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Shallots

Explore 117 recipes, 3 articles, 2 galleries, 84 videos, and more

Shallot-Brandy Sauce

Other Ideas:
Brandies, Sauces
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Caramelized Shallots

Other Ideas:
Vegetable dishes
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Roasted Beets and Shallots

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Caramelized-Shallot Soup

Time:1 hour 10 mins
Ingredients
  • 5 tablespoons unsalted butter
  • 2 1/2 pounds shallots, sliced 1/4 inch thick (8 cups)
  • Coarse salt and freshly ground pepper
  • 3/4 cup dry white wine
  • 1 bay leaf
  • 4 cups beef broth
  • 4 cups chicken broth
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup shelled chestnuts, roughly chopped
  • 6 ounces Gruyere cheese, finely grated (1 1/2 cups)
  • 1/4 cup chopped fresh flat-leaf parsley leaves
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Beef and Coconut Soup with Crispy Shallots

Time:45 mins
Ingredients
  • 1/4 cup vegetable oil
  • 4 shallots (5 to 6 ounces total), peeled, halved lengthwise, and thinly sliced crosswise (about 1 cup)
  • 5 ounces shiitake mushrooms, stems removed, caps thinly sliced
  • 4 carrots, sliced into ribbons with a vegetable peeler (about 2 cups)
  • 1 piece fresh ginger (3 inches long), peeled and finely minced
  • 1 medium jalapeno pepper (ribs and seeds removed for less heat, if desired), finely minced
  • coarse salt and ground pepper
  • 1 can (13.5 ounces) coconut milk
  • 1 sirloin steak (12 ounces), thinly sliced crosswise
  • 1 1/2 teaspoons grated lime zest and 1/4 cup juice (from about 2 limes)
  • cilantro leaves (optional)
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Vinaigrette

Time:25 mins
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Linguine with Clams

Time:45 mins
Ingredients
  • Coarse salt
  • 1 pound linguine
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped garlic
  • 1/3 cup finely chopped shallot (1 large)
  • 3/4 cup chopped Cubanelle pepper (from 1 large)
  • Generous pinch of red-pepper flakes
  • 1/4 cup dry white wine
  • 8 ounces bottled clam juice
  • 3 1/4 pounds clams in the shell, preferably littlenecks or cherrystones, scrubbed
  • 1/2 cup fresh parsley, finely chopped
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Chicken Liver Mousse

Ingredients
  • 1/2 cup (1 stick) unsalted butter
  • 1 pound fresh chicken livers, trimmed and patted dry
  • Coarse salt and freshly ground black pepper
  • 5 shallots, sliced
  • 2 ripe Bartlett pears, cored and chopped
  • 3 large fresh thyme sprigs, plus more for garnish
  • 3 whole cloves
  • 2 sticks cinnamon
  • 1 tablespoon light-brown sugar
  • 1/4 cup pear brandy
  • 3 tablespoons heavy cream
  • 2 tablespoons aged balsamic vinegar or Balsamic Syrup
  • 3/4 teaspoon freshly grated nutmeg
  • Clarified Butter, melted
  • Maldon sea salt, for serving
  • Red Onion and Golden Raisin Jam, for serving
  • Toasts or fruit and nut bread slices, for serving
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Chicken with White Wine

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Emeril Lagasse, 2

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