shallots

  • Shallot Butter

    Weekly Recipe: 
    NonWeekly

    Ingredients:

    4 tablespoons butter, room temperature

    1 tablespoon minced shallots

    1 tablespoon balsamic vinegar

    Salt and fresh ground pepper to taste

    Cream ingredients together and refrigerate until needed. Use on bread, potatoes, lobster, or anything you’d like!

  • Sautéed Mushrooms with Herbs

    Weekly Recipe: 
    NonWeekly

    Ingredients:

    ½ pound mushrooms

    1 tablespoon vegetable oil

    2 tablespoons butter

    1 shallot

    1 to 2 tablespoons fresh parsley, chopped

    1 tablespoon chopped tarragon or chives

    Salt and fresh ground pepper to taste

    Heat oil, butter in skillet over medium-high heat. Add mushrooms, salt, and pepper. Sauté for 3 minutes. Raise heat to high and sauté for 2 additional minutes. When liquid has almost evaporated, add shallots and sauté for 1 to 2 more minutes. Add parsley and tarragon or chives. Season to taste.

  • Green Beans with Caramelized Shallots

    Weekly Recipe: 
    NonWeekly

    Ingredients:

    2 pounds slender green beans, trimmed

    1 pound medium shallots

    2 tablespoons butter

    2 tablespoons olive oil

    ¼ teaspoon dried thyme

    Cook beans in salted water until tender. Drain and transfer to cold water. Cut shallots lengthwise in half and remove peel. Melt butter and oil in skillet over medium-high heat. Add shallots and sauté for 1 minute. Reduce heat to medium-low. When shallots are browned and tender, season with thyme, salt, and pepper. Mix beans and shallots together; heat and serve.