BUTTERY SHALLOT BREAD SAUCE
This bread sauce has flavour layered up from the very start ,with almost-melting shallots, herbs and spices
Provided by Jane Hornby
Categories Condiment, Lunch
Time 45m
Number Of Ingredients 11
Steps:
- Heat the butter and oil in a pan, then add the shallots, cloves, thyme and bay and cook very, very gently for 15 mins until soft, translucent and pale golden.
- Remove the cloves, add the milk and pepper, then bring to a gentle simmer for 10 mins. Stir in the breadcrumbs, give it another 5 mins or so over a very low heat until the bread has plumped up nicely, then stir in the cream and nutmeg. Fish out the stalks from the thyme - the leaves will have fallen off. Season to taste. To serve, grate over a little more nutmeg, drizzle with a little more cream and decorate with a bay leaf.
Nutrition Facts : Calories 174 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.43 milligram of sodium
CARAMELIZED-SHALLOT AND SAGE MASHED POTATOES
Categories Potato Side Sauté Thanksgiving Vegetarian Quick & Easy Vinegar Fall Sage Shallot Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Prepare perfect mashed potatoes . Meanwhile, heat oil in heavy medium skillet over high heat. Add shallots; sauté until tender, about 2 minutes. Reduce heat to medium-low; stir until shallots are golden, about 5 minutes longer. Add fresh sage, white balsamic vinegar, and sugar; stir until caramelized, about 2 minutes. Stir shallot-sage mixture into potatoes. Season with salt.
SHALLOT SAGE BREAD
Make and share this Shallot Sage Bread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Breads
Time 3h40m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- In a skillet melt the 1 tbsp butter,cook shallots 2-3 minutes or until translucent.
- Set aside.
- In a large mixing bowl,stir together 2 cups of the flour,yeast and sage,set aside.
- Heat and stir water,butter,sugar and salt just until warm (120-130) and butter almost melts.
- Add shallots and water mixture to flour mixture.
- Beat with electric mixer on low speed 30 seconds,scraping bowl.
- Beat on high speed 3 minutes.
- Stir in as much of the remaning flour as you can.
- Turn dough out onto lightly floured surface.
- Knead in enough of the remaning flour to make a moderately soft dough that is smooth and elastic.
- Shape into a ball.
- Place dough in a lightly greased bowl,turning once.
- Cover and let rise in warm place until double,about 1 hour.
- Punch dough down.
- Turn dough onto lightly floured surface.
- Divide in half.
- Cover,let rest 10 minutes.
- Grease 2 baking sheets,set adide.
- Shape each half of the dough into a 6 inch round loaf,tucking edged beneath.
- With a sharp knife make 3 wvwnly spaced 3 inch cuts toward center of rounds.
- Place rounds on prepared baking sheets.
- Cover and let rise in warm place until nearly double,30-40 minutes.
- Bake in 375 oven 40 minutes.
- Remove from pans and cool on racks.
Nutrition Facts : Calories 1793.5, Fat 27.5, SaturatedFat 15.3, Cholesterol 61.1, Sodium 767.9, Carbohydrate 334.9, Fiber 12.8, Sugar 13.7, Protein 46.3
FOCACCIA WITH SAGE
Categories Bread Herb Bake Vegetarian Healthy Vegan Sage Bon Appétit
Yield Makes 1 Focaccia
Number Of Ingredients 11
Steps:
- FOR SPONGE:
- Place 1/2 cup water in large bowl. Stir in yeast. Let stand until yeast dissolves and mixture is cloudy, about 10 minutes. Stir in flour. Cover with plastic. Let stand until very bubbly, about 45 minutes or less
- FOR FOCACCIA:
- Place 1 cup water in small bowl. Stir in yeast. Let stand until yeast dissolves and mixture is cloudy, about 10 minutes. Stir dissolved yeast mixture and 1/4 cup olive oil into sponge in large bowl. Stir in 1 cup flour. Stir in 2 tablespoons chopped sage and 2 teaspoons salt. Add remaining flour in 2 batches, mixing until well blended after each addition. Turn out dough onto lightly floured surface. Knead dough until soft and velvety, about 10 minutes.
- Oil large bowl. Add dough, turning to coat with oil. Cover with plastic. Let dough rise in warm area until doubled, about 1 hour 15 minutes.
- Oil 11x17-inch baking sheet. Punch down dough. Transfer to prepared sheet. Using oiled hands, press out dough to cover bottom of pan. Cover dough with kitchen towel. Let stand 10 minutes (dough will shrink).
