Add a minced
shallot and garlic clove if desired, and sprinkle with salt and pepper.
Add in the butter to melt, then add in the leeks,
shallot and garlic clove.
Add
the shallots and garlic cloves and sauté for 2 -3 minutes, or until fragrant.
Add
the shallots and garlic cloves and sauté for 2 -3 minutes, or until fragrant.
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
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
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.
Sauté some fresh minced
garlic (I used 3
cloves)
and minced
shallots or onion (I used one very large
shallot) in olive oil.
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
2 cups lobster stock (see recipe) 2 cups coarsely chopped cooked lobster meat 4 tablespoons butter 1 onion, chopped 2
cloves garlic, minced 2
shallots, minced 1/2 cup flour 1/4 cup dry sherry 2 tablespoons tomato paste 3 cups half -
and - half 1/4 teaspoon fresh ground white pepper 1 teaspoon salt 1/4 teaspoon paprika 1 dash cayenne pepper 1 cup crème fraîche
Brush
garlic oil (warm 2/3 cup olive oil, 1 minced
shallot, 1 minced
garlic clove,
and 1 sprig fresh thyme in a pot set over medium - low heat for 10 minutes) over baked flatbread
and top with goat cheese, baby kale,
and heirloom baby tomatoes that have been tossed with a teaspoon of the
garlic oil.
Add remaining
clove garlic,
shallots and bell pepper.
Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed
and drained 1 cup drained canned tomatoes, chopped 1 1/4 cups chopped onion 1/2 cup minced
shallot 4
garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar
Place broth, water,
shallot,
garlic, star anise,
cloves, ginger, chile peppers, cinnamon stick, lemongrass
and lime leaves in a slow cooker.
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
3 cups butternut squash, cubed 2 cups green beans, trimmed
and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5
garlic cloves, chopped 1 tablespoon chopped ginger 1 small
shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt
and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
canola, coconut or peanut oil 1 medium
shallot, minced 1/2 large red bell pepper, stemmed, seeded
and chopped 3
cloves garlic, minced 1 tsp.
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
1 Tbsp olive oil 1 small yellow onion 3 - 4
cloves of
garlic 1 - 2
shallots salt
and pepper to taste 1 package of seitan (about 1 lb) 3 - 4 cups broccoli florets
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
1 Steak Salt
and pepper 1 cup lightly packed flat leaf parsley, chopped 3
cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp
shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or ground)
1 slice white bread, crust removed
and cut into 1/4» pieces 2 tbsp milk 1/4 cup finely chopped
shallots (1
shallot) 2
cloves garlic, minced 3 tbsp finely chopped fresh mint 3 tbsp finely chopped cilantro 1 tsp dried oregano 3/4 tsp salt 1/2 tsp freshly ground black pepper 1 1/2 lbs ground lamb
3/4 cup French green lentils 1/2 of a small yellow onion, chopped 1 celery stalk, chopped 1 - 2
cloves garlic, chopped 2 tablespoons Champagne vinegar 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon finely chopped
shallot 1/4 cup olive oil 2 tablespoons walnut oil (optional) 1/4 cup chopped fresh parsley 4 -4-oz salmon fillets Salt
and freshly ground pepper Frisée lettuce for serving
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.
What's in it: 2 Tablespoons olive oil 5
cloves of
garlic, finely chopped 3 or 4 large
shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded
and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme
and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt
and Pepper to taste
chicken liver — grated or minced 3 cups brown rice — washed to remove starch 6 - 7 cups chicken stock (preferably homemade) 4 T olive oil 2 - 3 small — med heads broccoli, chopped (or cauliflower — you can mix it up) 1 small onion, chopped 1
shallot, chopped 4
cloves garlic, chopped 4 T butter (or schmaltz) 4 T olive oil (again) 3 cups whole milk 3 cups gruyere or gouda cheese — shredded salt
and pepper to taste
HS: Hi Barbara, I think I'd start with 3 - 4 medium
cloves of fresh
garlic,
and 3 - 4
shallots or a small onion.
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
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
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)
1 tsp neutral oil (olive oil or refined coconut oil) 1 package of extra firm tofu, drained
and crumbled (no need to press) 3
shallots diced or 1/4 cup of a yellow onion, diced 2 - 3
cloves of
garlic, minced 1 small zucchini, cubed or 1/3 of a medium zucchini 1 small bell pepper or 1/2 of a large, diced 1 cup of black beans, drained
and rinsed 1/2 jalapeno, diced (seeded for less heat if you prefer) 1/2 tsp of turmeric powder 1/3 tsp of smoked paprika 1/4 tsp chili powder 1 tbl of water
-- 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.
In a food processor, blend the
shallots, chiles, ginger,
garlic,
cloves, cardamom, coriander, cumin,
and pepper with 1/4 cup of the coconut milk to form a paste.
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
Duxelles 1 1/2 pounds white button mushrooms (about 7.5 cups sliced mushrooms) 2
shallots, coarsely chopped 4
cloves garlic, coarsely chopped 2 sprigs fresh thyme 2 tablespoons Earth Balance or other margarine 2 tablespoons olive oil Salt
and pepper, to taste