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Posts Tagged ‘shallots
09
Dec
08
Lasagna with Sauteed Broccolini
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Lemony Chicken Fricassee with Shallots and Morels
Delicious. No wonder this recipe is a Food and Wine staff favorite. Although I must make a confession. One ounce of dried morels in my grocery store came with a $17.99 price tag and I wasn’t about to buy them, especially since my husband won’t touch mushrooms. I settled for the “Woodland Blend,” containing some morels, for $7.99. I don’t think dinner suffered for this small substitution. I’ve never had the chance to go searching for morels, but always saw stories about them in the Washington Post when we lived in Virginia. I understand that 2008 was a banner year for them in the Washington, DC/ Northern Virginia region — at least, so said the Washington Post: The Morel of This Story is a Mushroom.
I only made a couple other changes to the recipe. One was to halve the ingredients and use two bone-in chicken breasts, and the other was to cook the chicken longer. Turning up the heat would have burned the shallots and mushrooms, so I just kept cooking, for a total of 30-35 minutes. I added about 1/4 cup of water along the way, too. The chicken was still juicy and the shallots and mushrooms weren’t overdone.
I served the chicken and asparagus on a bed of pre-made mashed potatoes. I’m a sucker for the mashed potato-asparagus combo, and it’s particularly good with this mushroom sauce. Crabcakes also make a great main course with asparagus and mashed potatoes.
PS — I think the last time I heard the term “fricassee” was in a Bugs Bunny cartoon. From what I can tell, it means a stew of poultry and vegetables cooked in butter and other liquids. Good stuff — I’d do it again.
This was a heckuva good salad if I do say so myself. The salad was mixed greens, chopped artichoke hearts, tomatoes, sauteed shallots and shaved Parmigiano Reggiano cheese. I dressed it with lemon-garlic vinaigrette: 2 tablespoons EVOO, juice of half a lemon, half a garlic clove minced, with freshly ground sea salt and pepper. Top with an egg over easy and serve with wheat toast.
Antipasti and Herb Salad with Lemon-Garlic Vinaigrette
This Food Network recipe for Antipasti Salad was my inspiration for this salad, but I revised it so much it should probably just be a new recipe. I served this with as part of a tapas meal with Garlicky Shrimp with Olive Oil (Gambas al Ajillo). The lemon-infused dressing was a really good contrast to the heavy garlic and olive-oil flavor of the shrimp – definitely a great combo. The basis of this salad, pre-bagged herb salad, contains enough flavor with the inclusion of herbs such as dill, cilantro and parsley along with the lettuce that I kept the dressing very simple with just olive oil, garlic and lemon juice.
Antipasti and Herb Salad (2 servings)
½ 4 oz. bag of “Fresh Herb Salad” such as Earthbound Farms Organic
4 large artichoke hearts, drained well and chopped
1 small yellow heirloom tomato, chopped
½ orange pepper, chopped
1 shallot, chopped
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1 oz. shaved Parmigiano-Reggiano
Heat olive oil in a skillet and cook chopped orange peppers over medium-high heat for approximately 5 minutes, until they begin to brown and soften. Add shallots and balsamic vinegar to the skillet. Reduce heat and cook until shallots are softened and balsamic vinegar is reduced, approximately 3-5 minutes. Remove from heat and allow to cool completely. Toss herb mix salad with artichoke hearts, orange pepper mixture and lemon-garlic vinaigrette. Top with shaved Parmigiano-Reggiano.
Lemon-Garlic Vinaigrette
1 clove of garlic, minced
3 tablespoons extra-virgin olive oil
juice of ½ lemon
salt and freshly ground pepper to taste
Whisk together ingredients and adjust oil-to-lemon-juice ration to taste.
01
Nov
08
Quick Beef Calzones
This is a quick, filling meal or snack. Great for football watching or movie night at home!
I put together this recipe as I went and it turned out well. I froze half the calzones and
would definitely make this again.
½ pound ground beef
2 shallots, finely chopped (or use ¼ cup chopped onion)
1 large clove of garlic, minced
1 cup prepared tomato pasta sauce such as marinara
1 cup shredded cheese (recommend mozzarella, fontina, gruyere or a packaged Italian
mix)
1 tablespoon olive oil
1 roll refrigerated pizza dough
1 egg
cooking spray
Preheat the oven to 425. Unroll pizza dough onto a cookie sheet coated with cooking spray. Cut the dough into six evenly-sized squares. Sautee shallots in olive oil for 1-2 minutes. Add ground beef and cook until thoroughly browned. Add tomato sauce and cheese, mix thoroughly and remove from heat. Lightly brush the edges of each dough square with water with a basting brush. Spoon around ¼ cup meat filling into the center of each square, leaving a border of dough all the way around.
