Not exact matches
6 cloves
garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems
and seeds removed (optional) 4
shallots,
peeled and chopped 1 small piece galangal,
peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
for the filling 1 tablespoon olive oil 1 - 2
shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root —
peeled and minced 1 - 2
garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen
and thawed sea salt to taste 1/2 lemon — juice handful of fresh basil — torn, optional
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal,
peeled and chopped (or substitute ginger) 10
shallots,
peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves
garlic,
peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin
and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers —
peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2
garlic cloves (optional, if you like a more pronounced flavour) 1 small
shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small
shallots -4 cloves -4 carrots,
peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4
garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand,
and I added a little more
garlic, carrots
and celery than the recipe called for.
250g (about 1 / 2 lb or 4 small - medium) red onions,
peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium)
shallots (eschalots),
peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt
and black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2
garlic cloves,
peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted
3 tablespoons vegetable oil, divided 2 large
shallots, thinly sliced (1 cup) 1 tablespoon finely chopped
peeled ginger 1 large
garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed
and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta, diced 2 tbsp Olive Oil 1 whole Medium Onion, diced 2 whole Carrots, diced 2 whole
Shallots,
Peeled And Finely Minced 1 parsnip, diced 2 stalks of celery, diced 2
garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice
Ingredients 1/2 lb (8 oz) fingerling potatoes 3/4 lb (12 oz) Brussels sprouts 3 cloves
garlic,
peeled 1 medium
shallot 5 juniper berries 2 tablespoon butter 1 tablespoon mustard juice of 1/2 a lemon 1/2 teaspoon caraway seeds 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper zest of 1/2 lemon plus more salt
and pepper to taste
olive oil 1
shallot,
peeled and chopped 2 cloves
garlic,
peeled and minced 1 package tempeh, cubed 1 green pepper, diced 1 cup mushrooms, sliced 1 cup
peeled and diced winter squash (I used delicata) 1 - 2 cups chopped Swiss chard (or other greens such as spinach or kale) 1/2 -1 cup favorite salsa (homemade or all - natural store - bought variety) *** see note below
Ingredients 4 large, meaty short ribs (about 2 pounds) 2 tablespoons rendered bacon fat or vegetable oil 1 large
shallot or 2 small
shallots, minced 2 carrots, finely diced 2 - 3 cloves
garlic,
peeled and smashed 1/4 cup soy sauce 2 cups red wine 2 cups beef broth 2 bay leaves 2 2 - inch sprigs rosemary 4 2 - inch sprigs thyme salt
and pepper to taste chives for garnish
I doubled the
garlic, butter, lemon
peel,
and S&P, cut back a little on the lemon juice
and added some dry white wine, a large chopped
shallot and a pinch of red pepper flakes.
2 tbs olive oil 1 large
shallot,
peeled and minced 1
garlic clove,
peeled and minced 1 lb (450 g) carrots,
peeled and diced 2 Gala apples,
peeled, cored
and diced 3 sprigs thyme leaves 3/4 tsp salt 1/2 tsp ground cumin 1/2 tsp ground coriander 1/8 to 1/4 tsp piment d'Espelette 2 3/4 cups chicken stock 1/2 cup unsweetened coconut milk
ground chicken (dark meat preferred - I used thigh) 1 large apple,
peeled and shredded, excess moisture squeezed out (I used a Fuji) 1 clove
garlic, minced 1 small
shallot, minced 1 large egg 1/4 tsp.