- Press out dough again to cover pan. Cover with towel. Let rise in warm draft-free area until doubled in volume, about 1 hour.
- Meanwhile, position rack in center of oven. Place baking stone on rack and preheat oven to 425°F. (Baking stones are available at cookware stores. Unglazed quarry tiles, available at tile stores and some building supply stores, can also be used. If unavailable, heat another baking sheet in oven 10 minutes).
- Using fingertips, press dough all over, creating dimples. Drizzle dough with 2 tablespoons oil. Sprinkle with 1 tablespoon sage and 1 teaspoon salt.
- Place pan directly on pizza stone. Spray oven with water from spray bottle. Bake until focaccia is golden and top is crisp, spraying oven with water twice more during first 10 minutes, about 25 minutes total. Transfer bread to rack. Cool slightly. Serve bread warm or at room temperature.
FRIED SAGE SALSA VERDE
A quick pass through hot oil transforms sage leaves. No longer leathery, they're perfectly aromatic, ready to crumble into a simple combination of parsley, oil, shallots and vinegar. This fried sage salsa verde, which is adapted from "Salt Acid Fat Heat" (Simon & Schuster, 2017), can be drizzled over turkey, roasted vegetables, stuffing, casseroles or anything else that needs a little perking up.
Provided by Samin Nosrat
Categories condiments
Time 20m
Yield About 1 1/2 cups
Number Of Ingredients 7
Steps:
- Line a baking sheet with paper towels and set aside.
- In a small bowl, combine the shallots and vinegar, and set aside for 15 minutes to soften. In a medium bowl, combine parsley, olive oil and a generous pinch of salt. Set aside.
- Pour the neutral oil into a medium saucepan and set over medium-high heat. After 2 minutes, add a sage leaf to test the temperature. (The oil should be around 360 degrees.) When the sage leaf sizzles, add the rest of the sage and stir with a slotted spoon or spider. As soon as the bubbles subside, after about 20 seconds, remove the herbs from the oil and spread them out onto the prepared baking sheet. Season lightly with salt. The sage will get crisp as it cools.
- Just before serving, use a slotted spoon to add the shallots (but not the vinegar, yet) to the parsley oil. Stir, taste and add salt and vinegar as needed to achieve a nice tang. Crumble and stir the sage into the salsa. The final sauce should be loose enough to drizzle from a spoon, so adjust with a little more oil if needed, then taste and adjust with salt and vinegar one last time before serving. Cover and refrigerate leftovers for up to 3 days. It makes an excellent accompaniment for Thanksgiving dishes, as well as any other roasted meats, vegetables or grilled fish.
HERBY FRIED SHALLOT AND BREAD CRUMB CRUNCH
This recipe begins with shallots fried Southeast Asian style, starting in cold oil, with a method so simple you'll never do it any other way. You don't need a thermometer or any other special equipment - just patience and a careful eye. In exchange, you're rewarded with caramel-sweet shallots that crunch, then melt between your teeth. Next, rosemary, sage and stale bread crumbs take turns in the oil, crisping as they cool. Then, they're tossed with chopped parsley, thyme and a little flaky salt. From the moment the mixture is done, you won't be able to stop eating it. But if you wait, it makes the perfect topping for green bean casserole, potato gratin, or macaroni and cheese. Sprinkle it atop mashed potatoes doused with gravy, or just put a bowl of it on the table and let people do with it what they will - they'll probably end up putting some on every bite.
Provided by Samin Nosrat
Time 45m
Yield About 3 cups
Number Of Ingredients 8
Steps:
- In a food processor, pulse the bread until no pieces larger than a pea remain. Set aside.
- Line 2 baking sheets with paper towels and set a fine-mesh strainer over a medium saucepan. Set aside.
- Combine shallots and oil in a second medium saucepan or a wok, and place over medium-high heat. Cook, stirring frequently, until shallots begin to bubble, about 2 minutes, then reduce heat to medium-low. With the shallots constantly bubbling - the constant bubble is key - continue frying. Stir regularly to ensure even cooking, until shallots turn pale golden brown, 24 to 28 minutes longer.
- Quickly and carefully pour the shallots and the oil into the prepared strainer, draining the oil into the first saucepan. (The shallots will continue to carry over to a deep golden brown as they cool and crisp up.) Carefully spread out the shallots to cool onto one of the prepared trays and season lightly with salt. Set aside.
- Reset the strainer over the now-empty pot and set aside. Place the saucepan with the strained oil over medium-high heat, and add a sage leaf to test the temperature. (Alternatively, use a thermometer to check that the oil is at 360 degrees.) When it sizzles, add the rest of the sage and the rosemary, and stir with a slotted spoon or spider. As soon as the bubbles subside, after 20 to 30 seconds, remove the herbs from the oil and spread them out onto the second baking sheet.
