Posts Tagged ‘shallots

09
Dec
08

Lasagna with Sauteed Broccolini

Recipe Mashups has moved to http://www.recipemashups.com/.  Please click here for a link to the post you were looking for:  Lasagna with Sauteed Broccolini.

Advertisements
09
Dec
08

Pear and Yellow Pepper Salad with Creamy Lemon Dressing

Recipe Mashups has moved to http://www.recipemashups.com/.  Please click here for a link to the post you were looking for:  Pear and Yellow Pepper Salad with Creamy Lemon Dressing.

01
Dec
08

Lemony Chicken Fricassee with Shallots and Morels

chickenplate2

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.

mushrooms

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.

asparagus

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.

chickenmushroomsshallots

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.

18
Nov
08

Mixed Greens Salad with Fried Egg

saladwithegg

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.

saladpreegg

16
Nov
08

Antipasti and Herb Salad with Lemon-Garlic Vinaigrette

antipasti-herb-salad

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.

29
Oct
08

Peruvian Marinated Chicken and Caramelized Brussels Sprouts with Shallots

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.




Add to Technorati Favorites