SAVORY SUMMER TARTS
Provided by Maggie Ruggiero
Categories Blender Tomato Brunch Bake Lunch Goat Cheese Ham Crab Summer Tarragon Butter Green Onion/Scallion Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 12 (4-inch) tarts
Number Of Ingredients 29
Steps:
- Make pastry dough:
- Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 5 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough, or pastry will be tough.
- Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together, with a pastry scraper if you have one, and form into 2 (5-inch) squares. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Make tart shells:
- Arrange flan rings on 2 parchment-paper-lined baking sheets. Roll out 1 portion of dough on a lightly floured surface with a lightly floured rolling pin into a 16- by 10-inch rectangle. Cut into 6 rough squares. Gently fit each square into a ring (do not stretch dough). Trim excess dough flush with rim. Lightly prick each shell several times with a fork and chill until firm, about 30 minutes. Repeat with remaining dough and rings.
- Preheat oven to 375°F with racks in upper and lower thirds.
- Line shells with foil (not heavy-duty) and fill with pie weights. Bake until sides are set, about 20 minutes. Carefully remove weights and foil and bake shells until golden-brown all over, 5 to 8 minutes. Cool completely on baking sheets on racks, then remove flan rings.
- Reduce oven temperature to 350°F.
- Assemble goat cheese and tomato tarts:
- Cook haricots verts in salted boiling water until crisp-tender, about 3 minutes. Drain and divide among 4 tart shells along with tomatoes, then top with a round of cheese.
- Assemble crab and tarragon tarts:
- Cook shallot in 1/2 tablespoon oil in a small skillet over medium heat until softened, about 1 minute. Transfer to a small bowl. Heat remaining tablespoon oil in skillet over medium heat, then cook bread, stirring, until golden. Toss croutons with shallot and divide among 4 tart shells. Toss crab with tarragon, zest, and cayenne and add to same shells.
- Assemble pea, scallion, and pancetta tarts:
- Cook scallions in oil in cleaned small skillet over medium heat until softened, about 1 minute. Stir in peas and warm through, then divide mixture among remaining 4 tart shells. Add pancetta to skillet and cook, turning once, until just crisp. Reserve pancetta.
- Make custard and bake tarts:
- Whisk together custard ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper. Divide among shells. Sprinkle chives over goat cheese tarts and top pea tarts with pancetta.
- Bake tarts on baking sheets until custard is just set, about 20 minutes. Cool slightly.
PEAS WITH SHALLOTS
I first served this at an Easter dinner. Delicious! My guests suggested I use even more shallots. It's so easy, nutritious and always a hit! -Rosemary Schirm, Avondale, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add snap peas, frozen peas and shallots; cook and stir until crisp-tender, 5-6 minutes. Stir in salt and pepper.
Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 360mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic exchanges
PEAS WITH ROASTED SHALLOTS
This flavoursome side dish of peas with caramelised onions from James Martin is healthy and versatile
Provided by James Martin
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 6
Steps:
- Turn oven to 200C/180C fan/gas 6. Toss the shallots in the sugar. Heat a large ovenproof frying pan until hot, and add the shallots. Cook for a few mins to caramelise the outside to a nice golden colour, then transfer to the oven for 5 mins to cook through.
- Cook the peas in boiling salted water for 2 mins until tender, drain and mix with the shallots, mint, olive oil and lemon juice. Season and serve with your favourite roast.
Nutrition Facts : Calories 176 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.03 milligram of sodium
DEVILED EGGS WITH SHALLOTS
I made these for a family get together once, and now they are requested all the time. They actually resulted in me collecting deviled egg serving trays. All the measurements are approximate/to taste.
Provided by BabyKEsq
Categories < 60 Mins
Time 40m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Hardboil and shell the eggs. Cut the eggs in half (I keep a paper towel around to wipe the yolk off of the knife between cuts to make cutting easier). Place the yolks in a bowl and set the whites aside.
- Finely mince the shallot(s).
- Using a fork, crush the yolks until they are fine.
- Combine the yolks, shallot, mayonnaise, mustard, vinegar, salt and pepper and stir until smooth. I add the ingredients a little bit at a time and periodically taste to get the flavor to where I want it.
- Place the yolk mixture in a Ziplock bag. Cut a corner off the bag and pipe the yolk mixture onto the egg whites.
- Sprinkle with paprika and serve.
Nutrition Facts : Calories 193.5, Fat 13.6, SaturatedFat 3.7, Cholesterol 426.3, Sodium 301.8, Carbohydrate 3.9, Fiber 0.2, Sugar 1.8, Protein 12.8
SAVORY EGGS WITH PEAS AND SHALLOTS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 18m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Melt butter in a medium skillet over medium heat. Add shallots and cook 3 to 4 minutes. Whisk eggs with salt and pepper and combine with shallots then stir in the cheese and peas, cook 3 to 4 minutes until eggs are firming up but not yet dry. Serve immediately.