- Add the bread crumbs to the oil and stir. Cook, stirring constantly, until golden brown, 3 to 4 minutes, then quickly and carefully pour the bread crumbs and oil into the prepared strainer. Spread bread crumbs on the baking sheet beside the rosemary and sage. Season herbs and bread crumbs lightly with salt. Set aside and allow to cool.
- To assemble, in a large bowl, toss together shallots, bread crumbs, crumbled fried herbs, parsley and thyme, and 3/4 teaspoon flaky salt. Taste and adjust seasoning as needed. Keep in an airtight container for up to 3 days.
More about "shallot sage bread food"
PASTA WITH PANCETTA, SHALLOTS AND SAGE RECIPE - FOOD & …
From foodandwine.com
5/5 Total Time 1 hrServings 6
- In a large skillet, heat 1 tablespoon of the olive oil. Add the pancetta and cook over moderately low heat until most of the fat has rendered and the pancetta is golden, about 10 minutes. Add the wine and simmer over moderately high heat until evaporated, about 3 minutes. With a slotted spoon, transfer the pancetta to a bowl and toss with the chile. Pour the fat off and return the skillet to the stove.
- Heat the remaining 3 tablespoons of olive oil in the skillet. Add the shallots and sage leaves and cook over low heat, stirring occasionally, until the shallots are translucent, about 8 minutes. Stir in the tomatoes and cook until softened, about 4 minutes. Add the pancetta and chile and cook over low heat, stirring occasionally, until the sauce thickens, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, reserving 1/2 cup of the pasta cooking water. Drain the rigatoni and return the pasta to the pot. Stir in the shallot-and-pancetta mixture along with the reserved pasta cooking water. Season with salt and pepper, toss well and serve.
CARAMELIZED SHALLOT AND ROSEMARY FOCACCIA BREAD | VEGAN ...
From rabbitfoodrunner.com
Reviews 3Estimated Reading Time 7 minsServings 12
SHALLOT SAUSAGE BREAD - MISS CHINESE FOOD
From misschinesefood.com
Estimated Reading Time 3 mins
ROSEMARY - SHALLOT FOCACCIA - SIMPLY SUNDAYS
From simplysundaysfoodblog.com
Reviews 2Category Side Dish
- Add in the remaining flour, the olive oil and a pinch of kosher salt. Beat on medium for about 5 minutes until a ball is formed
- Turn the dough ball out into a lightly oiled bowl, cover with plastic wrap and place in a warm area for about 2 hours until it rises
- Once the dough rises, spread out into an oiled pan and lightly dimple with the tips of your fingers. Cover with plastic wrap and let rise again for about another hour
SAGE AND CARAMELIZED SHALLOT BROWN BUTTER ON PUMPKIN ...
From creative-culinary.com
Servings 6-8Estimated Reading Time 6 mins
- Put 4 oz of butter into a small saucepan; heat on medium heat until a foam appears on the top. Watch carefully until the butter solids turn brown.
SHALLOT AND GREEN OLIVE FOCACCIA - SUSTAINING THE POWERS
From sustainingthepowers.com
Estimated Reading Time 5 minsTotal Time 1 hr 50 mins
- Prepare pizza dough as directed in the recipe and allow it to rise for about an hour, or until doubled in size. Punch down dough.
- Pre-heat the oven to 450 degrees. (Make sure your oven is clean first, or food residue may catch fire at this temp. Not that I know from experience or anything…)
- Stretch the dough ball out in the center of the skillet until it’s about an inch thick and allow it to rise a second time until it fills the pan, about 30 minutes. (For the jellyroll pan, you may want to shape it into a rectangle before rising so it rises to the correct shape.) You don’t want to stretch the dough too thin, so it will only fill the skillet about 2/3 way before the second rise.
CREAMY BREAD & SHALLOT SAUCE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Cuisine BritishTotal Time 35 minsCategory CondimentCalories 198 per serving
- Melt the butter in a deep non-stick pan. Add the shallots, cloves and bay leaves, and gently cook for 10 mins over a low heat until the shallots are soft and colouring a little. Pour in the milk, then part-cover the pan and leave to simmer on a very low heat for 10 mins.
- Remove the cloves, then add the bread and cream to the shallot mixture. Grate in half the nutmeg, then cook for 5 mins, or until the bread absorbs the milk and starts to break down a little but still has a texture. Can be made 1 day ahead (you may need to thin with a little milk). Grate over the remaining nutmeg to serve.
