487 shallot recipes

Though it need a little long time to cook, good to try and all the time is worthy.

Easy, quick and rich tasting pasta and it's ready in 20 minutes.

Crayfish and poached quail egg salad pairs court-bouillon-poached crayfish with delicate soft quail eggs over greens, dressed in a truffle and dill vinaigrette. An elegant composed seafood starter.

Baked oysters with garlic pine nut butter: fresh oysters baked in their shells under a compound butter of toasted pine nuts, garlic, shallots, fresh herbs, brandy, and lemon. A restaurant-grade appetizer.

Salad of Fresh Fava Beans with Pecorino Romano Cheese recipe

Medallions of Veal with Pistachio Butter Sauce recipe

Pork tenderloin medallions Veronique: sauteed in butter, finished in a sherry-cream sauce built from the pan drippings, and topped with butter-sauteed seedless grapes. Elegant French bistro cooking.

Pan-seared lamb shoulder chops with rosemary and thyme, finished with a quick balsamic reduction sauce made from shallots, chicken broth, and butter. Ready in 35 minutes.

French country chicken: pounded chicken breasts sautéed and topped with a light shallot and mushroom pan sauce built with white wine, chicken broth, and fresh rosemary. Ready in under 30 minutes, no cream.

Sautéed cubed veal in cream sauce with shallots, white wine, and a finishing trio of parsley, tarragon, and chives. A French bistro main with restaurant polish.

Thai Makhua Phao Song Kruang: flame-charred eggplant topped with a savory stir-fried pork and prawn mixture seasoned with fish sauce, fermented soybeans, and garlic. Authentic smoky Thai eggplant dish.

Marchand de vin sauce with red wine, mushrooms, ham, and shallots simmered in beef stock. A classic New Orleans French butter sauce for steaks and grilled meats.

Baked sole fillets smothered in a rich mushroom-shallot cream sauce and topped with grated Parmesan. Just 10 minutes of prep for an elegant weeknight fish dinner.

Tom yum goong, the Thai hot and sour shrimp soup: a fragrant broth of kaffir lime leaf, lemongrass and galangal, made fiery with chili and sour with lime. Light, aromatic and ready fast.

Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.

Mouclade, the classic French Bordeaux mussel dish steamed with shallots, white wine, saffron, and cream. Like moules marière's richer, golden cousin.