SHALLOT YOGURT
Provided by Samin Nosrat
Categories Condiment/Spread No-Cook Yogurt Summer Shallot Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Mix shallots, yogurt, and 1 tablespoon oil in a medium bowl; season with salt. Cover and chill at least 6 hours to let flavors meld.
- Drizzle shallot yogurt with more oil.
- DO AHEAD: Shallot yogurt can be made 1 day ahead. Keep chilled.
BALSAMIC-ROASTED SHALLOT SAUCE
This sauce is excellent poured over any kind of roasted meats, or even pasta. It's rather rich, but delicious. To save time, you may skip roasting the shallots and simply saute them, but the roasting enhances the flavor.
Provided by z.amelia
Categories Sauces
Time 1h50m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Drizzle olive oil and half the rosemary over peeled shallots and place in a baking dish. Roast for 30 minutes at this temperature.
- Increase oven temperature to 400 and roast for an additional twenty minutes. Remove from oven and allow to cool.
- Melt butter in a saucepan and saute onion and remaining rosemary until soft.
- Add red wine and cook on a low boil, allowing liquid to reduce, about eight minutes.
- Add chicken stock and continue to cook on a low boil while the liquid contiunes to reduce
- Slice roasted shallots and add to sauce. Add the peppercorns and the balsamic vinegar and allow to reduce until sauce thickens.
- Pour over roasted meats or pasta.
Nutrition Facts : Calories 285.6, Fat 19.8, SaturatedFat 8.6, Cholesterol 34.1, Sodium 260.3, Carbohydrate 13, Fiber 0.4, Sugar 3.1, Protein 4.1
YOGURT-RUBBED ROASTED CHICKEN WITH RED PEPPER SAUCE
Chicken coated with yogurt, thyme and coriander is roasted with carrots, shallots and red peppers. Purée the peppers with goat cheese for a sumptuous sauce that does double-duty as a sandwich spread. From the LA Times, May 1, 2008
Provided by Karen in MA
Categories Whole Chicken
Time 3h30m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, stir together the yogurt, 2 tablespoons of the olive oil, the dry mustard, thyme, coriander, 1 1/2 tablespoons salt and one-half teaspoon pepper.
- Loosen the skin around the chicken breasts and thighs, then rub both chickens all over (beneath the skin and inside the cavity, too) with the yogurt mixture. Refrigerate the chickens, uncovered, for 1 hour.
- Heat the oven to 350 degrees.
- Place the shallots, carrots, peppers, the remaining 2 tablespoons of olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper into a large roasting pan and toss well. Arrange a rack over the vegetables large enough to hold both chickens.
- Arrange the chickens on the rack, breast-sides up, and roast, basting occasionally with pan juices, until the vegetables are very tender and the chickens are deep golden brown and cooked through, 1 1/2 to 2 hours. Transfer the chickens to a large platter and tent with foil; set aside.
- Drain the pan drippings into a bowl, then skim off and discard the fat; set aside.
- Remove and discard the skin from the peppers (it should peel off fairly easily), then transfer them to a food processor.
- Add half the shallots and pulse until roughly chopped. Add the goat cheese and salt and pepper to taste and pulse again until just combined. This makes a generous 2 cups of purée.
- Remove all but 1 cup of the purée and set aside to use throughout the week as a sandwich spread or dip, then purée the remaining red pepper mixture until smooth.
- In a large skillet, whisk together the reserved pan drippings, chicken broth and flour until smooth, then bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer until just thickened, about 1 minute. Whisk in the red pepper purée and cook until just thickened, 1 to 2 minutes more. Strain the sauce, discarding any solids, and keep warm.
- Carve the chickens and transfer to plates. Spoon 1 to 2 tablespoons of the red pepper and goat cheese sauce over each serving and serve with the remaining roasted shallots and carrots on the side.
Nutrition Facts : Calories 673.4, Fat 46.7, SaturatedFat 13.9, Cholesterol 171.6, Sodium 356.5, Carbohydrate 18.3, Fiber 2.5, Sugar 4.5, Protein 44
ROASTED SHALLOT PEANUT SAUCE
This is a great sauce for egg rolls or spring rolls or even chicken fingers. It sweet and spicey all at once. Great served warm or at room temperature.
Provided by riffraff
Categories Vegetable
Time 45m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F.
- Place the shallots on a parchment-covered baking sheet and roast until they are very tender and the juices have started to ooze out, 30 to 35 minutes.
- Let the shallots cool slightly, and then squeeze the pulp out of the skins.
- Place the shallot pulp and all the remaining ingredients in a food processor or blender, and blend until smooth.
- I used the mortor and pestle for this step.
- The sauce will keep, covered and refrigerated for up to a week.
- Warm before serving or bring to room temperature.
- Works great on a buffet table.
Nutrition Facts : Calories 696.9, Fat 56.7, SaturatedFat 28.2, Sodium 816, Carbohydrate 39.4, Fiber 4.1, Sugar 25.3, Protein 19.9
ROASTED SHALLOTS
I've been making this forever from my Fields of Greens cookbook. I went to add it to a menu & it isn't posted here. Had to fix that. ;)
Provided by Elmotoo
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400ºF.
- Cut the ends off the shallots and peel them. If you are struggling with getting the skin off, make a shallow cut along the length of the shallot and then peel. Place them on a small baking sheet and drizzle them lightly with olive oil.
- Pour on the balsamic vinegar and sprinkle with a good pinch of salt and a few grinds of pepper. Use a rubber spatula or your hands to mix well.
- Lay down the thyme sprigs and cover the pan with foil. Bake for 20 minutes, then remove the foil and bake for another 15 minutes. Remove and discard the thyme sprigs. Allow to cool slightly and serve.
Nutrition Facts : Calories 88.8, Fat 0.1, Sodium 15.5, Carbohydrate 20.4, Sugar 1.2, Protein 2.9
ROASTED SHALLOT YOGURT SAUCE
Make and share this Roasted Shallot Yogurt Sauce recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Place shallots and garlic on baking sheet and roast at 375 for 15 minutes. Let cool slightly.
- In a food processor, combine all ingredients. Taste and adjust seasonings.
Nutrition Facts : Calories 233.3, Fat 8.3, SaturatedFat 5.2, Cholesterol 31.9, Sodium 708.2, Carbohydrate 31.1, Fiber 0.6, Sugar 12.3, Protein 11.5
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