ITALIAN PEAS AND EGGS
This is a slightly spicy and VERY filling side dish that you can alter to suit your family's tastes. It's the absolute only way to get my kids and I to eat peas! Simple, filling and TASTY! This comes from my father-in-law's family where inexpensive foods were used to create a filling meal. My husband LOVES to sop up the pea/oil juice with fresh Italian bread. Great as a side for meat dishes.
Provided by RedVinoGirl
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cover the bottom of a small sauce pan with olive oil. Braise onion in the oil and add crushed red peppers to taste. Add one can of peas and juice to oil and let it come to a gentle boil. Drop in as many eggs as desired into the boiling juice. Cover and simmer until eggs are cooked (about 5 minutes). Salt and pepper to taste.
Nutrition Facts : Calories 259.7, Fat 15.3, SaturatedFat 3, Cholesterol 211.5, Sodium 73.9, Carbohydrate 18.8, Fiber 6.1, Sugar 7.4, Protein 12.2
More about "savory eggs with peas and shallots food"
SAVOURY EGGS WITH PEAS AND SHALLOTS - FOOD NETWORK
From foodnetwork.co.uk
Cuisine AmericanCategory BreakfastServings 4
EPICURUS.COM RECIPES | SAVORY PEAS AND SPINACH SAUTE
From epicurus.com
Cuisine AmericanCategory Side DishServings 6-8Total Time 20 mins
SAVORY PEA AND HAM CLAFOUTIS - THYME FOR COOKING
From thymeforcookingblog.com
SAVORY SUGAR SNAP PEAS (OR GREEN BEANS) RECIPE: VEGETABLE ...
From webmd.com
Servings 4Total Time 20 minsCategory DinnerCalories 40 per serving
- Preheat oven to 450°F. Place snap peas in a single layer in a 9x9-inch square or round baking dish. Drizzle olive oil over the top of the snap peas and toss to coat the beans.
- Sprinkle the shallots, Italian seasoning and salt (if desired) over snap peas. Bake until tender but still firm (6-8 minutes).
99 PEA RECIPES FOR EVERY TABLE - EPICURIOUS
From epicurious.com
Estimated Reading Time 7 minsPublished 2015-06-15
- Cold Pea Soup With Herbed Oil Swirl. Creamy, cold, and refreshing, this pretty green soup is the perfect way to start an outdoor dinner party. It feels perfect for spring—but like many of our favorite recipes, it actually starts with sweet frozen peas.
- Spring Pea Butter with Shallot and Lemon. Capture the flavor of peas at peak season freshness with compound butter. Slather it on a baguette right away, or freeze it so you can casually toss it into pasta or spread it onto lamb chops whenever your heart desires.
- One-Pot Spring Pasta with Smoked Salmon. Toss asparagus and frozen peas into boiling linguine just before the pasta has finished cooking for this 30-minute, one-pot meal.
- Charred Sugar Snap Peas with Buttermilk Aioli. Thinly sliced Calabrian chiles add a fiery note to these grilled sugar snap peas. There's definitely something nice about sweet and spice—you may want to add these Italian peppers to all your favorite pea recipes.
- Spring Salad with Crispy Chicken and Bacony Croutons. The rich flavors of crispy, tender chicken and smoky bacon balance the slightly bitter notes of frisée and shaved fennel in this hearty dinner salad.
- Fish Packets with Snap Peas, Tomatoes, and Herb Butter. An easy herbed butter infuses fish and vegetables with rich flavor in this family-friendly dinner.
- Snap Pea Salad with Coconut Gremolata. A Thai-inspired gremolata of toasted coconut, fried shallots, fresh herbs, and lime zest tops this refreshing snap pea salad.
- Braised Leeks, Peas, and Lettuce. When you warm lettuce in butter and wine it gets velvety and rich—a perfect foil to sweet peas. Serve it alongside slow-scrambled eggs or quiche at brunch.
- Spring Green Bowls. Broccoli rice is the base for bright toppings like fresh peas, avocados, and pickled ginger. Round out the bowl with a creamy, herby dressing and a soft-boiled egg.
SAVORY OATS WITH MUSHROOMS AND PEAS - ITS THYME 2 COOK
From itsthyme2cook.com
5/5 (1)
- Place oats in a dry skillet and toast over medium heat until golden brown and fragrant, stirring frequently.
- Melt butter in a medium saucepan over medium heat. Add mushrooms and shallot. Season with a sprinkle of kosher salt. Cook for 3 minutes or until tender. Add broth and bring to boiling.
