Red Wine And Shallot Vinaigrette Food

SHALLOT VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

RED WINE VINAIGRETTE

Steps:

• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

SHALLOT & RED WINE SAUCE

Steps:

• Sauté 250g sliced shallots in a medium saucepan with 4 tbsp olive oil over a high heat for about 3 mins until lightly browned, stirring often.
• Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.
• Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
• Pour in 5 tbsp balsamic vinegar and cook until evaporated away to a syrup, then pour in 400ml red wine and cook until reduced by two thirds.
• Pour in 400ml beef or brown chicken stock and bring to the boil.
• Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary.
• Add a little salt to taste and finally 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.

EASY SHALLOT VINAIGRETTE

Steps:

• In a small bowl, whisk together shallot, vinegar, mustard, and honey. Slowly whisk in oil until well combined. Season with salt and pepper. Stir in oregano, if desired.

ARUGULA, TOASTED WALNUT AND ROASTED PEAR SALAD WITH RED WINE/SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 375 degrees.
• Place pear halves, cut side up, on a baking sheet and brush them with honey. Place pan in oven. Bake for 15 to 20 minutes or until golden. Slice the pears lengthwise into half-inch slices. In a small bowl, whisk together the vinegar and shallots. Whisk in olive oil until emulsified. Add salt and pepper to taste. Toss the arugula with the vinaigrette. Plate salad individually with pear slices and toasted walnuts sprinkled on top.

RED WINE AND SHALLOT VINAIGRETTE

Steps:

• Place all ingredients into a glass jar and tightly seal the lid.
• Shake the jar really well to combine all the ingredients.
• Refrigerate until ready to use (can be kept in fridge for up to 3 weeks).
• Remove from refrigerator when ready to use, to serve at room teperature.

DIJON RED WINE VINAIGRETTE

Steps:

• Combine vinegar and next 4 ingredients in a medium bowl.
• Slowly whisk in oil until well blended.
• Use immediately, or store in an airtight container in the refrigerator until ready to use; bring to room temperature, and stir or shake to mix.

SHALLOT AND RED WINE SAUCE

Steps:

• Saute the shallots in a medium saucepan with the oil, over high heat for 3 minutes until lightly brown. Stir them all the time and adjust heat if they start to get too brown. Season with ground black pepper and then add the garlic and rosemary. Continue cooking for 3 more minutes. Stir all the time and adjust the heat to keep from getting too brown.
• Pour in the vinegar and cook until it evaporates to a syrup, then pour in the wine and cook until reduced by 2/3.
• Pour in the stock and bring to a boil. Turn down the heat and simmer until reduced by 2/3 again, to around 250 ml.
• Remove the garlic and rosemary.
• Add a little salt if necessary.
• Finally whisk in the butter.
• Serve over steak before serving.

WARM CHICKPEA SALAD WITH SHALLOTS AND RED WINE VINAIGRETTE

Steps:

• In a large bowl, combine the shallots, vinegar, garlic, and salt.
• Set aside for 10 minutes to allow the shallots and garlic to mellow.
• In a medium saucepan over high heat, bring 2 quarts of water to a boil.
• Add the chickpeas and blanch for 1 to 2 minutes.
• Drain.
• Add the carrot, parsley, and oil to the shallot mixture.
• Toss in the chickpeas and season with salt and pepper.
• Serve immediately with a loaf of good crusty bread, sweet butter and a leafy tossed salad.
• LYNNE'S TIPS:.
• Make extra and toss along with leftover tofu, seitan, shrimp, or cooked chicken breast into mixed greens for an entrée salad the next day.
• Substitute cannelini beans for the chickpeas and toss in some chopped good-quality salami.
• Simmering canned beans in lightly salted water for several minutes freshens them up. The warmed beans also absorb better the flavors of the vinaigrette.
• THOUGHTS FROM LYNNE:.
• On Canned Beans: Canned beans are the answer to little time and money. They taste every bit as good as those cooked from scratch, and they're packed with nutrition, including fiber, protein, complex carbohydrates and B vitamins. Add them to soups, toss them into green salads, or dress them with flavorful oils, vinegar and herbs.
• On Chickpeas: For my money, the chickpea should be canonized into the food lover's hall of fame. It is meaty, sweet and friendly with just about every seasoning and ingredient. Of course Peter Berley has known this for years.