Basa embe, which combines three flavors: salty from salt, pungent
from shallots and garlic, and sour from lime.
We've got a delicate briney - ness coming from the mussels themselves, a savory flavor
from the shallots and garlic used to perfume the sauce, and parsley finishes it all off with that green note.
Not exact matches
1 teaspoon olive oil 1/4 cup finely chopped
shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded
and minced 3 cloves
garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained
and rinsed 1 teaspoon light agave nectar Juice
from about 1/2 a lime
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.
In a small pan, saute the minced
shallots and garlic with olive oil for 2 minutes Remove
from heat
and set aside.
Salmon Primavera
from Phoenix Helix Salmon with Rutabaga Noodles
and Shallot Herb Sauce
from Heartbeet Kitchen Smoked Salmon Salad with Zucchini Noodles
from A Squirrel in the Kitchen Citrus Tuna Pasta Salad
from AYCE to Better Health Cucumber Noodles with Tonnato Sauce
from Beyond the Bite Tuna with Lemon Spinach Pesto Salad
from Real Food & Love Squash Fish Bake
from Be Paleo
and Thrive (omit pepper) Smoked Clam Linguini
from Autoimmune Wellness Crab
and Meyer Lemon Pasta
from Adventures in Partaking Sizzlin Scallops with Citrus Vinaigrette Zoodles
from Conscious Autoimmunity Zucchini Noodles with Scallops
and Bacon
from Meatified (omit pepper)
Garlic Shrimp Zucchini Pasta
from Sweet Potatoes
and Social Change Shrimp Pad Thai Noodle Bowl
from Beyond the Bite Lo Bak (Daikon) Noodle Stir - Fry
from The Real Food Guide (choose coconut aminos)
The sharp spice
from the chili flakes
and the chopped serrano chili added a nice layer of flavor to the SouthEast - Asian blend of
garlic,
shallots,
and ginger simmering in coconut milk.
Squeeze out the roasted
garlic from its skin, throw in a food processor along with
shallots, ginger, chilies
and the rest of the ingredients.
We handcraft this blend
from mild green chile powder, lemongrass,
shallots, salt,
garlic, onion, Lampong peppercorns, galangal root, ginger, makrut lime leaves, red Thai chilies
and citric acid.
I made this simple one - pot winter pasta with a sauce made
from lots of kale,
shallots,
garlic, goat cheese
and penne.
This dish can be completely local using collards
and garlic from Willie Greens,
shallots from Let Us Farm (Tolt's), mushrooms
from Found
and Foraged
and any Washington dry white wine.
Ingredients: 4 tortillas / For the salsa, roughly chop
and blend 8 tomatillos, 2 T
shallot or 2 t
garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels
from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives
and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.
Remove
from the heat
and stir in the
garlic and the
shallots.
Working quickly, use a slotted spoon or strainer to fish the greens,
garlic,
and shallots from the water.
I used a hint of red pepper, a bit of rosemary for depth, some potato for body,
garlic,
shallots -
and aside
from the buttermilk, nothing too far beyond the usual suspects.
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (
from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted
and mashed with a fork 2 tablespoons sesame tahini 1
shallot — minced 3
garlic cloves — minced zest
and juice of 1 lime 1 small red chili — seeded
and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste
Weekdays its mostly frittata (tonight used
shallots, green
garlic, spinach, asparagus
and ricotta), soup (mushroom barley
from 101cookbook, peas fennel soup), chopped salad, baked mediterrenean feta
from here, fried rice with veggies.
Lemongrass - Gewurztraminer Butter Sauce 1/2 bottle Pierre Spar Alsace Gewirztraminer wine 1 chopped
shallot 1 chopped cove
garlic 1/2 stalk lemongrass 1 pound butter Juice
from one lemon Salt
and pepper
Remove pork
from pan
and add 1/3 cup minced
shallots, 2 teaspoons minced
garlic,
and 8 ounces of sliced mushrooms to pan; sauté 3 minutes or until moisture evaporates.
