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
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
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
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.
Pour the milk
into a pan with the
garlic,
shallots and bay.
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
Simply mince the
shallot,
garlic and the garbanzo beans by hand as finely as possible,
and press them
into a paste with the flat of a chef's knife.
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
Combine the jalapenos, sambal,
shallots,
garlic and honey in a food processor
and blend
into a smooth paste.
To prepare the duxelles (mushroom mixture), place the mushrooms,
shallots,
garlic and herbs
into a food processor,
and pulse until they are minced but not puréed.
After an hour the smell of the chiles,
garlic,
and shallots started creeping out of the oven
and into my office.
Drizzle the oil
into the other side of the pan
and saute the
shallots and garlic, along with a pinch of salt, for about 3 minutes.
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)
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
Optional: Blend soup using an immersion blender or regular blender to get rid of any chunks of
garlic and shallots then pour mixture back
into pot
Ingredients: 1 whole chicken — skinned
and cut
into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3
garlic cloves 3
shallots 1 cup of chopped onions 1 - 2 Tbsp avocado oil or any high heat cooking oil of your choice
Ingredients: 1 whole chicken — skinned
and cut
into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3
garlic cloves 3
shallots 1 cup of chopped onions... Read more →
* 3 Tablespoons vegetable oil * 1/3 cup minced
shallots * 1 Serrano pepper, sliced
into thin rounds * 2 teaspoons ground coriander * 1 teaspoon ground cumin * 1/2 teaspoon fenugreek seeds * 1 teaspoon ground cinnamon * 1 teaspoon cayenne pepper * pinch ground cloves * 1/2 teaspoon ground cardamom * 3 cloves
garlic, minced * 2 teaspoons grated fresh ginger * 1 stalk lemongrass, woody ends removed,
and bruised * 1/2 teaspoon salt * 1 teaspoon paprika * 1 cup water * 1 pound shrimp * 1 cup coconut milk * cilantro leaves, for garnish (optional)
1 tablespoon canola oil 1
shallot, finely chopped 1/4 white onion, chopped 2 tablespoons butter 2 teaspoons lemon juice 1 tablespoon ginger -
garlic paste 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground cumin 1 bay leaf 1/4 cup plain yogurt 1 cup half -
and - half 1 cup tomato puree 1/4 teaspoon cayenne pepper, to taste 1 pinch salt 1 pinch black pepper 1 tablespoon canola oil 1 lb boneless skinless chicken thighs, cut
into bite size pieces 1 teaspoon garam masala 1 pinch cayenne pepper 1 tablespoon cornstarch 1/4 cup water
The recipe entails cooking down zucchini with olive oil,
garlic and shallots into a soft, spreadable consistency.
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
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)
(although no sunflower seeds, so I left them out,
and no
shallots so I minced the teeniest clove of
garlic and whisked it
into the dressing)
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
3 tablespoons non-dairy butter (e.g., Earth Balance) 3 tablespoons organic, unbleached, all - purpose flour 1 cup of crimini mushrooms, diced 2 cloves
garlic, finely chopped 1⁄2 teaspoon sea salt 1⁄2 teaspoon finely ground black pepper 1 teaspoon sugar 1 tablespoon fresh lemon juice 2 cups unsweetened almond or soymilk 3 cups green beans, trimmed
and cut
into 1 - inch pieces 2
shallots, finely sliced 2 tablespoons neutral - tasting oil (for sautéeing
shallots)
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.)
Wild mushroom
garlic,
shallots and onions folded
into creamy white Cheddar mac creates a hearty yet elegant dish garnished with scallions
and a light drizzle of truffle oil.
,
and it's chock full of savory deliciousness — sautéed pancetta, braised beef,
shallots,
garlic and carrots sautéed
into a roux with some flour, flambeed brandy (my secret ingredient!)
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)
Add another tablespoon of the White Truffle Butter
into the same saute pan, add the mushrooms
and shallots, sprinkle with
garlic powder (or add fresh
garlic in the last 2 minutes of cooking)
and cook for about 5 - 7 minutes until soft
and cooked through.
To make the dressing, place diced
shallot,
garlic, lemon juice
and zest, mustard, 1/4 teaspoon salt
and 1/2 teaspoon pepper
into a blender.
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.
Pour the olive oil
into a sauce pot
and add 1 tablespoon of harissa salt,
shallots and garlic.
I think it's likely that the
shallot and garlic weren't caramelized well
into the sauce, but I don't know for sure.
2 cloves of
garlic, minced 3 small
shallots, thinly sliced 4 cups of mushrooms (I used cremini, baby bella, shiitake, oyster, enoki
and beech), roughly chopped 4 stalks of celery, thinly sliced 1 head of broccoli, cut
into bite - sized pieces 1.5 cups of peas 2 cups of vegan chicken (I used beyond meat strips), roughly chopped 1.5 cups of mushroom soup (I used Imagine Creamy Portobello Mushroom Soup) 4 tbsp of nutritional yeast 1 tsp of salt 1/4 cup of breadcrumbs vegan mozz to top (optional)
4 slices bacon 2
shallots, chopped 1 clove
garlic, minced 2 white potatoes, skin left on, cubed, about 4 cups 1 small cauliflower, cut
into florets, about 2 cups 1 tablespoon flour 3 cups vegetable stock 2 tablespoons fat free plain greek yogurt salt
and pepper, to taste 8 scallions, chopped 2 ounces extra sharp cheddar cheese, shredded
Stir 1 tbsp of oil,
shallot,
and garlic into the caramel
and cook until fragrant, about 30 seconds.
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.
To make the dressing: put the
shallot,
garlic,
and a pinch of salt in a mini food processor
and process to turn
into a paste.
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 broth, coconut milk, curry paste, salt, basil, mint, cilantro,
garlic,
and shallots into a high speed blender, in that order.
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)
250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7
shallots, finely chopped 4
garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded
and finely chopped 1 - 2 red chillies, deseeded
and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked
and chopped
into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt
and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved
into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges