Add the baby kale to a large bowl along with the sliced radish and as much
of the sliced shallot as you'd like.
of some sliced shallots and those gorgeous turnip tops, until they barely succumbed to the heat.
Not exact matches
1/3 cup
sliced lemongrass, including the bulb 4 cloves garlic 1 teaspoon dried ground galangal 1 teaspoon ground turmeric 1 jalapeño chile, stem and seeds removed 3
shallots 3 1/2 cups coconut milk, recipe here 3 lime or lemon leaves Pinch
of salt or shrimp paste
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.
2) Meanwhile,
slice 1 1/2
of the
shallots.
After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté
shallot in butter for just a few seconds / Add 2 C
of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half
of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest
of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty
of liquid present / Optional: stir in 2 T
of butter / Garnish with fresh herbs like cilantro, dill or parsley, a
slice of lemon.
Cider also flavors the gravy, adding a hint
of fruit, which is balanced by caramelized
shallots and fragrant thyme - a marvelous sauce to spoon over
sliced turkey and mashed potatoes.
You've got a bed
of lightly dressed chopped heirloom tomatoes topped with
sliced creamy burrata cheese and garnished with quick - pickled
shallots.
There I found a
shallot, some garlic, a green pepper I picked a few days ago before the first frost, some
sliced mushrooms, a package
of tempeh, and some salsa.
2 Medium Octopus, I used previously frozen from... * 3/4 cup Cherry tomatoes cut in halves 3/4 cup Sun Gold tomatoes cut in halves 1/2 English Cucumber, small diced 2
Shallots thinly
sliced 1/4 cup chopped cilantro 1 - 2 Sprigs
of Mint just the leaves torned.
1
shallot, minced 3 stalks
of celery, thinly
sliced 1 small head
of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a handful
of baby bok choy, thinly
sliced 1 cup
of frozen peas 1 14 oz can
of full fat coconut milk 1/2 14 oz can
of diced tomatoes 1 tsp each
of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp
of rice flour
Spread some coconut brown rice across a sheet
of nori, top with some cooked beans, add
sliced avocado, some
of the chile relish, and some crispy fried
shallots, or toasted almonds (something crunchy).
Top with 2 mint leaves, 2 thai basil leaves, carrot matchsticks, cucumber
slices, 2 - 3
slices of thai bird chiles, crispy fried
shallots, and a small drizzle
of nuoc cham sauce.
• 8
slices toasted Ezekiel bread (if you want increase slight sweetness
of stuffing, try Ezekiel raisin bread) • 2 cups low sodium chicken broth • 2/3
shallot (chopped) • 1 tbsp minced garlic • 2 celery stalks (chopped) • 1 (red) bell pepper (chopped) • fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin, sea salt and pepper to taste
Marinade: 1/4 cup chopped
shallot 1 clove garlic 1 teaspoon agave syrup A few dashes fresh black pepper 1 tablespoon soy sauce 1 tablespoon peanut oil (or canola oil) 2 tablespoons
sliced lemon grass Juice
of one lime
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.
Ingredients - 2 tablespoons unsalted butter -8 oz
of thick cut bacon cut into bite size pieces - 8 oz
of sliced mushrooms - 2
shallots, thinly
sliced - Fresh thyme - 8 large eggs, at room temperature - 1/2 cup (120 ml) half & half - 2 teaspoons
of salt - pinch
of ground nutmeg - 1/2 cup (120 ml) Gruyère, finely grated - prepared pie crust (or make this homemade recipe by All Recipes)
Top toasted baguette
slices with a
slice of cheese, a small spoonful
of caramelized
shallot, a few pieces
of bacon, and drizzle very lightly with honey.
