GREEN BEANS AND GREENS WITH FRIED SHALLOTS
These delightfully al dente green beans are a quick-cooking nod to the green bean casserole. There is no cream of mushroom soup, but there are fried shallots. Torn leafy greens, briefly sautéed with a bit of butter and a few melted anchovies (which can be omitted for vegetarians), are added to the beans to wilt at the last minute for a very green-on-green side. Depending on what else you're serving, this could almost count as a salad. Be sure to finish with plenty of acid and flaky salt.
Provided by Alison Roman
Categories dinner, vegetables, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oil and shallots in a large skillet over medium heat. Cook, swirling the skillet occasionally, until shallots are lightly browned and starting to crisp, 5 to 6 minutes. Using a slotted spoon, transfer shallots to a paper towel; season with salt and pepper.
- Transfer half of the oil from the pan to a small bowl. Return the skillet to medium-high heat, and add green beans. Season with salt and pepper and cook, without tossing, until lightly charred and blistered on one side, 3 to 4 minutes. Give them a toss, and cook, another 3 to 4 minutes, until just tender and cooked through.
- Add butter and anchovies, and season with salt and pepper. Add kale, and toss to coat until greens are wilted and tender and butter is melted, 2 to 3 minutes. Remove from heat, and add vinegar, tossing to coat. Season with salt, pepper and more vinegar, if needed.
- Transfer to a large bowl or platter and drizzle with reserved shallot oil. Scatter with fried shallots and flaky salt, and serve.
MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS
Steps:
- Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
- Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.
- In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.
- Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
- Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.
CRISPY FRIED SHALLOTS
Crispy fried shallots are an essential condiment in Vietnam. They turn up in soups and on salads, sprinkled onto dumplings as a garnish, and minced and added to meatballs. Crispy, sweet, and salty, they are indispensible. You may want to make double batches, as people have a hard time resisting the urge to snack on them.
Provided by Charles Phan
Categories Fry Quick & Easy Deep-Fry Shallot
Yield Makes 1 cup fried shallots
Number Of Ingredients 2
Steps:
- 1. In a small saucepan, heat the oil over medium-high until it registers 275°F on a deep-fry thermometer. Add the shallots and cook, stirring, until light golden brown, about 8 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain.
- 2. Increase the heat to high and place a fine-mesh sieve over a heatproof bowl. When the oil registers 350°F on the deep-fry thermometer, add the once fried shallots and cook just until they are crispy and well-browned, about 1-2 seconds, watching carefully so the shallots don't burn.
- 3. Immediately pour the oil and shallots through the sieve to stop the cooking, then transfer to shallots to a paper towel-lined plate to drain. Reserve the oil for another use. The shallots will keep, stored in an airtight container, for 1 day, but they're best the day they are made.
ZUCCHINI WITH SHALLOTS
This simple dish from Pierre Franey is light and delicious. It takes only 15 minutes and would be a great side dish for grilled beef or chicken or for any type of seafood. The bread crumbs added at the end provide excellent texture.
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Rinse the zucchini and pat dry. Trim off the ends, but do not peel them. Cut into 1/8-inch slices.
- Heat the oil in a nonstick skillet and when the oil is hot, add the zucchini. Saute the zucchini over high heat, shaking the pan and tossing gently. Add salt and pepper, and cook a total of 5 minutes.
- Add the bread crumbs and butter to the pan. When the crumbs start to brown, add the shallots and cook for another minute, tossing. Serve sprinkled with parsley.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 449 milligrams, Sugar 5 grams, TransFat 0 grams
CARAMELIZED SHALLOTS
Steps:
- Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
- Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.
CRISPY SHALLOTS ( INA GARTEN BACK TO BASICS)
This is for crisy shallots to serve on soup, steaks, in salads etc. Delicious addition. Must try. Ideally paired with roasted potato and leek soup by Ina Garten (see my public recipes for the recipe). This is from her Back to Basics cookbook in 2008. Enjoy! ChefDLH
Provided by ChefDLH
Categories Onions
Time 55m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Heat the oil and butter in a saucepan over medium-low heat until it reaches 220° on a candy thermometer.
- Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly.
- Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
- Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
More about "fried shallots ina garten recipes"
CRISPY FRIED SHALLOTS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Cuisine AmericanTotal Time 15 minsCategory SidesCalories 248 per serving
- In a 6- or 8-inch (15- or 20-cm) skillet, combine the shallots and the oil and place over medium heat. Stir the shallots with a spatula to separate them. Cook, stirring occasionally, until the oil becomes hot and starts sizzling, about 5 minutes.
- Reduce the heat to medium-low and continue to cook, stirring occasionally and incorporating the shallots around the outer edge of the pan back into the center as those tend to cook faster. After 5 minutes, the shallots should be the color of honey (if not, turn the heat down to low and continue to cook for 1 to 2 minutes longer).
- When the shallots turn the desired color, immediately remove the skillet from the heat and dump the shallots and oil into the strainer. Let both the shallots and the oil cool completely. (It’s okay, you can snitch a few fried shallots, lord knows we understand the temptation.)
STIR-FRIED LETTUCES WITH CRISPY SHALLOTS RECIPE | BON …
From bonappetit.com
3.8/5 (9)Estimated Reading Time 50 secsServings 4Total Time 45 mins
- Heat oil in a large nonstick skillet over low heat. Add shallots; cook, stirring often, until golden brown, about 12 minutes. Remove with a slotted spoon to a paper towel-lined plate and season lightly with salt and pepper (shallots will crisp as they cool).
- Increase heat to medium; add sausage and next 3 ingredients to same skillet; stir for 2 minutes. Add 1/4 cup water; scrape up any browned bits. Increase heat to medium-high; add lettuce and watercress and cook, tossing often, just until wilted, 1–2 minutes. Season with salt and pepper. Sprinkle fried shallots over. Serve with brown rice.
INA GARTEN'S CARAMELIZED SHALLOTS RECIPE | …
From leitesculinaria.com
5/5 (2)Total Time 1 hrCategory SidesCalories 180 per serving
- In a 12-inch (30-cm) ovenproof sauté pan or cast-iron skillet over medium heat, melt the butter. Add the shallots and sugar and toss to coat. Cook over medium heat, tossing occasionally, until the shallots start to brown, about 10 minutes.
- Add the vinegar, salt, and pepper and toss well. Place the pan or skillet in the oven and roast until the shallots are tender, 15 to 50 minutes, depending on the size of the shallots. Immediately transfer the shallots to a platter or serving dish. (Don't worry about the variance in cooking temperature, if the shallots are done before the rest of dinner, transfer them to a plate, hold at room temperature, and then slide them back into the oven for just a few minutes to warm.)
BAREFOOT CONTESSA | CARAMELIZED SHALLOTS | …
From barefootcontessa.com
- Melt the butter in a 12-inch ovenproof sauté pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
- Place the sauté pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.
BAREFOOT CONTESSA | RECIPES MAIN PAGE
From barefootcontessa.com
CRISPY FRIED SHALLOTS RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (16)Estimated Reading Time 50 secsServings 2
- Set a fine-mesh strainer over a medium heatproof bowl. Thinly slice shallots crosswise into rings on a mandoline (they should be about the thickness of a dime).
- Place shallots in a medium saucepan and pour in oil to submerge. Set over medium-low heat and cook, stirring often with a fork to encourage rings to separate, until shallots are golden brown, 20–25 minutes. (Keep an eye on them; once they start to brown they’ll darken fast.)
- Pour shallots into strainer to drain, then transfer to paper towels. Season with salt and let cool. Reserve shallot oil for another use, like vinaigrettes, stir-fries, and soups.
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