FINDING COMFORT IN SIN: SHIITAKE, SHALLOT AND SAGE ...
From hossofsauce.wordpress.com
Estimated Reading Time 5 mins
WHAT IS A SHALLOT? BENEFITS, USES AND HOW TO COOK WITH ...
From draxe.com
Estimated Reading Time 8 mins
BRUSSELS SPROUTS WITH BREAD CRUMBS AND SAGE ... - WITH FOOD
From withfoodandlove.com
5/5 (1)Category SidesServings 4Total Time 40 mins
GRILLED PORK TENDERLOIN, SHALLOT SAGE MARINADE
From thymeforcookingblog.com
Estimated Reading Time 2 mins
SHALLOT AND SAGE BUTTERNUT SQUASH SOUP - TASTES OF THYME
From tastesofthyme.com
Cuisine AmericanCategory Soup
GLAZED SHALLOT, WALNUT, SAGE, AND GOAT CHEESE PIZZA ...
From walnuts.org
Estimated Reading Time 4 minsCalories 350 per servingTotal Time 4 hrs 5 mins
SHALLOT CONFIT WITH HERBS - AROUND ANNA'S TABLE
From aroundannastable.com
Servings 2Total Time 25 mins
SAVORY BREAD PUDDING | FOODBYMARIA RECIPES
From foodbymaria.com
Cuisine American InspiredTotal Time 456684 hrs 16 minsCategory VegetarianCalories 208 per serving
EASY SHALLOT SAGE BUTTER RECIPE FOR STEAK - …
From barbecuebible.com
Estimated Reading Time 40 secs
SHALLOT AND SAGE-ROASTED TURKEY WITH SHALLOT GRAVY ... RECIPE
From crecipe.com
MUSHROOM TAGLIATELLE WITH LEMONY SHALLOTS AND RYE CRUMBS ...
From purchaseagain.com
KETO-STYLE STUFFING FOR THANKSGIVING
From foodnetwork.ca
RED WINE SHALLOTS & SAGE PIZZA - CALL ME BY YOUR PASTA
From callmebyyourpasta.com
SHALLOT - KITCHEN DICTIONARY - FOOD.COM
From food.com
R/FOOD - [HOMEMADE] SHALLOT, PRESERVED LEMON, SAGE, AND ...
From reddit.com
BREAD RECIPES WITH THYME AND ROSEMARY AND SAGE AND BREAD ...
From supercook.com
ROASTED SHALLOTS WITH SAGE STUFFING - THE COMMUNITY FARM
From thecommunityfarm.co.uk
HERBY FRIED SHALLOT AND BREADCRUMB CRUNCH - …
From pressreader.com
HOW SAMIN NOSRAT MAKES THANKSGIVING LESS BORING | NYT ...
From lltk.us
RECIPE FOR TAGLIATELLE MUSHROOMS WITH LEMON SHALLOTS AND ...
From reviewguruu.com
CARAMELISED SHALLOTS WITH HAZELNUTS, PARMESAN AND SAGE ...
From foodtolove.co.nz
NO-KNEAD FOCACCIA WITH SAUSAGE, APPLE AND SHALLOTS ...
From techtelegraph.co.uk
CREAMY SHALLOT AND SAGE SAUCE - WE HEART LOCAL BC
From weheartlocalbc.ca
AIR FRYER SAUSAGE STUFFING
From foodnetwork.ca
BRUSSELS SPROUTS WITH BREAD CRUMBS AND SAGE | RECIPE ...
From pinterest.ca
SHALLOT SAGE POTATOES RECIPE - FOOD.COM | RECIPE | RECIPES ...
From pinterest.com
SHALLOT SAGE BREAD - TFRECIPES.COM
From tfrecipes.com
MUSHROOM TAGLIATELLE WITH LEMONY SHALLOTS AND RYE CRUMBS ...
From telegraph.co.uk
HOW TO MAKE THE BEST THANKSGIVING TOPPING - THE NEW YORK TIMES
From nytimes.com
SHALLOT AND GROUND VEAL RECIPES (12) - SUPERCOOK
From supercook.com
WILD SAGE BREAD RECIPES
From tfrecipes.com
GLAZED SHALLOT, WALNUT, SAGE, AND GOAT CHEESE PIZZA RECIPE ...
From pinterest.com
SAGE BUTTER TURKEY WITH SHALLOT SAUSAGE STUFFING ...
From canadianliving.com
CARAMELISED SHALLOT SODA BREAD WITH A HERBY BUTTER - SAGA
From saga.co.uk
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