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
14 ounces new potatoes 4 eggs 6 green onions, white and light green parts only, thinly
sliced 3 - 4 tablespoons finely - chopped
shallot 12 cornichons, finely chopped 3/4 cup sour cream 1 heaping tablespoon mayonnaise 2 tablespoons grainy mustard 4 sprigs dill, finely chopped, plus one more for garnish Juice
of one medium - sized lemon Pinch
of ground allspice 1 tablespoon chives, finely chopped
1/4 cup water 1/2 teaspoon salt 1 cup granulated sugar 1/4 cup thinly
sliced shallot 1 large cucumber, peeled, seeded and
sliced 1 Thai chile, seeded and finely chopped Sprigs
of cilantro for garnish
Ingredients: 2 large carrots 1 large stem
of broccoli 1/2 lb pancetta or bacon thinly
sliced into batons, or duck confit shredded 1
shallot, thinly
sliced 2 egg yolks 1/2 cup freshly grated Parmesan, plus more for serving 1tsp to 1Tbl (depending on taste) NW Elixirs 4 Bangkok Hott Instructions: Julienne carrots and broccoli stems, keeping in separate piles.
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
3 prosciutto
slices 6
shallots (or 2 onions) 2 oz (55 g)
of blue cheese 2 tablespoons
of raspberry vinegar (or red wine)(Click here to buy online) 1 1/2 tablespoons
of butter 1 tablespoon
of granulated sugar Salt and pepper
extra firm tofu, cut into 1 ″ long columns 1 14 oz can coconut milk 2 cups vegetable broth 2 tsp turmeric 2 tbsp soy sauce 1 tbsp sugar Juice
of 1 lime 2
shallots,
sliced into rings 1/3 cup chopped fresh cilantro
head red cabbage shredded 1 - 2 carrots shredded, wrapped in towel and squeezed dry thinly
sliced (use a mandoline)
shallot to taste — usually 1 or 2 Vinaigrette: 2 to 3 proportion
of red wine vinegar to mild olive oil; Dijon mustard, lots
of Tabasco sauce, pinch sugar, S & P to taste
For the beans: 1 tablespoon extra virgin olive oil 1/3 cup thinly
sliced shallots 4 cloves garlic, minced Several dashes fresh black pepper 1/2 teaspoon salt 1/2 pound
of asparagus,
sliced on a bias (3/4 inch pieces or so) 1 large nectarine, chopped into 1/4 inch pieces (leave the skin on) 1 1/2 cups great northern beans, rinsed and drained (a 16 oz can)
2 cups Cubed Ciabatta Bread, 1/2 inch cubes 1 cup Arugula, packed 6 Eggs, beaten together Salt and Pepper, to taste 1 large Tomato,
sliced (I
sliced 2 Roma tomatoes) Handful
of Basil Leaves,
sliced thin 1 cup Feta Cheese, crumbled 2 tablespoons Olive Oil 3 medium
Shallots,
sliced thin (I thinly
sliced a leftover red onion)
If you have a gas stove, turn on the flame and use a pair
of metal tongs (or a metal cooling rack / grate, if it's stove - friendly) to char the onions,
shallots, garlic and ginger
slices until blackened.
1 ounce dried porcini mushrooms 3 cups boiling water 2 tablespoons extra virgin olive oil 3 medium
shallots, chopped 3 cloves garlic, minced 10 ounces button or cremini mushrooms,
sliced 14 ounces oyster or hen
of the woods mushrooms, trimmed and torn into pieces 1/2 teaspoon salt 1 1/2 tablespoons all purpose flour 2/3 cup dry white wine 1 cup frozen peas (optional) 2 tablespoons chopped flat - leaf parsley 1/2 teaspoon fresh lemon zest Freshly ground pepper 1 pound whole wheat penne rigate
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.
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
Separate rings
of 1
shallot slice; scatter over foil.
After grilling them to get the insides really tender, he served the eggplant with a little yogurt spiked with salt and lemon zest, as well as a simple salad
of sliced cucumbers, cherry tomatoes,
shallots and sesame seeds dressed in nothing more than red wine vinegar and salt.
Place on
slice of baby Swiss on top then sprinkle with some
shallots and mushrooms, top with a burger, more
shallots and mushrooms, another
slice of cheese, and finally a
slice of bread cheese side up.
Arrange the cheddar, apples, arugula and
shallots on two
of the bread
slices and top with the remaining bread.
3 tablespoons
of olive oil 3 turnips, diced 2
shallots,
sliced 1 clove
of garlic, roughly chopped 1/4 teaspoon
of salt pepper 3/4 cup
of water 1 egg, lightly beaten 1 1/4 cups
of oat flour 1 teaspoon
of baking powder 1/3 cup
of chives or green onions, diced
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.