4 cloves of
garlic,
peeled 4 small
shallots,
peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta water fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme -
and thyme flowers
INGREDIENTS 1 pint of red cherry tomatoes 1 pint of sungold tomatoes 8 small
shallots,
peeled and sliced in half 4 cloves of
garlic,
peeled and smashed 6 sprigs of fresh thyme 1 teaspoon of kosher salt about 2 cups of extra virgin olive oil METHOD
ingredients: 1/2 cup leeks,
shallots, or onions — diced fine 1/2 cup carrots,
peeled and diced 1/4 cup celery, diced 2 gloves
garlic, minced 1/2 cup fresh stringbeans, cleaned
and diced 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed
and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash of red wine vinegar
The Peanut Sauce: 1/2 cup red chilli paste (or red chillis pureed with water) 1/4 cup peanut oil 5 cloves
garlic,
peeled and minced 3
shallots,
peeled and minced 3 pieces lemon grass, minced 3 large pieces ginger,
peeled and minced 2 tablespoons poppy seeds 4 tablespoons minced cashews 1/4 cup minced peanuts 1 teaspoon tamarind paste (optional) 2 teaspoons sugar Diced cucumbers
and onions for garnish
Falafels 1 cup / 150 g green peas, fresh or frozen (thawed) 1 cup / 150 g cooked chickpeas 2 small
shallots,
peeled and coarsely chopped 1 - 2 cloves
garlic,
peeled 2 tbsp buckwheat flour or potato starch 2 tbsp pumpkin seeds 1/2 tsp baking powder 3 stalks fresh mint, leaves picked 3 stalks parsley, stems discarded 1 tbsp lemon juice 1 tsp ground cumin 1 tsp flaky sea salt 1 - 2 tbsp olive oil
1/2 cup tamarind pulp 3/4 cup water 4 green chiles such as jalapeños, seeds
and stems removed, sliced into rings 1 cup chopped
shallots 5 cloves
garlic, minced 2 tablespoons finely chopped fresh ginger 3 tablespoons vegetable oil 1 teaspoon ground cayenne 1 3 - pound chicken, skinned, boned,
and cut into 1 - inch cubes 1 1/2 cups coconut milk, see recipe, here 4 green New Mexican chiles, roasted
and peeled, stems
and seeds removed, chopped
In addition to its main line of
peeled and whole bulb
garlic, the Bakersfield, Calif. - based Garlic Company sells whole and peeled shallots, whole and peeled cipollinis, elephant garlic and fresh g
garlic, the Bakersfield, Calif. - based
Garlic Company sells whole and peeled shallots, whole and peeled cipollinis, elephant garlic and fresh g
Garlic Company sells whole
and peeled shallots, whole
and peeled cipollinis, elephant
garlic and fresh g
garlic and fresh ginger.
2 jalapeño chiles, seeds
and stems removed, coarsely chopped 1 tablespoon sambal (Thai red chile sauce, available in Asian markets) 4
shallots,
peeled and roughly chopped 4 cloves
garlic 1/4 cup honey 2 cups soy sauce 1 cup rice vinegar Salt to taste Freshly ground black pepper to taste 2 New York Wagyu strip steaks (10 ounces each)
4 teaspoons ground coriander 2 teaspoons ground cumin 1 teaspoon ground turmeric 5 - inch piece ginger,
peeled and chopped 3
garlic cloves,
peeled 20
shallots,
peeled 1 cup water 6 tablespoons vegetable oil 6 cups coconut milk 3 cups rice, washed
and drained 4 pieces lemon grass Salt to taste Fried spring (green) onion rings for garnish
10 dried red chillis, such as Piquins, stems
and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger,
peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves
garlic 1 tablespoon shrimp paste 10
shallots,
peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1
and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves
garlic (
peeled, minced) 1/2 pound
shallots (
peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (
peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste)
-- 500 g pork, finely minced — 1
shallot,
peeled and finely chopped — 2 cloves of
garlic,
peeled and finely chopped — 1/4 teaspoon ground ginger — 2 tablespoons cornflour — 1 teaspoon sherry — 1 teaspoon salt — 1/4 teaspoon white pepper — oil for deep frying
* 3 cups fresh or frozen corn kernels * 2 tablespoons grated fresh ginger (I use a micoplane zester) * 1 teaspoons galangal powder (also called laos in some countries) * 2 cloves
garlic, finely chopped * 5
shallots, finely chopped * 2 hot red chilis, seeded
and finely chopped * 2 eggs * 3 tablespoons rice flour * 1/2 cup small shrimp,
peeled, deveined
and chopped coarse * salt
and pepper * oil for shallow frying
Ingredients: 4 skirt steaks, trimmed 2 small
shallots,
peeled and chopped 3 cloves
garlic, finely minced 3/4 cup.
