April 4, 2011 at 3:01 pm (granulated sugar, lemons, parsley, pepper, Quick Dishes, salt, shallots, Side dish, snow peas, stovetop, vegetable oil)
Snow peas deserve better tan to just be greasy, “limp” tagalongs in our favorite Chinese takeout dishes, said Rachel Toomey Kelsey in Cooks Illustrated. “Bringing out their sweet, grassy flavor while preserving their crisp bite” is the ideal, but it requires some care. Instead of stirring madly when you drop them in a hot pan, let them sit long enough for their sugars to caramelize–as you would when browning meat. To “kick up the color” and augment the flavor, sprinkle on not just salt and pepper but a touch of sugar too.
Makes 4 servings.
1 T vegetable oil, divided
1 shallot, minced
1 t grated lemon zest plus 1 t lemon juice
1/4 t salt
1/8 t pepper
1/8 t sugar
3/4 lb snow peas, tips pulled off and strings removed
1 t minced fresh parsley (Chives or tarragon can be used in place of parsley.)
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Combine 1 t oil, shallot and lemon zest in small bowl. Combine salt, pepper and sugar in a second bowl.
Heat remaining oil in 12-inch nonstick skillet over high heat until just smoking. Add snow peas, sprinkle with salt mixture, and cook, without stirring, 30 seconds. Stir once, then continue to cook, without stirring, 30 seconds longer. Now stirring constantly, cook peas until crisp-tender (1 to 2 minutes).
Push peas to sides of skillet; add shallot mixture to clearing and cook, mashing with spatula, until fragrant, about 30 seconds. Toss to combine shallot mixture with peas. Transfer peas to bowl and stir in lemon juice and parsley. Season with salt and pepper.
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October 26, 2010 at 1:56 pm (light soy sauce, Main Dish, olive oil, pepper, portabello mushrooms, salt, shallots, sour cream, stovetop, tomato paste, vegetable stock, whole-wheat noodles, worcestershire sauce)
Serves 4.
2 T olive oil
3 T minced shallots
6 sliced portobello mushroom caps
1/4 t salt
1/4 t pepper
3/4 C vegetable broth
1/4 C light sour cream
2 T tomato paste
2 t Worcestershire sauce
1 T low-sodium soy sauce
8 oz cooked whole-wheat noodles
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Heat oil in a large saute pan over medium-low heat. Add shallots and saute for 2 minutes. Add mushroom caps. Saute until soft, about 5 to 8 minutes. Season with salt and pepper. Add broth, sour cream, tomato paste, Worcestershire sauce and soy sauce. Lower heat and simmer for 5 minutes. Adjust seasonings. Serve over whole-wheat noodles.
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August 24, 2010 at 5:07 pm (black pepper, cherry tomatoes, chicken broth, extra virgin olive oil, fresh mint, garlic, granulated sugar, kosher salt, lemon juice, linguine, Main Dish, pecorino, Quick Dishes, shallots, sliced almonds, stovetop, Summer, thyme leaves, zucchini)
Serve with Olive Tapenade Breadsticks.
Serves 4.
2 C cherry tomatoes, halved
2 T minced shallots
1 t minced fresh thyme
2 t fresh lemon juice
3/4 t kosher salt
1/2 t freshly ground black pepper
1/4 t sugar
5 t extra-virgin olive oil, divided
1 (9 oz) package refrigerated linguine
1 1/2 t minced garlic
3 C chopped zucchini (about 1 lb)
3/4 C chicken broth
3 T chopped fresh mint, divided
1/3 C (1 1/2 oz) grated fresh pecorino Romano cheese
3 T sliced almonds, toasted
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1. Combine first 7 ingredients in a medium bowl. Add 2 t oil, tossing to coat.
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 T oil to pan, swirling to coat. Add garlic to pan; saute 30 seconds. Add zucchini; saute 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir to pasta and 1 1/2 T mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 C pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 T mint. Sprinkle each serving with 4 t cheese and 2 t almonds.
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June 19, 2010 at 5:08 pm (black pepper, butter, chervil, chives, fennel, fresh basil, lemons, olive oil, oven, parsley, rockfish fillets, salt, salt-packed anchovy fillets, shallots, tarragon)
Serves 4.
