted
Combine soy sauce, garlic, shallots, mustard, vinegar, oil, water, and chives and whisk until emulsified. Toss carrots, radish, ginger, and 2/3 cup of the soy mixture. Portion the salad on cold plates and drizzle with remaining 1 ounce soy mixture. Sprinkle sesame seeds and black sesame seeds on top of each salad.
From www.epicurious.com
2 tsp. garlic, minced
1 Tbs. shallots, minced
1/4 cup rice wine vinegar
1 Tbs. mustard
1/2 cup safflower oil
1/2 cup mineral water
1 tsp. chives, minced
1 1b. carrot, cut into curls or small pieces
1 lb. radish, cut into curls or small pieces
2 Tbs. pickled ginger, minced
1 tsp. black sesame seeds
1 tsp. sesame seeds, toasted
Combine soy sauce, garlic, shallots, mustard, vinegar, oil, water, and chives and whisk until emulsified. Toss carrots, radish, ginger, and 2/3 cup of the soy mixture. Portion the salad on cold plates and drizzle with remaining 1 ounce soy mixture. Sprinkle sesame seeds and black sesame seeds on top of each salad.
From www.epicurious.com
Arugula with Slow-Roasted Shallots and Toasted Pecans
4 servings
8 shallots, peeled and ends trimmed
2 Tbs. olive oil
3 Tbs. balsamic vinegar
Vinaigrette:
1 tsp. Dijon mustard
½ tsp. freshly squeezed lemon juice
1 tsp. balsamic vinegar
4 tsp. olive oil
salt and freshly ground black pepper, to taste
¼ cup pecan pieces
3 bunches arugula leaves, torn into thirds
Preheat the oven to 425 degrees. Put the shallots in a large bowl and toss them with the olive oil and balsamic vinegar. Place the shallots on a baking sheet or in a baking dish and bake for 35-40 minutes, or until tender.
Meanwhile, place the pecan pieces in a pie tin and toast them in the oven for 5-7 minutes, checking frequently to make sure they do not burn.
To make the vinaigrette: Combine mustard, lemon juice, and balsamic vinegar in a small bowl. Slowly add the olive oil, whisking continually, until mixed and creamy. Add salt and pepper.
When shallots are cooked, put arugula in a large serving bowl and toss with pecans and vinaigrette.
To serve, put the greens and nuts onto individual plates. Plate 2 roasted shallots on top.
From Intimate Gatherings – Great Food for Great Friends Cookbook
8 shallots, peeled and ends trimmed
2 Tbs. olive oil
3 Tbs. balsamic vinegar
Vinaigrette:
1 tsp. Dijon mustard
½ tsp. freshly squeezed lemon juice
1 tsp. balsamic vinegar
4 tsp. olive oil
salt and freshly ground black pepper, to taste
¼ cup pecan pieces
3 bunches arugula leaves, torn into thirds
Preheat the oven to 425 degrees. Put the shallots in a large bowl and toss them with the olive oil and balsamic vinegar. Place the shallots on a baking sheet or in a baking dish and bake for 35-40 minutes, or until tender.
Meanwhile, place the pecan pieces in a pie tin and toast them in the oven for 5-7 minutes, checking frequently to make sure they do not burn.
To make the vinaigrette: Combine mustard, lemon juice, and balsamic vinegar in a small bowl. Slowly add the olive oil, whisking continually, until mixed and creamy. Add salt and pepper.
When shallots are cooked, put arugula in a large serving bowl and toss with pecans and vinaigrette.
To serve, put the greens and nuts onto individual plates. Plate 2 roasted shallots on top.
From Intimate Gatherings – Great Food for Great Friends Cookbook
Shallot Vinaigrette
1/2 cup olive oil
2 Tbsp. red wine vinegar
2 Tbsp. honey
1 Tbsp. Dijon mustard
1 Tbsp. water
1 shallot
1/8 teaspoon salt
3/4 teaspoon pepper
Combine ingredients in a blender or food processor and blend until smooth. Chill and serve over salad.
2 Tbsp. red wine vinegar
2 Tbsp. honey
1 Tbsp. Dijon mustard
1 Tbsp. water
1 shallot
1/8 teaspoon salt
3/4 teaspoon pepper
Combine ingredients in a blender or food processor and blend until smooth. Chill and serve over salad.
Fettucine in Creamy Mushroom and Sage Sauce
8 ounces spinach fettuccine pasta
4 ounces chopped fresh oyster mushrooms
1 tablespoon extra virgin olive oil
1/2 cup heavy cream
1 shallot, chopped
1 tablespoon chopped fresh sage
1 clove garlic, chopped
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
Heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in heavy cream and sage. Cook and stir until thickened.
Toss sauce with cooked fettucine, and season with salt and pepper to serve.
From allrecipes.com
4 ounces chopped fresh oyster mushrooms
1 tablespoon extra virgin olive oil
1/2 cup heavy cream
1 shallot, chopped
1 tablespoon chopped fresh sage
1 clove garlic, chopped
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
Heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in heavy cream and sage. Cook and stir until thickened.
Toss sauce with cooked fettucine, and season with salt and pepper to serve.
From allrecipes.com
Roasted Butternut Squash
Serves 4
3 T. olive oil
2 peeled butternut squash
2 shallots, finely chopped
1 clove garlic, minced
Salt and freshly ground pepper to taste
Set the oven to 400°. Rub 2 teaspoons of the oil inside an 8-inch baking dish. Cut the squash into 1/2-inch dice. Pile enough squash in the baking dish to make one layer. Sprinkle with some shallots, garlic, salt, and pepper and drizzle with some of the remaining oil. Make a second layer, using the remaining shallots, garlic, and oil.
Cover the dish with foil and bake for 50 – 60 minutes or until the squash is very tender. Baste occasionally with the accumulated juices in the bottom of the dish. Serve at once.
Submitted by Margery Prazar
3 T. olive oil
2 peeled butternut squash
2 shallots, finely chopped
1 clove garlic, minced
Salt and freshly ground pepper to taste
Set the oven to 400°. Rub 2 teaspoons of the oil inside an 8-inch baking dish. Cut the squash into 1/2-inch dice. Pile enough squash in the baking dish to make one layer. Sprinkle with some shallots, garlic, salt, and pepper and drizzle with some of the remaining oil. Make a second layer, using the remaining shallots, garlic, and oil.
Cover the dish with foil and bake for 50 – 60 minutes or until the squash is very tender. Baste occasionally with the accumulated juices in the bottom of the dish. Serve at once.
Submitted by Margery Prazar
Subscribe to:
Posts (Atom)