Recipes with shallots
1,047 recipes
Escargots Bourguignonne
Classic escargots bourguignonne baked in their shells with garlic-herb butter, shallots, parsley, and a splash of white wine. The iconic French appetizer done right.
Burgundy Shallot Sauce
A refined French-style red wine reduction sauce with sauteed shallots, balsamic vinegar, fresh thyme, and veal or beef stock. Rich, glossy, and built for grilled steak or veal.
Chao Tom (Shrimp & Sugar Cane Rolls)
Authentic Vietnamese shrimp paste molded around sugar cane sticks, broiled until bright orange, and wrapped in rice paper with fresh mint, cilantro, and cucumber. Dipped in tangy nuoc cham sauce, these are a Southeast Asian street food classic.
Hasenpfeffer (Spicy Braised Rabbit)
Hasenpfeffer is a German braised rabbit stew simmered in red wine with bacon, shallots, peppercorns, currant jelly, rosemary, and thyme. Traditional spicy hunters stew with a glossy gravy.
Quick Chicken Piroshki
Try this succulent chicken dish made with chopped shallots and crescent rolls.
Filets De Sole Veronique (Sole with Green Grapes)
Sole Veronique is a classic French dish of poached sole fillets in a white wine cream sauce finished under the broiler and garnished with green grapes for a sweet, elegant contrast.
Mushrooms Stuffed with Escargot
Mushrooms stuffed with escargot in garlic-shallot herb butter, baked until bubbling. A classic French appetizer that swaps snail shells for tender mushroom caps.
Stuffed Filet Mignon with Red Wine Sauce
Thick-cut filet mignon stuffed with crumbled Roquefort and sliced shiitake mushrooms, seared in clarified butter, and drizzled with a velvety red wine shallot pan sauce.
Singapore Satay Sauce
No-cook Singapore peanut satay sauce with coconut milk, shallots, garlic, cumin, coriander, and chili. Blended smooth in a food processor in 15 minutes. Serve at room temperature.
Chicken Portabella
Seared chicken thighs baked with meaty portobello mushrooms in a red wine pan sauce with shallots, garlic, tarragon, and lovage. Restaurant-quality flavor, one pan, 45 minutes.
Venison Terrine
A rustic French-style venison terrine with pork belly, brandy-soaked cranberries, juniper, and gin. Wrapped in bacon and baked in a water bath for a charcuterie board showstopper.
Vegetable Terrine
Elegant layered vegetable terrine wrapped in savoy cabbage with asparagus, red peppers, shiitake mushrooms, spinach, carrots, and artichoke hearts. Served cold with a tangy tomato-buttermilk sauce.
Paganens (Algonquin Wild Nut Soup)
Crushed hazelnuts simmer into rich, creamy broth in this traditional Algonquin soup that needs no dairy. Just nuts, stock, shallots, and time create velvety texture that coats your spoon.
Chicken Tuscany
Super tasty chicken dinner. Chicken, mushrooms, sun-dried tomatoes in a Marsala wine sauce with Italian flavorings. Yummy indeed.
Fromage De Tete De Porc (Farmhouse Brawn)
Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.
The Quay's Grouper Florentine
Grouper fillets nestled on wilted spinach, draped in a Swiss and Parmesan cheese sauce with a whisper of Pernod, then broiled until bubbly and golden. Restaurant-quality seafood in 30 minutes.
Classic escargots bourguignonne baked in their shells with garlic-herb butter, shallots, parsley, and a splash of white wine. The iconic French appetizer done right.
A refined French-style red wine reduction sauce with sauteed shallots, balsamic vinegar, fresh thyme, and veal or beef stock. Rich, glossy, and built for grilled steak or veal.
Authentic Vietnamese shrimp paste molded around sugar cane sticks, broiled until bright orange, and wrapped in rice paper with fresh mint, cilantro, and cucumber. Dipped in tangy nuoc cham sauce, these are a Southeast Asian street food classic.
Hasenpfeffer is a German braised rabbit stew simmered in red wine with bacon, shallots, peppercorns, currant jelly, rosemary, and thyme. Traditional spicy hunters stew with a glossy gravy.
Try this succulent chicken dish made with chopped shallots and crescent rolls.
Sole Veronique is a classic French dish of poached sole fillets in a white wine cream sauce finished under the broiler and garnished with green grapes for a sweet, elegant contrast.
Mushrooms stuffed with escargot in garlic-shallot herb butter, baked until bubbling. A classic French appetizer that swaps snail shells for tender mushroom caps.
Thick-cut filet mignon stuffed with crumbled Roquefort and sliced shiitake mushrooms, seared in clarified butter, and drizzled with a velvety red wine shallot pan sauce.
No-cook Singapore peanut satay sauce with coconut milk, shallots, garlic, cumin, coriander, and chili. Blended smooth in a food processor in 15 minutes. Serve at room temperature.
Seared chicken thighs baked with meaty portobello mushrooms in a red wine pan sauce with shallots, garlic, tarragon, and lovage. Restaurant-quality flavor, one pan, 45 minutes.
A rustic French-style venison terrine with pork belly, brandy-soaked cranberries, juniper, and gin. Wrapped in bacon and baked in a water bath for a charcuterie board showstopper.
Elegant layered vegetable terrine wrapped in savoy cabbage with asparagus, red peppers, shiitake mushrooms, spinach, carrots, and artichoke hearts. Served cold with a tangy tomato-buttermilk sauce.
Crushed hazelnuts simmer into rich, creamy broth in this traditional Algonquin soup that needs no dairy. Just nuts, stock, shallots, and time create velvety texture that coats your spoon.
Super tasty chicken dinner. Chicken, mushrooms, sun-dried tomatoes in a Marsala wine sauce with Italian flavorings. Yummy indeed.
Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.
Grouper fillets nestled on wilted spinach, draped in a Swiss and Parmesan cheese sauce with a whisper of Pernod, then broiled until bubbly and golden. Restaurant-quality seafood in 30 minutes.
