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shallots
Shallot Butter
February 1st, 2012UnfeaturedWeekly Recipe:NonWeeklyIngredients:
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
February 1st, 2012UnfeaturedWeekly Recipe:NonWeeklyIngredients:
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
February 1st, 2012UnfeaturedWeekly Recipe:NonWeeklyIngredients:
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.
