Hearty Shallot Soup
from www.augustsharvest.com
8 large shallots, peeled and thinly sliced.
Olive oil
1/4 teaspoon of sugar
2 cloves garlic, minced (sub green garlic here)
8 cups of beef, chicken or vegetable stock
1/2 cup of dry white wine (Pinot Grigio or Sauvignon Blanc)
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese
1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30 minutes. Add the sugar about 10 minutes into the process to help with the carmelization.
2 Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprink with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serves 4-6.
Caramelized Shallot and Roquefort Dip
from www.augustsharvest.com
Ingredients:
2 tablespoons vegetable oil
1 1/4 cups thinly sliced shallots (about 6 ounces)
1/2 cup mayonnaise
3/4 cup sour cream
1 tablespoon of Dijon mustard
4 ounces Roquefort or Danish blue cheese, at room temperature
Salt and freshly ground black pepper, to taste Potato chips, for serving
Directions:
In a heavy-bottomed medium saucepan, heat the oil over medium-low heat. Add the shallots and cover. Cook, stirring often, until the shallots are deep golden brown, about 20 minutes. Cool completely.
In a medium bowl, combine the mayonnaise and sour cream. Add the cheese and mash with a rubber spatula until almost smooth. Stir in the cooled shallots and season with the pepper. Cover and refrigerate until chilled, about 2 hours. Serve chilled or at room temperature with potato chips.
Makes about 2 cups, 8 servings Make Ahead: The dip can be made up to 2 days ahead, covered and refrigerated. If too thick, thin with milk before serving. Onion dip (yes, the kind made from powdered onion soup) with potato chips used to be one of my secret passions until I started making this from-scratch version.
Corn Meal and Shallot Madelaines with Creme Fraiche and Caviar
from www.augustsharvest.com
1/3 cup minced shallot
2 tablespoons cold unsalted butter
1/3 cup yellow cornmeal
1/3 cup all-purpose flour
3/4 teaspoon double-acting baking powder
1 large egg, beaten lightly
1/4 cup crème fraiche or sour cream plus additional as a topping
3 tablespoons water
about 2 ounces of caviar
Directions:
In a skillet cook the shallot in 1 tablespoon of the butter over moderately low heat, stirring, until it is softened and let the mixture cool completely. In a bowl stir together the cornmeal, the flour, the baking powder, and the shallot mixture, add the remaining 1 tablespoon butter, cut into bits, and blend the mixture until it resembles fine meal. Stir in the egg, 1/4 cup of the crhme franche, the water, and salt and pepper to taste and stir the batter until it is combined well.
On a baking sheet heat 16 well-buttered 2 2/3- by 1 3/4-inch madeleine tins (about 2 tablespoons capacity) in the middle of a preheated 400F. oven for 2 minutes, remove the tins from the oven, and into each tin spoon a heaping 1 1/2 teaspoons of the batter. Bake the madeleines on the baking sheet in the middle of the 400F. oven for 6 to 8 minutes, or until a tester inserted in the centers comes out clean, turn them out onto racks, and let them cool completely. The madeleines may be made 3 days in advance and kept chilled in an airtight container. Top the madeleines with the additional crème fraiche and the caviar.
Makes 16 hors d’oeuvres.
Sauteed Green Beans w/ Shallots, Rosemary & Hazlenut
from www.augustsharvest.com
Ingredients:
2 lbs green beans, trimmed (Garlic flower or scapes may substituted when in season)
1/4 cup butter
2/3 cup chopped shallots
1 tsp chopped fresh rosemary or 1 tsp dried
1/2 cup hazelnuts, toasted, husked, chopped
Directions:
Cook green beans in large pot of boiling salted water until crisp-tender, about 5 min. Drain. Rinse beans with cold water; drain well. Pat dry with paper towels. Melt butter in heavy large skillet over medium-high heat. Add shallots and rosemary and saute until shallots are tender, about 5 min. Add green beans and toss until heated through, about 5 min. Season to taste with salt & pepper. Add chopped hazelnuts and toss.
Butter Lettuce with Shallot Dressing
From recipewiki.com
Ingredients
·1 head butter lettuce
· 2 tbsp wine vinegar
· 1 tbsp Dijon mustard
· 2 tbsp minced shallots
· ¼ tbsp salt
· 7 tbsp oil
· ½ head Sierra lettuce
Directions
1. Arrange 3 to 4 Sierra lettuce leaves on each plate.
2. Separate butter lettuce into individual leaves and distribute on each plate.
3. Mix vinegar, mustard, shallots, salt and oil. Blend well. Spoon dressing equally over each salad