1 lemon
10 to 12 sprigs Italian parsley
1 shallot
6 T butter
Salt and freshly ground black pepper
Olive oil
1 to 1 1/2 lb rockfish fillets ( or other fish; 4 to 6 oz per serving)
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First make lemon and parsley butter. Grate zest of lemon. Chop leaves of parsley. Peel and finely dice shallot, put it in a bowl, and squeeze lemon juice over to just cover. Let shallot macerate in juice for 10 minutes, then add butter, lemon zest and parsley. Season with salt and a generous amount of black pepper, and mash butter to mix everything together.
Preheat oven to 425 degrees. Lightly oil a shallow baking dish or roasting pan, or line with parchment paper. Place fillets in baking dish, season with salt and pepper, and moisten lightly with olive oil. Bake fish for 7 to 10 minutes, depending on thickness of fillets, until just cooked through but still moist. Serve with a spoonful or parsley butter on top of each fillet.
Alternative preparation: You can make butter with another herb or combination of herbs (basil, chervil, chives, fennel, tarragon), or add 3 or 4 chopped, salt-packed anchovy fillets to butter.
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March 2, 2010 at 5:36 pm (anjou pears, Autumn, bosc pears, chicken broth, eggs, Main Dish, oven, pepper, puff pastry, salt, shallots, sliced roasted chicken, tarragon, Winter)
Prep time: 30 minutes
Cook time: 25 minutes
4 Servings
1 (2 lb) rotisserie chicken, skin discarded and meat shredded
1 large Anjou or Bosc pear, thinly sliced lengthwise
1 large shallot, thinly sliced
2 T chicken broth
2 T finely chopped fresh tarragon
Salt and pepper
1 large egg
1 sheet puff pastry, thawed
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1. Preheat the oven to 400 degrees. In a large bowl, mix the chicken, pear, shallot, chicken broth, tarragon, 1 t salt and 1/2 t pepper and set aside.
2. Unfold and flatten the puff pastry sheet, cut into 4 squares and refrigerate 3 squares. On a lightly floured surface, roll out 1 pastry square into a 9″ square. Pile 1/4 of the chicken mixture in the center. Lightly brush the 4 corners with the egg was and pinch together to seal, leaving the seams open. Place the turnover on a baking sheet and refrigerate. Repeat with the remaining pastry squares, filling and egg wash.
3. Bake the turnovers until crisp and golden, about 25 minutes.
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February 26, 2010 at 10:45 am (7 ingredients or less, black pepper, boneless skinless chicken breast, Main Dish, olive oil, onion, parsley, Quick Dishes, salt, shallots, stovetop, Summer, zucchini)
Prep Time:5 min
Start to Finish:20 min
Makes:4 Servings
8 shallots OR 1 large onion
4 medium skinless, boneless chicken breast halves (1 to 1¼ pounds total)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 medium zucchini, halved lengthwise and cut into 1/4-inch slices
1/4 cup snipped fresh parsley
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1. Peel shallots; halve small shallots and quarter large shallots. If using onion, cut into thin wedges (should have 1 cup shallots or onion wedges); set aside. Sprinkle chicken lightly with salt and pepper. In a large skillet, heat oil over medium-high heat. Reduce heat to medium. Add chicken; cook for 2 minutes.
2. Turn chicken. Add shallots to skillet. Cook for 8 to 10 minutes more or until chicken is no longer pink (165°F), stirring shallots frequently and turning chicken, if necessary, to brown evenly. If necessary, add additional oil to prevent sticking. Reduce heat to medium-low if chicken or shallots brown too quickly.
3. Transfer chicken and shallots to a serving platter. Cover to keep warm. Add zucchini to skillet. Cook and stir for 3 to 5 minutes or until crisp-tender. Add to platter with chicken. Sprinkle with parsley.
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September 11, 2009 at 11:32 am (baking potatoes, coarse kosher salt, dijon mustard, eggs, olive oil, parmesan, pepper, Quick Dishes, red wine vinegar, Salad, shallots, spinach, stovetop)
Prep: 20 minutes
Total: 20 minutes
Serves 4
4 tablespoons olive oil
2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2-inch cubes
Coarse salt and ground pepper
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1 shallot, minced
2 bunches flat-leaf spinach (2 pounds total), thick stems removed, leaves washed well and roughly torn
2 ounces Parmesan, shaved with a vegetable peeler
4 large eggs
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1. In a large nonstick skillet, heat 2 tablespoons oil over medium. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, 12 to 14 minutes.
2. Meanwhile, in a large bowl, combine remaining 2 tablespoons oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine. Add spinach and Parmesan (do not toss); set aside.
3. When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet). Toss salad until spinach is slightly wilted, and divide among four plates.
