shallot

Sautéed Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata

Posted on 02. Jan, 2012 by maureen in asparagus, chicken, chicken broth, creme fraiche, green onion, lemon, orange, parsley, saffron, shallot, tarragon

Ingredients:

  • 1/4 cup finely chopped fresh Italian parsley
  • 1 tbsp finely chopped fresh tarragon
  • 1 tbsp minced shallot
  • 2 tsp finely grated orange peel
  • 1/2 tsp finely grated lemon peel
  • 1/4 tsp (scant) saffron threads
  • 2 lbs chicken breast (cut into 12 chicken cutlets, 1/4 to 1/2 inch thick)
  • coarse kosher salt
  • 2 tbsp (or more) extra-virgin olive oil, divided
  • 1 tbsp butter
  • 3/4 lb spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch thick slices, pale green parts cut into 1/2-inch thick slices (scant 2 cups)
  • 1.5 lb slender asparagus, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces
  • 3/4 cup low-salt chicken broth
  • 2 tbsp creme fraiche or heavy whipping cream

Directions:

  1. Mix first 5 ingredients in small bowl; cover gremolata and set aside.
  2. Heat heavy large skillet over medium-high heat. Add saffron and stir until slightly darker, about 30 seconds. Transfer to another small bowl; cool and crumble saffron.
  3. Note: Gremolata and saffron can be made 2 hours ahead. LEt stand at room temperature.
  4. Sprinkle chicken lightly with coarse salt and pepper.
  5. Heat 1 tbsp oil in heavy large skillet over medium-high heat. Working in batches and adding more oil as needed, cook chicken until lightly browned and just cooked through, about 2 minutes per side. Arrange chicken on platter; tent with foil.
  6. Add 1 tbsp oil and butter to same skillet. Add white and green parts of onions and saute until beginning to soften, about 4 minutes. Add asparagus. Sprinkle saffron over vegetables. Sprinkle with coarse salt and pepper and saute 1 minute.
  7. Add broth, reduce heat to medium, and simmer uncovered until vegetables are tender and broth reduces and thickens to glaze, about 5 minutes.
  8. Stir in creme fraiche and gremolata. Season with salt and pepper. Using slotted spoon, transfer vegetables to platter, arranging around chicken. Drizzle sauce over chicken and serve.

Serves 6
Source: Bon Appétit

Kale and White Bean Stew

Posted on 02. Jan, 2012 by maureen in bay leaf, carrot, celery, chives, garlic, kale, parsley, shallot, thyme, white beans, white wine

This was my first experience cooking with (and possibly eating) kale. What do you do with the center ribs and stems? I used one can of cannellini beans and one can of navy beans. I could see adding in some roasted or spiced potatoes at the end for some added texture and flavor, but I love potatoes. The main ingredient definitely was the kale. After two bowls, I think I'd prefer a little less kale, more beans, and definitely a variant with ham / bacon. I didn't have any extra vegetable broth to add at the end, but I prefer thicker soups / stews and less liquid. Definitely one to make again and I'll be happy to add some additional goodies next time.

Ingredients:

  • 1.5 lbs kale leaves, center ribs and stems removed
  • 3 tbsp olive oil
  • 1 cup chopped peeled carrots
  • 1 cup chopped celery
  • 1 cup chopped shallots (about 4)
  • 2 garlic cloves, finely chopped
  • 1 cup dry white wine
  • 2 15-oz cans white beans, drained
  • 4 cups (or more) vegetable broth
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 tbsp Sherry wine vinegar
  • 2 tbsp assorted chopped fresh herbs (tarragon, parsley, and chives)

Directions:

  1. Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.
  2. Heat olive oil in medium pot over medium heat. Add chopped carrots, celery shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables).
  3. Add white wine and simmer until liquid is slightly reduced, about 7 minutes.
  4. Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes.
  5. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf.
  6. Add more broth by 1/2 cupfuls to thin stew, if desired.
  7. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.

Servings: 6
Source: Bon Appétit

Haricot Vert with Shallots

Posted on 13. Dec, 2010 by maureen in green bean, lemon, shallot, side dish

Ingredients:

  • 1/2 pound of haricot vert, trimmed and tailed
  • 2 teaspoon butter
  • 1 small shallot, sliced
  • Salt and pepper to taste
  • 2 tablespoons diced tomato
  • Wedge of lemon

Directions:

  1. Bring a pot of well-salted water to boil. Boil haricot vert for 3.5 minutes. Plunge them into an ice bath and drain the beans.
  2. In your empty pot, melt two teaspoons of butter over medium heat. Add the shallot and saute them until they’re just translucent, not browned–about one to two minutes.
  3. Add the drained and cooled haricot vert back into the pot and reheat them in the butter and shallots. Season with salt and pepper.
  4. Spread haricot vert and shallot onto a plate, throw the diced tomato over them and squeeze a few drops of lemon juice (will discolor if not eaten quickly) over the dish. Serve immediately.

Source: Smitten Kitchen
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