Posts Tagged ‘Shallot’

from Farm to Fork, by Emeril Lagasse

Servings:  6

1 pound beets, roasted until tender and peeled* (beets can be roasted one day in advance!)
1/4 cup freshly squeezed orange juice
2 tablespoons white wine vinegar
2 tablespoons minced shallot
2 tablespoons poppy seeds
1 teaspoon grated orange zest
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
10 ounces arugula, rinsed and spun dry
3 tablespoons Chive Oil, for serving**

Using a mandoline, slice the beets to 1/8 inch thick slices.  Then cut the beets into a fine brunoise (a very fine dice, about 1/8 inch square).  Set aside.

Combine the orange juice, vinegar, shallot, poppy seeds, orange zest, salt, and pepper in a small bowl.

In a medium bowl, combine the beets with two-thirds of the vinaigrette.  In a separate bowl, toss the arugula with the vinaigrette.

Divide the arugula evenly among six plates.  Then mound the beets on top of the greens.  Drizzle each plate with Chive Oil, and serve immediately.

*Roasting Beets
Preheat the oven to 350 degrees.  Cut a piece of aluminum foil about 12 inches square.  On one half of the square, place the beets, 2 tablespoons olive oil, 3 tablespoons water, 1/4 teaspoon salt, and 1/8 teaspoon pepper (for 3-4 small beets).  FOld the opposite side of the foil over to cover the beets, and seal all the edges tightly to form a packet.  Place the packet on the baking sheet, transfer it to the oven, and cook until the beets are tender, about 45 minutes.  You should be able to easily insert a paring knife into the middle of the beets.  Remove the packet from the oven and set it aside, unopened, for about ten minutes.  Remove the beets from the packet.  When the beets are cool enough to handle, gently rub off the skin using a paper towel.

**Chive Oil

4 cups water
2 ounces fresh chives, snipped to 3 inch lengths (2 cups)
3/4 cup canola, grapeseed, or other vegetable oil
1/8 teaspoon salt

In a small bowl, combine one cup ice cubes with one cup of the water.  Set it aside.

Bring the remaining three cups of water to a boil in a small saucepan.  Add the chives all at once, stirring to make sure they are submerged, and cook for ten seconds.  Immediately transfer them, using a slotted spoon, to the ice bath.  Once they have cooled, remove the chives and set them on paper towels.  Squeeze the paper towels gently but firmly in your hands to absorb as much liquid as possible.

Combine the chives, oil, and salt in a blender and mix on high speed for 1 1/2 – 2 minutes, until thoroughly combined.  Transfer the Chive Oil to a small container, cover, and refrigerate for up to 1 week.  If you like, strain the Chive Oil through a fine mesh sieve.

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Crunchy Red Devils

from A. Doncsecz, Vegetarian Gourmet, Spring 1994

Servings:  3-4

2 tablespoons apple cider vinegar
2 shallots, minced
1/4 cup hot red pepper sauce
1 teaspoon grainy mustard
1/2 teaspoon sugar
3 medium kohlrabi bulbs

Whisk together all ingredients except kohlrabi with 1/2 cup water.  Peel and thinly slice kohlrabi;  stir into marinade, coating evenly.  Cover and refrigerate 2-3 days, stirring occasionally.  Serve cold or at room temperature.

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From: http://allrecipes.com/recipe/green-beans-with-almonds-and-caramelized-shallots/detail.aspx

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6

1/4 cup blanched, slivered almonds
3 tablespoons butter
5 small shallots, thinly sliced
1 red bell pepper, chopped
2 tablespoons white sugar
salt and pepper to taste
1 1/2 pounds fresh green beans, trimmed and snapped

Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.

Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.

Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.

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From: Grocery Gardening Planting, Preparing and Preserving Fresh Food, by Jean Ann Van Krevelen

Prep Time:
Cook Time: 45 minutes
Total Time:

4 medium Yukon Gold Potatoes, cleaned and cubed
1/2 cup Olive Oil, plus more for coating baking sheets
Salt and fresh-ground Black Pepper
1/4 pound fresh Green Beans, cleaned and trimmed
1 Shallot, minced
1 tablespoon Dijon Mustard
1/4 cup Balsamic Vinegar
1 tablespoon fresh Thyme Leaves, minced

Preheat the oven to 400 degrees. Place the potatoes on a couple of baking sheets. Drizzle with olive oil and sprinkle with the salt and pepper. Bake for 45 minutes or until  the potatoes are brown and well carmelized.

Blanch the green beans by immersing them in a large saucepan of boiling water for 2 to 3 minutes. Remove the green beans from the saucepan and dunk them in a bowl of ice water to stop the cooking process. Drain and dry the green beans.

In a large bowl, combine the shallot, Dijon mustard, vinegar, and thyme. Salt and pepper to taste and whisk to combine the ingredients. While whisking, add 1/2 cup of the olive oil. Continue whisking to blend the oil thoroughly into the dressing. Add the potatoes and green beans; toss to combine. Serve.

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