4. Heat skillet over medium, and gently crack eggs into skillet without breaking yolks; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more. Top each salad with a fried egg, and serve immediately.
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June 28, 2009 at 3:33 pm (baby spinach, boneless skinless chicken breast, butter, coarse kosher salt, dijon mustard, Main Dish, olive oil, pepper, Quick Dishes, shallots, stovetop, white wine vinegar)
from Everyday Food
Prep: 15 minutes
Total: 30 minutes
Serves 1.
1 teaspoon white-wine vinegar
1 tablespoon minced shallot
1/2 tablespoon butter
1 tablespoon Dijon mustard
1 teaspoon olive oil
1 boneless, skinless chicken breast half (6 to 8 ounces)
Coarse salt
Ground pepper
4 cups (about 2 1/2 ounces) baby spinach
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1. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook until browned, turning once, 8 to 10 minutes.
2. Add 1/4 cup water. Reduce heat to medium-low; cover, and simmer until chicken is cooked through, 4 to 6 minutes. Transfer chicken to a plate; cover to keep warm.
3. Make mustard sauce: Add minced shallot to same pan; cook over medium heat, stirring occasionally, until soft, about 3 minutes. Stir in mustard and vinegar; cook 1 minute. Remove from heat. Add butter; swirl pan until incorporated. Stir any accumulated chicken juices into sauce.
4. In a medium bowl, toss spinach with half the mustard sauce. Place chicken on a serving plate; drizzle with remaining sauce. Serve spinach on the side.
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May 22, 2009 at 6:57 pm (butter, canned black beans, chicken broth, cilantro, garlic, ground cumin, long-grain white rice, shallots, stovetop)
Great served with Grilled Flank Steak with Avocado Relish.
1 T butter
1/4 C chopped shallots
1 t minced garlic
2/3 C long-grain white rice
1 1/3 C chicken broth
1/4 t ground cumin
2 T chopped cilantro
15 oz canned black beans, rinsed and drained
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Melt butter in a medium saucepan over medium-high heat. Add shallots and garlic; saute 3 minutes, stirring frequently. Add rice; saute 1 minute. Add chicken broth and cumin. Bring to a boil; cook 20 minutes or until liquid is absorbed. Remove from heat; stir in cilantro and beans. Serves 4.
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May 22, 2009 at 4:54 pm (Autumn, Breakfast, butter, eggs, lemon juice, parsley, Quick Dishes, salt, shallots, Spring, stovetop, white pepper, wild mushrooms)
Use a mix of seasonal varieties or your favorite mushrooms to fill this classic French-style omelet. If your pan becomes too hot and the eggs begin to set too quickly, simply lift the pan off the heat to slow the cooking as you stir. Garnish with fresh flat-leaf parsley sprigs for a pretty presentation and serve with fresh fruit.
2 T finely chopped shallots
2 T water
2 oz wild mushrooms, coarsely chopped
1 T chopped fresh flat-leaf parsley
1 t fresh lemon juice
1/8 t salt
1 T butter, divided
4 eggs, divided
1/4 t salt, divided
1/8 t ground white pepper, divided
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1. Combine first 3 ingredients in a small skillet over medium-high heat; bring to a simmer. Cook 3 minutes or until water evaporates and mushrooms are tender, stirring occasionally. Remove from heat. Stir in chopped parsley, lemon juice and 1/8 t salt.
2. Melt 1 1/2 t butter in an 8″ skillet over medium high heat. Place 2 eggs in a small bowl, Add 1/8 t salt and a dash of pepper, stirring with a whisk until eggs are frothy. Pour egg mixture into pan, and stir briskly with a heatproof spatula for about 10 seconds or until egg starts to thicken. Quickly pull the egg that sets at sides of the pan to the center with the spatula, tipping the pan to pour uncooked egg to the sides. Continue this procedure for 10 to 15 seconds or until almost no runny egg remains. Remove pan from heat; arrange half of mushroom mixture (about 1 1/2 T) over omelet in pan. Run spatula around the edges and under omelet to loosen it from the pan. To fold the omelet, hold the pan handle with one hand and tip the pan away from you. Give the handle a sharp tap with your other hand so the top edge of the omelet flips over, or fold the edge over with a fork. Slide the omelet from the pan onto a plate, rolling it as it slides, so it lands folded in three with the seam underneath. Tuck in the sides of the omelet to neaten it. Repeat procedure with remaining 1 1/2 t butter, 2 eggs, 1/8 t salt, dash of pepper, and 1 1/2 T mushroom mixture. Yield: 2 servings.
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