Recipes with shallots
1,047 recipes
Coquilles Saint-Jacques Sautees a la Provencale
Pan-seared scallops Provencal style with garlic, shallots, butter, and fresh parsley. Crisp golden crust outside, tender inside. Ready in 15 minutes from start to plate.
Braised Beef with Butternut Squash
Tender braised beef cubes oven-simmered with butternut squash, dried cranberries, thyme, and sage. A cozy fall dinner for two that fills the kitchen with warm, earthy aromas.
Won-Ton Soup
Homemade wonton soup with pork-filled dumplings in savory chicken broth. Boil, ladle, and serve in just 20 minutes for a warming bowl of comfort from scratch.
Chicken, Mushrooms, & Tomatoes with Port Wine
This is one of my favorite recipes, I love all these ingredients, and they are cook together, so great taste!
Indonesian Fried Rice
Indonesian nasi goreng (fried rice) with shrimp, chicken, and barbecued pork, built on a shrimp paste and chili spice paste with tamarind and kecap manis. Authentic Southeast Asian flavor.
Kinigawissin (Assiniwi's Vegetable Soup)
Warm up your winter with this exotic soup made of cucumbers, tomatoes and grilled bannock.
Spiced Beef Stew with Dried Cherries
Several kinds of spices give the stew lots of flavor, butternut squash adds some sweetness, dried cherries give another zing.
Chicken & Spinach with White Beans
A quick one-skillet meal with sauteed chicken, creamy cannellini beans, wilted spinach, and tomatoes in a rosemary-scented broth. High-protein, veggie-loaded, and on the table in 25 minutes.
Duck with Sugar Cane - Vit Tiem Mia
Vit Tiem Mia is a traditional Vietnamese braised duck wrapped in sugar cane, stuffed with peanuts, chestnuts, ginkgo nuts, and lotus seeds, simmered in coconut water until fork-tender.
Beef Bourguignon Provencal
Classic French Provencal dish usually cooked in a heavy casserole on the stove top or in the oven; would also work well in slow cooker. Use inexpensive stewing beef or oyster blade; it will not be anywhere near as good if you use more expensive cuts of beef.
Champagne Chicken
Sautéed chicken breasts deglazed with dry champagne and finished in a silky tarragon cream sauce. Quick, elegant, and ready in under 45 minutes. Optional prosciutto-stuffed variation takes it over the top.
Forest Fettucine with Morels & Breast of Pheasant
Forest fettucine with morels and breast of pheasant: handmade morel-powder pasta tossed in a morel cream sauce, topped with seared pheasant breast and buttered fiddlehead ferns. Spring foraging season on a plate, fine-dining style.
Creamy Chicken Marsala with Mushroom
Creamy chicken Marsala with mushrooms, shallots, and a silky pan sauce finished with heavy cream and a squeeze of lemon. Italian-American classic done right.
Snail Butter / Beurre D'Escargots
Classic French compound butter with shallots, garlic paste, and fresh parsley. The essential beurre d'escargots for snails a la Bourguignonne, ready in 15 minutes.
Wild Mushroom Soup (Minestra Di Funghi Selvatici)
Rich and earthy porcini mushrooms in a traditional Italian soup base. No need to hunt for the lone mushroom piece like from a can. Loaded with rich flavor.
Kare Ikan (Fish Curry)
Kare Ikan, an Indonesian fish curry simmered in coconut milk, tamarind and a fragrant spice paste of lemongrass, turmeric, ginger and chili. Finished with cool cucumber and fresh mint.
Pan-seared scallops Provencal style with garlic, shallots, butter, and fresh parsley. Crisp golden crust outside, tender inside. Ready in 15 minutes from start to plate.
Tender braised beef cubes oven-simmered with butternut squash, dried cranberries, thyme, and sage. A cozy fall dinner for two that fills the kitchen with warm, earthy aromas.
Homemade wonton soup with pork-filled dumplings in savory chicken broth. Boil, ladle, and serve in just 20 minutes for a warming bowl of comfort from scratch.
This is one of my favorite recipes, I love all these ingredients, and they are cook together, so great taste!
Indonesian nasi goreng (fried rice) with shrimp, chicken, and barbecued pork, built on a shrimp paste and chili spice paste with tamarind and kecap manis. Authentic Southeast Asian flavor.
Warm up your winter with this exotic soup made of cucumbers, tomatoes and grilled bannock.
Several kinds of spices give the stew lots of flavor, butternut squash adds some sweetness, dried cherries give another zing.
A quick one-skillet meal with sauteed chicken, creamy cannellini beans, wilted spinach, and tomatoes in a rosemary-scented broth. High-protein, veggie-loaded, and on the table in 25 minutes.
Vit Tiem Mia is a traditional Vietnamese braised duck wrapped in sugar cane, stuffed with peanuts, chestnuts, ginkgo nuts, and lotus seeds, simmered in coconut water until fork-tender.
Classic French Provencal dish usually cooked in a heavy casserole on the stove top or in the oven; would also work well in slow cooker. Use inexpensive stewing beef or oyster blade; it will not be anywhere near as good if you use more expensive cuts of beef.
Sautéed chicken breasts deglazed with dry champagne and finished in a silky tarragon cream sauce. Quick, elegant, and ready in under 45 minutes. Optional prosciutto-stuffed variation takes it over the top.
Forest fettucine with morels and breast of pheasant: handmade morel-powder pasta tossed in a morel cream sauce, topped with seared pheasant breast and buttered fiddlehead ferns. Spring foraging season on a plate, fine-dining style.
Creamy chicken Marsala with mushrooms, shallots, and a silky pan sauce finished with heavy cream and a squeeze of lemon. Italian-American classic done right.
Classic French compound butter with shallots, garlic paste, and fresh parsley. The essential beurre d'escargots for snails a la Bourguignonne, ready in 15 minutes.
Rich and earthy porcini mushrooms in a traditional Italian soup base. No need to hunt for the lone mushroom piece like from a can. Loaded with rich flavor.
Kare Ikan, an Indonesian fish curry simmered in coconut milk, tamarind and a fragrant spice paste of lemongrass, turmeric, ginger and chili. Finished with cool cucumber and fresh mint.
