Creamy Parmesan polenta is topped with moist chicken, caramelized shallots, toasted pine nuts, and nutty arugula.
'shallots' on Serious Eats
Thai-style fried shallots are a sweet and savory condiment for a variety of dishes.
Make brunch in 10 minutes or less with this easy hash of brussels sprouts and shallots flavored with fried sage and cheese, topped with a runny egg.
So many questions to answer, so little space and time! The two I picked this week are ones that often come up in recipe writing and will hopefully be useful to many of you. As always, if you have questions to ask, send'em along to AskTheFoodLab@seriouseats.com, and please include your Serious Eats user name in your email. All questions will be read, though unfortunately not all can be answered.
The sweet richness of shallots and onions makes a great foil for roasted marrow.
We've got lots of flavors and textures going on here as you can see. But that's exactly what some of us love so much about Thai-style salads. Thai cooks aren't shy about pairing fruits with meat, the sweet with the savory, or the smoky with the fresh.
A quick salad of shrimp, apples, tomatoes, and herbs in a fish sauce and lime juice dressing, this can be served as a stand-alone salad or, as the Thai people often do, with rice as an entrée.
Leave it to Mark Bittman to show us how to make the best version of this side standard, Green Beans with Crisp Shallots. Bittman's go to method for beans with a little bit of bite involves briefly boiling the green beans, shocking them in ice water, and finishing them with a quick trip to the sauté pan. Tossed with crispy sweet butter and olive oil fried shallots, and almonds, if you'd like, this is the recipe that'll have your green beans moving out of blah territory and into much tastier place.
This pickle is inspired by Amanda Hesser's shallot-cassis marmalade. It starts similarly, by deeply caramelizing a mess of chopped shallots in a bit of butter. Once the shallots are sweet and yielding, you add a generous amount of balsamic vinegar and simmer until the vinegar thickens and transforms into a sticky glaze.
This caramelized shallot pickle is a fun condiment for a cheese plate or a salad of sturdy lettuce. Try it on a burger or as part of a homemade pizza party....
Coming from a family of Brussels sprouts fiends, I've had to develop quite a repertoire of recipes over the years and over the holidays in order to keep things interesting. The vast majority of them—a good 94% (I've counted)—share one crucial step: searing. The goal is to cook them fast, and cook them hard so they char and caramelize, their leaves turning crispy, brown, and nutty.
A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.
There are loads of hanger steak and shallot recipes out there for a reason—because they taste really freaking good together. It's just a fact. This slight variation from Food & Wine adds mushrooms for a bit of meatiness. Really, this is all about how the softened and sweet shallots balance the succulent and surprisingly rich steak.
Shallots, butter, wine, rosemary, and garlic: you can hardly get more French than that. Sometimes a good dinner is not about expanding your palate with new cuisines and exotic ingredients; sometimes the ticket is what's familiar and guaranteed to be delicious.
A sandwich described as "greens shallot" ($6.65) may seem odd—downright Spartan even—but the tender braised chard that fills the split ciabatta roll (from Iggy's) acquires a savory, almost meaty quality to it, rich with liquor that soaks happily into the bread.
The ultimate home-made version of the classic green bean casserole with fresh green beans, a rich mushroom sauce, and crispy fried shallots.
The pork was incredibly moist, and the apples lent a light sweetness that never became cloying. Served with garlic mashed potatoes and green beans, the meal felt like an indulgence.
Lately I've been drawn to interesting takes on the classic vinaigrette formula. First I was swooning over Rick Bayless' guajilo chili dressing. Now I've fallen for this recipe from Bon Appetit.
I am addicted to this dish. Usually I have to cook so many new dishes a week, I don't have time to revisit the really impressive ones. But I've made an exception for this one. I understand on paper it doesn't sound like it should work. The recipe from Eggs On Sunday uses a lot of maple syrup, Too sticky sweet? Nope, everything is balanced by the cider vinegar and black peppercorns, which transform into this rich, meaty glaze that miraculously makes each bite taste like the best rib eye you can imagine.