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Posts Tagged ‘shallots’

by Sarah Steimer

I've had a few friends day they're not big fans of mayonnaise (hey, I'll freely admit I like a good mayo), so I've been keeping an eye out for a good mayo-free egg salad.

I’ve had a few friends say they’re not big fans of mayonnaise (hey, I’ll freely admit I like a good mayo), so I’ve been keeping an eye out for a good mayo-free egg salad. Nailed it on my first try!


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by Sarah Steimer

Is black rice the sexiest rice or what? I'm a big fan of avocados and asparagus, plus the added zing of the lemon and serano peppers added another great dimension to the green veggies.

Is black rice the sexiest rice or what? I’m a big fan of avocados and asparagus, plus the added zing of the lemon and serrano peppers added another great dimension to the green veggies. Let’s be honest, Caitlin and I are nailing this guide.

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by Caitlin Saniga

Red rice salad with cucumbers, cilantro and mint

This little salad is one of those dishes I’ll come back to over and over, and whip up for simple lunches or as a side when guests come. The flavors are fresh and so lovely together.


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by Sarah Steimer

This spread is fantastic. Bill and I actually used the leftovers on a fresh baguette, along with a few thin shavings of Parmesan.

This spread is fantastic. Bill and I actually used the leftovers on a fresh baguette, along with a few thin shavings of Parmesan.


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by Caitlin Saniga

Shallots, thyme and lemon zest help to dress up these super easy roasted mushrooms.

  • 1 pound baby bella mushrooms, wiped clean and stems trimmed
  • olive oil
  • 1/2 teaspoon salt
  • pepper
  • 3 1/2 tablespoons unsalted butter
  • 1 large shallot, finely diced
  • 1/2 teaspoon chopped fresh thyme
  • 1 teaspoon lemon zest

Position a rack in the center of the oven and heat the oven to 450 degrees. Line a rimmed baking sheet with parchment. In a medium bowl, toss the mushrooms with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the mushrooms onto the baking sheet and arrange them stem side down. If the mushrooms cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the mushrooms until brown on the bottom, 15 to 20 minutes. Flip and continue to roast until browned on the top, about 5 more minutes.

Place the mushrooms in a serving bowl.

To make the shallot butter, heat the butter in a small pan over medium heat. Once it’s completely melted, add the shallots and cook, stirring frequently, until they’ve browned, 8 to 10 minutes. Remove from the heat, and stir in the thyme and zest. Pour the shallot butter over the mushrooms, tossing to coat. Serve warm.

Makes 4 side-dish servings.

Recipe adapted from: Fine Cooking

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by Caitlin Saniga

Let’s be real for a minute. The crispy onion things on top of the green bean casserole are all anyone ever really cares about. Especially the fact that there better be TONS.

  • canola oil for frying
  • 3/4 cup all-purpose flour
  • salt and pepper, to taste
  • 6 large shallots, peeled and sliced into thin rings
  • 1 tablespoon olive oil
  • Unsalted butter for baking dish, plus 2 tablespoons
  • 1 pounds cremini mushrooms, cleaned and sliced
  • 1/4 cup finely chopped shallots
  • 1 cup vegetable stock
  • 1 cup heavy cream
  • 2 pounds green beans, trimmed, chopped into 2-inch lengths and blanched

Green bean casserole has always been my favorite Thanksgiving dish. Grandma makes the classic recipe every year: canned green beans, cream of mushroom soup, those crispy little onions that come in a resealable can. I love it so much that if it’s sitting around for too long before dinner, I’ll pick at the onions on top until the poor casserole is noticeably bare. What I dig about this recipe is that it uses all fresh ingredients from the beans, to the mushrooms in the homemade creamy soup, to the shallots that go into the frying oil. And the best part? You can double the crispy shallot part of the recipe if you anticipate needing more. 😉

Using a mesh strainer makes it easier to sift away the excess flour when coating the shallot rings.

If possible, make the crispy shallots ahead of time. Start by pouring oil about 1/2 inch deep in a saucepan over medium-high heat. Let it sit until it’s hot, about 5 minutes. In the meantime, prepare a cooling rack by covering it with paper towels.

Put 1/2 cup of the flour in a small bowl and season with salt and black pepper. Add the sliced shallots and toss to coat evenly.

To check whether the oil is hot enough, you can carefully flick a few drops of water at the oil. If they sizzle and pop immediately, the oil’s ready.

Working in batches, fry the shallots until golden brown and lightly crisped, about 3 minutes. Transfer to the prepared baking sheet and lightly season with salt. Set aside.

When it’s done, it looks like a work of art!

Preheat an oven to 375 degrees. Butter a 13-by-9-inch baking dish.

In a large sauté pan over medium-high heat, warm the olive oil and melt the 2 tablespoons of butter. Add the mushrooms and cook, stirring occasionally, until well browned, 6 to 8 minutes. Reduce the heat to medium, add the chopped shallots, and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the remaining 1/4 cup of flour and cook, stirring constantly, until fragrant, about 1 minute. While stirring constantly, slowly add the stock and then the cream. Bring to a simmer and cook, stirring occasionally, until thickened, 3 to 4 minutes. Add the green beans and season with salt and black pepper. Transfer to the prepared baking dish.

Transfer to the oven and bake until the edges are bubbling, about 25 minutes. Remove from the oven, sprinkle with fried shallots, return to the oven and cook for 5 more minutes. Let rest for 5 to 10 minutes before serving.

Serves 8.

Recipe adapted from: Williams-Sonoma Kitchen

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by Caitlin Saniga

I’ve come to find that the combination of Dijon mustard, olive oil, an acid (lemon juice or some version of vinegar), salt and pepper make a magical vinaigrette. Extra ingredients can distinguish the dressing. Shallots make the vinaigrette in this recipe stand out, and boy is it delicious!

  • 1/2 teaspoon salt, plus more for seasoning
  • 1 pound green and yellow waxbeans
  • 1 large shallot, chopped finely
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • pepper to taste
  • 5 strips bacon, cooked and crumbled

Add the 1/2 teaspoon of salt to a large pot of water, and bring it to a boil over medium heat. Add the green beans, and cook until tender-crisp, about 2 minutes. Strain the beans and run cool water over them until they stop letting off steam. Transfer them to a large bowl.

To make the dressing, add the shallot and vinegar to a small dish and let sit for 15 minutes, to allow the shallot to sweeten. Next, add the Dijon mustard, olive oil and salt and pepper to taste. Thoroughly whisk to combine. Pour the dressing over the beans, and toss to coat. Top with crumbled bacon and serve immediately.

Makes 4 servings.

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