Stretch dough over filling and use the tines of a fork to seal the edges. Beat an egg and using a basting brush, lightly brush each calzone with egg. Bake for 6-8 minutes, or until calzones are golden brown and dough is thoroughly cooked. Serve with warm marinara sauce for dipping.
The Peruvian Chicken Marinade comes from Food and Wine. This turned out to be a great, flavorful marinade for grilled chicken. I made it according to the recipe, but left out the turmeric because I didn’t have any. I served the chicken and Brussels sprouts with white rice and a little soy sauce on the side. This was a great meal – one of those combinations that came together on the fly but turned out to taste really good together. And it’s healthy!
Brussels Sprouts with Shallots
This is a healthy recipe from the Mayo Clinic website of all places. It was one of the first recipes that came up when I searched for “Brussels sprouts and shallots,” and I was really pleased with how it came out. It was fast, too. My only changes to the recipe were:
1) When the Brussels sprouts were initially browning in the pan, I added about a tablespoon of Balsamic vinegar. It caramelized nicely on the sprouts; and
2) Added a little more salt.
My mother-in-law Barbara makes this incredible brisket for holiday meals. If we can’t be at home with Matt’s family for the holidays, at least we can feel a little closer by eating the food we love. We started this Rosh Hashanah meal with Matt’s favorite food ever — Barbara’s chicken soup with matzo balls. We ate the soup with Challah. Thankfully, the soup was the real thing since Barbara left some with us when she came to visit and it’s been waiting in the freezer for this special occasion. That recipe is super double secret, but I will share her wonderful brisket recipe. I basically halved this recipe and cooked it for half as long because the brisket I used was a little under two pounds. The brisket and the applesauce can both be made a day or more ahead of being served.
Barbara’s Brisket
4-5 lb. first or flat-cut brisket
3 large onions
1 clove garlic, crushed
¾ cup ketchup
½ cup dark brown sugar
½ cup water
3 bay leaves
Preheat oven to 325. Slice onions and sauté in a little bit of oil until soft. Remove from frying pan and sear brisket on both sides. Season meat and rub with garlic. Put into roasting pan with onions on top. Combine ketchup, brown sugar and water – pour over brisket. Put bay leaves on top. Cover tightly and bake at 325 for 3.5 to 4 hours.
Remove from oven. Discard bay leaves. Separate meat from gravy. Mash gravy and onions through strainer. (I didn’t have a strainer, so only mashed up the onions somewhat.) Refrigerate meat and gravy overnight. Remove fat from meat and slice against the grain. Combine with gravy after fat is removed. To serve, reheat covered at 350 for 30 minutes.
Latkes are probably associated with Hanukkah more than Rosh Hashanah, but leeks are a traditional Rosh Hashanah food, so I thought I would try out this recipe from Tipuach Zahav (Golden Apple) restaurant in Tel Aviv. The latkes turned out really well. They’re not too heavy because they’re lightly fried on each side, not deep fried. These are very flavorful, with the cilantro especially standing out. They’re also great little appetizers if you make the “mini” version described in the recipe. The parmesan cheese can be omitted to make them non-dairy.
Mama Grande’s Homemade Applesauce
Applesauce is great with just about any kind of latke and this continues with the Rosh Hashanah apple theme. Since I was a little girl, I’ve loved the homemade applesauce Mama Grande, my grandmother, makes with McIntosh apples from New York. The recipe is very simple and can be frozen.
4 large McIntosh apples, peeled, cored and chopped
½ cup water
3 tablespoons sugar
Cook apples and water in a saucepan over medium-low heat until apples are soft and the consistency you want in the applesauce. Stir in sugar to taste – I used about 3 tablespoons in this batch. Makes 4 servings.
We finished this meal with Apple Crisp.
16
Sep
08
Zucchini with Green Chile and Cheese and Grilled Potato and Shallot Packages with BBQ Chicken
This zucchini recipe is a favorite side with our family. I was so happy to find that my mom’s cousin Andrea put it into the wonderful cookbook full of recipes that our family gave us as a wedding gift. I reduced the quantity of the recipe to serve 2-4.
2 large zucchinis, sliced
½ cup chopped roasted green chile (around three chiles)
½ cup chopped onion
garlic powder or salt
salt and pepper
1/8 loaf velveeta cheese
Slice and boil squash. When water boils, add onions. Continue to boil until zucchini is soft enough to mash with a fork. Drain water, mash squash, drain again. Add cheese and chile. (I didn’t have velveeta so I used Colby Jack and American). Stir over low heat while cheese melts. Season to taste. This is a great side dish for when you barbeque chicken or burgers!
Grilled Potato and Shallot Packages
I adapted this from the Grilled Potato and Onion Packages recipe from Epicurious. The only changes I made were to use red potatoes instead of white and to use chopped shallots instead of red onions. I made a couple extra servings to use in hash browns for breakfast tomorrow. Both of these side dishes are great with barbequed chicken on the grill.