2 Cups White Beans — Washed 1 Cup
Shallots —
Peeled and Sliced 4 Carrots —
Peeled and Sliced 1/2 Cup frozen Spinach (or more) 4 Cups Chicken Stock 1 not - beef Stock Cubes — Or regular if you eat meat Knob of Butter 1 Bay Leaf 1 Tsp Fresh or Dried Thyme 4
Garlic Cloves —
Peeled Freshly Ground Sea Salt
and Black Pepper
16 oz Cremini (baby portobello) mushrooms, sliced 1 small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5
garlic cloves,
peeled and minced 2
shallots,
peeled and minced 2 cups (8 ounces) shredded cheese, plus
and extra handful for the topping (I chose Trader Joe's Shredded Swiss
and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme,
and garlic powder for the topping
1 cup of black rice 1 small butternut, acorn (or any type of squash),
peeled, seeds removed,
and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger,
peeled 1 small
shallot 1
garlic clove,
peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil
1/2 lb
peeled and deveined shrimp 2 1/2 cup stock 1/2 cup white wine 3/4 cups Arborio rice 1 large
shallot, sliced 1 leeks, sliced 1 - 2
garlic cloves, finely chopped 1 tbsp chives, finely chopped 1/2 cup peas 1 tbsp lemon zest 1/2 tsp salt 1/4 tsp red pepper flakes Parmesan (optional)
1 zucchini squash, shaved thinly lengthwise with a vegetable
peeler 1 yellow summer squash, shaved thinly lengthwise with a vegetable
peeler Sea salt
and pepper to taste 1/2 Tbsp extra virgin olive oil 1 cup cherry or grape tomatoes, halved 5 oil - packed sundried tomatoes, drained
and thinly sliced 1/2
shallot, finely chopped 1 clove
garlic, finely chopped 1 Tbsp finely chopped basil 1 tsp finely chopped oregano
Remove the stem from the chilis,
peel the ginger, onion /
shallot,
garlic and lemongrass.
Place tomatoes,
garlic (with the
peels on),
shallot (with the skin on), onion (
peel and cut in half)
and whole jalapeños on a cookie sheet.
When finished, let the vegetables cool down then
peel the
garlic skins
and shallot skin off.
1 roll of puff pastry (the one sold in the UK supermarkets is vegan) 250 of Chestnut Mushrooms — cut into thick slices 8
shallots —
peeled and cut in half 1
garlic cloves — crushed 1 Just a Splash Marsala pouch A bunch of fresh thyme An handful of walnuts — roughly chopped Few rockets leaves to sprinkle on top Olive oil for roasting
and frying
ingredients POACHED SALMON: 5 cups water 1 lemon (cut into 1 / 4 - inch thick rounds) 2
shallots (
peeled, halved lengthwise) 1 stalk celery (cut into 1 - inch pieces) 2 carrots (
peeled, cut into 1 - inch pieces) 1 bay leaf 2 tablespoons Kosher salt (plus more to taste) 2 (4 - ounce) skinless salmon fillets FARFALLE WITH CREAM SAUCE: 3 egg yolks 2
and 1/4 cups heavy cream (divided) 1 pound farfalle 3 tablespoons unsalted butter 1
shallot (
peeled, minced) 1 clove
garlic (
peeled, minced) 1/4 cup vodka 1 recipe poached salmon 1/2 cup frozen peas (thawed, drained) 1 tablespoon lemon zest fresh parsley (finely chopped, to garnish) tarragon (finely chopped, to garnish) Kosher salt
and freshly ground pepper
3 pounds potatoes,
peeled and cut into large chunks sea salt 4 tablespoons extra virgin olive oil 4 cloves
garlic, minced 1 bunch kale, large stems stripped
and discarded, leaves chopped 1/2 + cup warm milk or cream freshly ground black pepper 5 scallions, white
and tender green parts, chopped 1/4 cup freshly grated Parmesan, for garnish (opt) fried
shallots, for garnish (optional)
4 medium - sized sweet potatoes,
peeled and cut into 1 - 2 ″ chunks 3
shallots,
peeled and chopped 4
garlic cloves,
peeled and minced 1 tbsp freshly grated ginger root 2 tsp curry powder 3 - 4 cups chicken stock 1 tbsp extra-virgin olive oil (or virgin coconut oil) 1 can coconut milk
ingredients CHICKEN: 2 tablespoons olive oil 3 pounds chicken wings SALSA VERDE: 1 bunch parsley 1
shallot (
peeled, roughly chopped) 2 tablespoon salt - packed capers (rinsed) 1/2 teaspoon Aleppo pepper 2 salt - packed anchovies (rinsed, filleted) 1 clove
garlic (
peeled) 1 jalapeno (stemmed, seeded) 1 lemon (juiced) 1/2 cup olive oil Kosher salt
and freshly ground black pepper GREEK YOGURT SAUCE (OPTIONAL): 1 cup full - fat Greek yogurt 3 cloves
garlic (
peeled, grated) 2 lemons (zested, juiced) 3 - 4 tablespoons olive oil Kosher salt
and freshly ground black pepper (to taste)
fresh morel mushrooms 2 tbsps unsalted butter 1/4 cup
shallots, minced 1/4 cup brandy 1 tbsp vegetable oil 3 cloves
garlic,
peeled and coarsely chopped 6 oz.
