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Entries tagged with 'shallots'

Creamy Polenta with Chicken, Caramelized Shallots, Arugula

Serious Eats Yvonne Ruperti 1 comment

Creamy Parmesan polenta is topped with moist chicken, caramelized shallots, toasted pine nuts, and nutty arugula. More

Thai-Style Fried Shallots

Serious Eats J. Kenji López-Alt Post a comment

Thai-style fried shallots are a sweet and savory condiment for a variety of dishes. More

Brussels Sprouts Hash with Fried Sage and Soft Cooked Eggs

Serious Eats J. Kenji López-Alt 7 comments

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. More

Ask The Food Lab: On Sizing Shallots and Frying Curry

The Food Lab J. Kenji López-Alt 14 comments

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. More

Roasted Bone Marrow with Shallot and Currant Confit

Serious Eats Chichi Wang 2 comments

The sweet richness of shallots and onions makes a great foil for roasted marrow. More

My Thai: Spicy Shrimp and Green Apple Salad

My Thai Leela Punyaratabandhu 2 comments

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. More

Spicy Shrimp and Green Apple Salad

Serious Eats Leela Punyaratabandhu Post a comment

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. More

Mark Bittman's Green Beans with Crisp Shallots

Serious Eats Caroline Russock 1 comment

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. More

In a Pickle: Caramelized Shallot Pickle

In a Pickle Marisa McClellan Post a comment

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. More

Caramelized Shallot Pickle

Serious Eats Marisa McClellan Post a comment

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.... More

The Food Lab Thanksgiving Special: Roasted Brussels Sprouts and Shallots with Balsamic Vinegar

J. Kenji López-Alt 14 comments

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. More

Roasted Brussels Sprouts and Shallots with Balsamic Vinegar

Serious Eats J. Kenji López-Alt 12 comments

A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts. More

Dinner Tonight: Hanger Steak with Shallots and Mushrooms

Serious Eats Nick Kindelsperger 2 comments

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. More

Dinner Tonight: Provencal Sauteed Chicken with Rosemary and Garlic

Serious Eats Blake Royer 9 comments

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. More

A Sandwich a Day: The Greens and Shallot Sandwich at Cutty's in Boston, MA

A Sandwich a Day J. Kenji López-Alt 7 comments

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. More

The Ultimate Homemade Green Bean Casserole

Serious Eats J. Kenji López-Alt 14 comments

The ultimate home-made version of the classic green bean casserole with fresh green beans, a rich mushroom sauce, and crispy fried shallots. More

Almond and Chevre Cheese Balls

Serious Eats Lee Zalben Post a comment

Healthy & Delicious: Pork Roast en Cocotte with Apples and Shallots

Serious Eats Kristen Swensson Sturt 10 comments

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. More

Dinner Tonight: Chicken with Tomato-Saffron Vinaigrette with Mixed Greens

Serious Eats Blake Royer 2 comments

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. More

Maple Black Pepper Pork Chops

Serious Eats Nick Kindelsperger 21 comments

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. More

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