Beef Roast with Mushroom Gravy Sauce (adapted
from Nom Nom Paleo) Ingredients: About 2 lbs grass fed beef rump roast 2 big onions 1 bulb of
garlic 1
shallot 18 oz button mushrooms 2 Tbsp grassfed butter (I used Kerrygold Salted Butter) 1 tsp caraway seeds 1 - 2 tsp celery salt Salt
and pepper to taste
Roast Beef Ingredients: 2.5 lbs beef clod shoulder roast — I trimmed off all the excess fat b / c it wasn't grass - fed type Lots of
garlic 1 white onion 1 jicama — thickly sliced Lots of
shallots 3 whole cloves 4 dry bay leaves 1 cinnamon stick 8 medium size carrots — thickly sliced 2 tsp ghee Seasonings
from Caramelized Chicken mixture Basically: salt, pepper, rosemary, thyme, paprika
and coriander Directions: 1.
Remove the stem
from the chilis, peel the ginger, onion /
shallot,
garlic and lemongrass.
Homemade red sauce gets its familiar flavors
from garlic,
shallot,
and oregano.
A flavorful sauce inspired by Nam Phrik, the classic spicy Thai condiment, this sauce is heavy on
garlic and shallots,
and it features a serious, quick acting heat
from ripe Thai chiles.
To this, add
GARLIC and SHALLOT; sauté until fragrant, stirring as needed (2 - 4 minutes); remove everything
from skillet (leave a layer of oil); set aside.
Blend the almonds into a smooth pulp along with
garlic,
shallot,
and a few other flavorful ingredients (
and plenty of salt);
and strain some of the excess liquid
from the blended mixture
Honey soy glazed carrots [vegan] Salt
and vinegar roasted cauliflower [vegan] Roasted squash wedges with tomato
and goat's cheese crumb Roasted cabbage wedges with lemon
from Kalyn's Kitchen [vegan] Braised baby turnips
and radishes
from Cook Sister Sautéed brussels sprouts with crispy sage crumbs
from Food To Glow Easy cheesy brussels sprout gratin
from Cook Sister Roasted carrots
and mushrooms with thyme
from Kalyn's Kitchen [vegan] Caramelised brussels sprouts with dark cherry sauce
and hazelnuts
from An Edible Mosaic Mediterranean roasted vegetables
from Fab Food 4 All [vegan] Spinach gratin
from Food 52
Garlic roasted green beans with
shallots and almonds
from Kalyn's Kitchen [vegan]
Ingredients For the salad: 2 heads fresh green or red lettuce, washed, dried,
and torn into large bite - sized pieces 1/3 cup pecans, toasted 1/4 cup pine nuts, toasted about 12 plump dried apricots, cut into slivers 1/4 cup raisins 1/3 cup dried cherries 1/4 cup pickled
shallots (
from 1 medium
shallot) For the Cara Cara Vinaigrette: 1
shallot, coarsely chopped 1 large clove
garlic, coarsely chopped 2 teaspoons mustard 1/3 cup freshly squeezed juice
from a Cara Cara Orange 1/3 cup red wine vinegar 1 teaspoon honey 1/2 cup olive oil 1/4 cup canola coil salt
and pepper
Add the
shallots and cook until translucent, then add the
garlic and stir quickly to keep
from burning.
Beet Salad with
Shallot - Thyme Dressing (
from Blackbird Pizzeria in Philadelphia, PA) Cherry Royal (
from Veggie Grill in Hollywood, CA) Granada Chai (
from El Piano in Malaga, Spain) Kimchi Nori Maki Roll (
from Real Food Daily in West Hollywood, CA) Moroccan Tajine (
from SunCafe Organic in Studio City, CA) Nutloaf (
from Wayward Cafe in Seattle, WA) Pasta with Pumpkin Curry Sauce (
from Counter Culture in Austin, TX) Pickled Beets (
from Zen Kitchen in Ottawa, ON) Pistachio - Crusted Eggplant Napoleon (
from Millennium Restaurant in San Francisco, CA) Pumpkin Cheesecake with Bourbon - Brown Sugar Cream (
from True Bistro in Boston, MA) Quinoa Tabbouleh (
from Chaco Canyon in Seattle, WA) Raw Lime Parfait (
from Plant in Asheville, NC) Roasted Spaghetti Squash, Cauliflower,
Garlic and Mashed Potatoes with Porcini Mushroom Gravy (
from Peacefood Cafe in New York, NY) Skillet Cornbread (
from Cornbread Cafe in Eugene, OR) Spicy Cha Cha (
from The Loving Hut in Houston, TX) Swiss Bircher Muesli (
from Luna's Living Kitchen in Charlotte, NC)
The sauces piquante
and chien
from Martinique
and ti - malice
from Haiti all combine
shallots, lime juice,
garlic,
and the hottest chinenses available.
Reduce heat to medium
and cook
shallots, cilantro stems,
and finely chopped
garlic in the same pot, stirring often
and scraping up browned bits
from the bottom, until
shallots are golden, 5 — 7 minutes.
I switched my original use of butter lettuce to spinach
and beet greens for the purposes of this blog post, mostly as I love beet greens
and I hate waste (the larger, more robust leaves
from this bunch were eaten last night, sautéed in olive oil with
shallots,
garlic and a little bit of salt).
I inherited a CSA box packed with greens the other night, inspiring this simple one - pot winter pasta with a sauce made
from a full bunch of kale,
shallots,
garlic,
and goat cheese.
2.5 tbsp freshly squeezed lemon juice (
from 1 lemon) zest of 2 lemons 1 tbsp olive oil 1/2 cup sun - dried tomatoes, soaked for 2 hours
and chopped finely 1 cup cucumber, cut into small cubes 1 small clove
garlic, minced or pressed 1
shallot, minced 5 olives (I used kalamata), pitted
and finely chopped 2 tbsp fresh dill, finely chopped 3 tbsp fresh mint leaves, finely chopped salt
and freshly ground black pepper to taste
Meanwhile, fish out herbs,
shallots,
and garlic from grains; discard.
Savory Fig, Rosemary
and Parmesan Cornmeal Cookies Date
and Bacon Tarts with Mascarpone
and Hazelnuts Grilled Baba Ganoush with Basil
Garlic Oil Smoky Chipotle Shrimp Dip with Shrimp Cucumber Salad Ceviche Recipe with Cod
and Cucumber Brazilian Chicken Fritters, Coxinha de Frango Skillet Mushrooms in Rosemary Gravy Smoked Ham
and Olive Spread Chocolate Cherry Goji Bars
from Superfood Snacks Almond Coconut Spread Cinnamon Cardamom Hazelnut Milk Baby Yellow Potatoes with Smoky Sauce, Pickled
Shallots and Bacon Spiced Honey Nut
and Seed Snack Mix
I used a hint of red pepper, a bit of rosemary for depth, some potato for body,
garlic,
shallots -
and aside
from the buttermilk, nothing too far beyond the usual suspects.
Garlic is
from the Allium family
and is related to the onion,
shallot, leek,
and chive.
By giving the greens,
garlic,
and shallots a speedy dip in the hot tub, the fibrous leaves become more supple
and some of the bite
from the
garlic and shallots is removed.
Remove the pan
from the heat
and place the chiles in the bowl with the shrimp,
shallots and garlic.
It's packed full of flavor
from a generous handfuls of fresh herbs,
garlic, ginger,
shallots,
and the most delicious sauce made out of coconut aminos, fish sauce,
and lime juice.
Fingerling Potato Salad with Green Chili - Cilantro Salsa 4 lb fingerling potatoes or other small boiling potatoes 4 tablespoons cider vinegar 3 fresh jalapeño chiles, seeds
and ribs removed
from 2 of them 2 cups fresh cilantro sprigs, coarsely chopped 1 1/2
shallots, coarsely chopped 1
garlic clove, coarsely chopped 1/4 cup extra-virgin olive oil