soup: 2 tablespoons unsalted butter or olive oil 1
shallot, chopped 1 medium onion, chopped 1 large potato,
peeled and cut into 1 / 4 - inch cubes (1 1/2 cups) 2 cloves
garlic, finely chopped 3 1/2 cups light, good - tasting vegetable broth 1 large head of broccoli (12 ounces or 3/4 lb.)
ingredients MUSHROOM STOCK: 1 carrot (
peeled, cut into 2 - inch pieces) 1 yellow onion (
peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems
and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves
garlic cloves (
peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt
and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED
SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4
shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)
6 tablespoons olive oil, divided 1 leek, white
and pale - green parts only, finely chopped 1/2 small white onion, finely chopped 1 celery stalk, thinly slices 4 cups low sodium vegetable or chicken broth 2 small carrots,
peeled and thinly sliced lengthwise with a mandolin 1 cup shelled peas, fresh or frozen Kosher salt
and black pepper 1/2 cup fregola, cavatelli, ditalini or other small pasta 1-1/2 cups flat - leaf parsley leaves 1/2
shallot, minced 1
garlic clove, minced Shaved Parmesan for serving
Parsley, cilantro,
and chives are stirred into
shallots and garlic; while chopped whole lemons (including the
peel) adds pops of brightness
and a pleasantly - bitter edge.
ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head
garlic (
peeled, roasted) BURGERS: 3
and 3/4 cup red kidney beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon
garlic (
peeled, minced) 1
shallot (
peeled, finely diced) 1 cup green bell pepper (stemmed, seeded, finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4 slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more if needed) 4 whole wheat burger buns 1 head green lettuce (leaves picked) 1 red onion (
peeled, thinly shaved) 1 avocado (
peeled, pitted, thinly sliced)
Ingredients Olive or vegetable oil (I usually use grapeseed) 1/4 cup fresh lemon juice1 clove
garlic,
peeled1 / 2 small
shallot,
peeled and roughly chopped1 green onion, roughly chopped1 cup fresh basil leaves1 / 2 lb beans, green or yellow wax or a combination, trimmed2 nectarines, cut into 2 - inch thick slices Directions.
FRIED MEATBALLS STUFFED WITH MOZZARELLA 1/3 cup olive oil 1 clove
garlic (
peeled, minced) 1
shallot (
peeled, minced) 1 1/2 cups day - old wheat bread (diced, pullman loaf) 1/4 cup whole milk 1 1/2 pounds ground beef (80/20) 3/4 cup whole milk ricotta 1/4 cup fresh basil leaves (chopped) 1/4 cup parsley (chopped) 1/4 cup Parmigiano - Reggiano (grated, plus additional to garnish) 1 egg 3/4 pound fresh mozzarella (cut into slightly smaller 1 / 2 - inch cubes) Kosher salt
and freshly ground black pepper (to taste)
2 cucumbers,
peeled and seeded 1 medium carrot,
peeled 4
shallots,
peeled (about eight tablespoons) 2 cloves
garlic,
peeled (about two teaspoons) 2 green
and red chiles, seeded
and thinly sliced 1 (one - inch) piece ginger,
peeled and thinly sliced (about one tablespoon) 1 tablespoon mustard seeds, crushed 1/2 teaspoon turmeric 1 tablespoon granulated sugar 1 tablespoon white vinegar 2 tablespoons peanut oil 1/4 cup sliced radish 2 tablespoons toasted sesame seeds