- Add oats; reduce heat. Simmer, covered, for 25 minutes or until liquid is absorbed and oats are tender, stirring occasionally. Stir in peas, shredded Parmesan cheese, and 1 tsp of minced thyme. Cover, remove from heat. Let sit for 1 minute to warm peas and melt the Parmesan, then stir.
- Divide mixture among four serving bowls. Garnish with shaved Parmesan, and remaining 1/2 tsp of minced thyme, if desired. Season with additional salt and pepper, if desired. Serve immediately.
PARMESAN PEAS WITH PANCETTA AND SHALLOTS - A FAMILY FEAST
From afamilyfeast.com
Reviews 2Estimated Reading Time 2 minsServings 4Total Time 20 mins
- In a medium skillet or sauté pan, melt ½ tablespoon of butter over medium heat just to coat the pan and place in pancetta. Cook over medium until just starting to get crisp, about 3-4 minutes.
- Add remaining butter and shallots with salt and pepper and sauté until tender, about 2-3 minutes.
- Add cream and deglaze the pan, scraping any bits from the bottom. Cook for one minute then add peas.
SCALLOPS WITH PEAS, MINT AND SHALLOTS - THE WASHINGTON POST
From img3.washingtonpost.com
3.5/5 (6)Servings 4Is Accessible For Free TrueCalories 389 per serving
SAUTéED MUSHROOMS AND PEAS (WITH WHOLE30 OPTION)
From thymeandjoy.com
Cuisine AmericanTotal Time 20 minsCategory Side DishCalories 123 per serving
15 SAVORY SHALLOT RECIPES THAT ARE DOWN-RIGHT DELICIOUS
From tasteofhome.com
Estimated Reading Time 4 mins
PAN SEARED SCALLOP WITH QUAIL EGG AND PANCETTA — SAVORY ...
From savorypursuits.com
Estimated Reading Time 3 mins
PEAS WITH BUTTER AND SHALLOTS - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
Reviews 13Estimated Reading Time 1 min
CREAMY PARMESAN RISOTTO WITH PEAS AND ... - SAVORY EXPERIMENTS
From savoryexperiments.com
5/5 (11)Total Time 40 minsCategory Side DishCalories 593 per serving
SAVORY BRAISED SHORT RIBS WITH VEGETABLES AND ARTICHOKE ...
From theorganickitchen.org
5/5 (1)Category Main CourseCuisine AmericanTotal Time 40 mins
ROASTED SNAP PEAS WITH SHALLOTS | HOMESWEETHOMECOOKIN
From homesweethomecookin.wordpress.com
SAVORY CUSTARD RECIPES FOR BREAKFAST, LUNCH & DINNER - THE ...
From blog.thenibble.com
PARMESAN PEAS WITH SHALLOTS AND LEMON RECIPE
From centercutcook.com
SEARCH PAGE
From foodnetwork.co.uk
SAVORY PEAS AND CARROTS RECIPES
From tfrecipes.com
SAVOURY EGGS WITH PEAS AND SHALLOTS
From foodnetwork-uk-stage.loma-cms.com
PEAS AND SHALLOT RECIPES (446) - SUPERCOOK
From supercook.com
SAVORY EGGS WITH PEAS AND SHALLOTS | RECIPE | FOOD NETWORK ...
From pinterest.com
SAVORY EGGS WITH PEAS AND SHALLOTS | RECIPE | SAVOURY EGG ...
From pinterest.co.uk
PEAS AND EGG RECIPES (1379) - SUPERCOOK
From supercook.com
SAVORY EGGS WITH PEAS AND SHALLOTS – RECIPES NETWORK
From recipenet.org
SAVORY EGGS WITH PEAS AND SHALLOTS - GLUTEN FREE RECIPES
From fooddiez.com
WHAT ARE EXAMPLES OF SAVORY FOODS? (25 EXAMPLES)
From thecoldwire.com
PEAS WITH EGGS RECIPES
From tfrecipes.com
SAVORY EGGS WITH PEAS AND SHALLOTS
From crecipe.com
BUTTERY LE SUEUR PEAS WITH SHALLOTS AND GARLIC – WELCOME ...
From rosemarieskitchen.website
FOOD NETWORK SAVORY EGGS WITH PEAS AND SHALLOTS RECIPE ...
From ketofoodist.com
SAVOURY EGGS WITH PEAS AND SHALLOTS - SAVOURY EGGS WITH ...
From foodnetwork-uk-stage.loma-cms.com
SAVORY EGGS WITH PEAS AND SHALLOTS RECIPE
From crecipe.com
SAVORY EGGS WITH PEAS AND SHALLOTS RECIPE | RACHAEL RAY ...
From sjk.hgf.dyndns.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love