Posts Tagged ‘shallot’

by Sarah Steimer

Can't find baby artichokes? Use canned artichoke hearts. Baby artichokes are pretty earthy, and I think Bill actually would have preferred the canned hearts instead (but he still liked this dish well enough).

Can’t find baby artichokes? Use canned artichoke hearts. Baby artichokes are pretty earthy, and I think Bill actually would have preferred the canned hearts instead (but he still liked this dish well enough).


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by Sarah Steimer


This was so simple to whip up, and so satisfying to eat. Potatoes can be a pretty heavy and starchy dish, so pairing them with a light vinaigrette and greens is a nice way to balance it out.


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by Sarah Steimer

Frisée, also known as curly endive, is quite bitter and often paired with other greens to cut that bitterness. The warmth and richness of both the bacon and the vinaigrette really help cut the bitterness as well. You could, of course, use other greens. The original recipe calls for escarole.

  • 1 head of frisée, washed and torn into large bite-size pieces
  • 2 bacon slices (I used thick-cut bacon)
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1/2 cup finely chopped shallots
  • salt and pepper
  • 2 hard-boiled eggs, chopped (need a how-to?)
  • 1/4 cup or less soft fresh goat cheese, coarsely crumbled

Cook the bacon until crispy and let drain on a paper towel before chopping. Do not get rid of the fat drippings in the pan.

In a small bowl, slowly add the vinegar to the oil while whisking quickly so the two emulsify properly.

Warm the pan drippings back up and add the shallots to the pan. Cook until the shallots are soft. Add the oil and vinegar mixture and warm for about 1 minute. Season lightly with salt and pepper.

Drizzle the warm dressing mixture over the greens and sprinkle with the bacon, eggs and cheese. Serve immediately.

Makes 6 servings as a side or 2-3 servings as a main dish.

Recipe adapted from: Bon Appetit

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by Sarah Steimer

This is a good make-ahead salad. Just cook the rice in advance and get everything cut up so all you have to do before the actual meal is toss it all together. The nuts in this recipe really are optional, in my opinion, because the basmati rice already has a nice, nutty flavor.

  • 1 small shallot
  • 2 tablespoons flat-leaf parsley
  • 2 tablespoons red wine vinegar
  • 2 teaspoons fresh thyme leaves
  • 1/4 cup extra-virgin olive oil
  • salt and pepper, to taste
  • 2 cups cooked basmati rice, cooled
  • 2 cups bite-size pieces assorted vegetables (I used radishes, edamame and summer squash)
  • 3/4 cup torn mixed leafy greens (I used spinach)
  • 1/4 cup chopped red, yellow or white onion or scallions
  • 2 tablespoons toasted walnuts or pine nuts (optional)

Finely mince the shallot, thyme and parsley and place in a small bowl. Add the vinegar and, while whisking with a fork, slowly pour in the olive oil. Season with salt and pepper, set aside.

In a serving bowl, combine the rice, vegetables and nuts. Drizzle and toss with about half of the dressing, allowing others to add more if they please.

Makes 2-4 servings.

Recipe adapted from: Bon Appetit

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by Sarah Steimer

I served the chicken over a tossed salad of carrots, green onion, cucumber, cilantro and spinach.

For the chicken:

  • 2 stalks lemongrass, peeled and chopped
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon ginger, grated
  • 1 birds eye chili, seeded and chopped OR I used a combination of jalapeños and crushed red pepper
  • 1 tablespoon sugar

    The few things that fit on my little Chicago patio: A table, grill, herbs and beer.

  • 1/2 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon olive oil
  • 1 pound chicken breast, cut into cubes

Place the chicken in a glass or tin pan. Whisk together all other ingredients and pour over the chicken, stirring to coat. Refrigerate for at least one hour.

When ready, skewer the chicken. Grill over medium heat for about 5-8 minutes on each side or until grill marks appear and the chicken is cooked through.

Vietnamese dipping sauce:

  • 1 clove garlic, minced
  • 1 birds eye chili, chopped OR about 1 tablespoon or so crushed red pepper
  • 1/2 cup warm water
  • 1/4 cup fish sauce
  • 1 teaspoon rice vinegar
  • juice from 1 lime
  • 1 tablespoon sugar

I had a few leftover stalks of lemongrass from my Thai lemongrass iced tea and went searching for recipes – this guy won, hands down.

Whisk together all ingredients. Use as a dipping sauce or salad dressing with the chicken.

Recipe adapted from: Closet Cooking

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Lemony potato-fennel salad

by Sarah Steimer

With the tarragon and fennel in this dish, it tasted like a French twist on the classic American potato salad. Which probably means “healthier.”

  • 4-5 potatoes (I used a combination of medium-sized yellow and red potatoes)
  • 1 medium bulb fennel, finely sliced
  • 1 shallot (this means the whole clove), minced
  • juice of 1 1/2 lemons
  • 1 1/2 heaping tablespoons plain yogurt
  • 1 heaping tablespoon mayonnaise
  • 1 handful flat-leaf parsley
  • 1 teaspoon dried tarragon
  • salt and pepper, to taste
  • olive oil

Wash the potatoes and cut into 3/4-inch cubes. You may peel the potatoes if you wish, but I kept the skins on. Boil the potatoes in salted water until soft, about 10-15 minutes. Let cool in the refrigerator.

Whisk together the yogurt, mayonnaise and lemon juice. Set aside.

Place the potatoes, fennel and shallots in a medium bowl and toss with the dressing, parsley and tarragon. Salt and pepper to taste.

Serves 4-6 as a side dish.

Recipe adapted from: Josie Lee


Garlic scape potato salad

Can’t find garlic scapes? That’s a bummer, but you could try substituting green onions or fragrant chives.

by Caitlin Saniga

  • 5 pounds red-skin potatoes, cute into 3/4-inch cubes
  • 1 medium yellow onion, sliced finely
  • 3 stalks celery, sliced finely
  • 1/2 cup chopped garlic scapes
  • 1 cup mayonnaise
  • 1 cub Dijon mustard
  • juice from half a lemon
  • 3 cloves garlic, minced
  • salt and pepper to taste

Bring a large pot of salted water to a boil. Add the potatoes, cook until tender but still firm, about 12 minutes. Strain the potatoes and transfer them to a large serving dish. Add the onion, celery and scapes.

In a medium bowl, combine the mayo, Dijon mustard, lemon juice and garlic. Stir to combine. Add the dressing to the potato mixture, and stir gently but thoroughly to combine. Season with salt and pepper. Serve immediately, or chill in the fridge for up to 2 days.

Makes about 12 servings.

Alfresco Refreshed is our spin on four traditional picnic staples: fruit salad, potato salad, iced tea and hamburgers. You can find all the recipes here.

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