* 3/4 pound fresh asparagus * 1 Tablespoon vegetable oil * 1/2 cup finely chopped
shallots (about 2
shallots the size
of golf balls) * 2 cloves garlic, minced * 1/2 teaspoon salt * 1/4 teaspoon pepper * 4 cups vegetable or chicken stock * 1 teaspoon cornstarch * 2 Tablespoons water * 2 teaspoons fish sauce * 1 egg, well beaten * 8 ounces cooked crab meat * several green onions, thinly
sliced
* 2 Tablespoons vegetable oil * 4 cloves garlic, minced * 1 - inch piece peeled fresh ginger, grated (peeled, frozen ginger is easy to grate) * 2 - 3 small
shallots, minced (about 3/4 cup) * 1 - 3 Thai chiles (depending on your heat tolerance / preference), thinly
sliced * 3 Tablespoons fish sauce * 2 Tablespoons palm sugar or brown sugar * 1 Tablespoon sugar * 1/2 teaspoon black pepper * 1/4 cup water * approx 1 pound thick fish filet
of your choice * 6 - 8 green onions,
sliced on the diagonal into approx 1 / 2 - inch lengths
Ingredients 1/2 pound boneless, skinless chicken thighs 1 carrot, cut into chunks 1 small onion, halved 3 medium celery stalks, 1 cut into rough chunks, the other 2 halved lengthwise and thinly
sliced 1 1/2 teaspoons salt 1 sprig parsley (optional) 2 tablespoons chopped toasted pecans * 2 tablespoons raisins, chopped 1
shallot, finely diced 1/2 cup mayonnaise 2 tablespoons Madras curry powder 1 tablespoon honey freshly ground pepper 3 8 - inch flour tortillas or wraps
of your choice 1/2 bunch arugula, rinsed well, trimmed, and dried
1/2 onion 4 sprigs
of thyme 1 small bay leaf 1 cup dry small green lentils 1 small bay leaf Salt and pepper 1 pound yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large
shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I use less) 1 tablespoon smooth Dijon mustard 1/4 cup
of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly
sliced 1/2 cup chopped flat leaf parsley
* 1/4 cup extra-virgin olive oil * 4 anchovies, minced * 1 garlic clove, minced * 1 teaspoon finely grated lemon zest * 1 medium
shallot, thinly
sliced (if you use the small, Asian
shallots, you'll need 2 - 3) * 2 tablespoons red wine vinegar * 2 large eggs * 2 pounds assorted heirloom tomatoes, preferably in a variety
of colors (large tomatoes
sliced, small ones halved) * salt * pepper * 2 Tablespoons chopped flat - leaf parsley
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
1 cup
of butternut squash roasted 1 can
of organic black beans rinsed and drained 1 cup
of farro cooked 1/2 lime juiced 1 clove
of garlic crushed 1
shallot finely chopped 2 teaspoons
of chili powder 1 tablespoon
of braggs amino acid whole grain burger bun
sliced avocado In a large bowl combine squash and black beans.
* Crispy Fried
Shallots: Peel and slice shallots paper thin, a small pile
Shallots: Peel and
slice shallots paper thin, a small pile
shallots paper thin, a small pile
of them.
1 medium eggplant 1 head
of garlic 6 oz mushrooms,
sliced 2 Tbsp olive oil 2
shallots, chopped 1 cup Arborio rice 5 - 6 cups vegetable stock 1/2 cup white wine 2 Tbsp nutritional yeast
1 medium head
of radicchio, romaine, or structured lettuce, trimmed and torn 3 cups
of brown rice, room temperature or slightly warmed 1/2 cup peanuts 2 oranges (or blood oranges), peeled and segmented 1/2 cup crispy, fried
shallots * 1 - 2 big handfuls
of chopped herbs (basil, cilantro, or combination) 4 scallions, thinly
sliced
1 teaspoon vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed
of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button mushrooms, thinly
sliced 2 large
shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed,
sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)
Kabocha Squash and Fennel Soup 1/2 medium kabocha squash 1 medium fennel bulb 2 T olive oil 2 t fennel seeds 3 T butter 1 cup
sliced onions (I used a couple
of shallots too) 1 T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn't have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove the seeds.