STRING BEANS WITH SHALLOTS
Steps:
- Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water.
- Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.
- If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.
SCALLOPS PROVENCAL
Steps:
- If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
- In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
CHICKEN WITH SHALLOTS
Steps:
- Preheat the oven to 425 degrees.
- Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
- Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
- Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.
SALTED CARAMEL SUNDAE
Steps:
- Preheat the oven to 350 degrees F.
- Spread the peanuts on a sheet pan and roast for 7 minutes, until they become fragrant. Pour into a medium bowl, add the popcorn, and set aside. Line the sheet pan with parchment paper.
- Place the sugar and 1/4 cup water in a medium (10-inch) saute pan and mix with a fork until all the sugar is moistened. Cook over medium-high heat until the sugar dissolves--from this point on, don't stir the caramel, swirl the pan! (Don't worry if the mixture looks as though it's crystallizing.)
- Continue to cook for 5 to 10 minutes until it becomes a clear golden brown, swirling the pan constantly at the end. (Be careful, the caramel is very hot!) Off the heat, quickly add the corn syrup and vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the popcorn and nut mixture plus the kosher salt and toss with two large spoons until the popcorn and nuts are completely coated.
- Pour the mixture plus any extra caramel in the pan onto the prepared sheet pan and spread the mixture out in one layer, pulling it apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When it's completely cooled, carefully break into large clusters with your hands.
- To serve, pour puddles of Chocolate Sauce into shallow bowls. For each serving, place 3 small scoops of gelato on the chocolate sauce, sprinkle with some of the caramelized popcorn, and add a dollop of the Sweetened Whipped Cream in the middle. Serve immediately.
- Place the chocolate, cream, corn syrup, and coffee in a bowl set over a pan of simmering water. Be sure the water doesn't touch the bottom of the bowl. Heat the mixture, stirring occasionally, until the chocolate melts and the mixture is smooth. Serve warm.
- Pour the cream into the bowl of an electric mixer fitted with the whisk attachment. Add the sugar and vanilla and beat on high speed until the cream forms soft peaks.
CARAMELIZED SHALLOTS
Steps:
- Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
- Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.
CARAMELIZED SHALLOTS
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
- Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.
CARAMELIZED BUTTERNUT SQUASH
Brown sugar enhances the natural sweetness in Ina Garten's Caramelized Butternut Squash recipe, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS
Steps:
- Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
- Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.
- In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.
- Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
- Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.
CARAMELISED SHALLOTS
Tender, sticky shallots make a great side for your Sunday roast - and they're good for you too!
Provided by John Torode
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn't burn.
- Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.
Nutrition Facts : Calories 81 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.22 milligram of sodium
CARAMELIZED SHALLOTS
Make and share this Caramelized Shallots recipe from Food.com.
Provided by Luby Luby Luby
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- In a 12 inch ovenproof skillet melt the butter.
- Add the shallots and sugar, tossing to coat.
- Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
- Add the vinegar, salt and pepper and toss well.
- Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender.
- Season to taste, sprinkle with parsley and serve.
Nutrition Facts : Calories 235.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 246, Carbohydrate 31.9, Fiber 0.1, Sugar 6.3, Protein 4
More about "barefoot contessa caramelized shallots recipes"
INA GARTEN'S CARAMELIZED SHALLOTS – LEITE'S CULINARIA
From leitesculinaria.com
4.9/5 (10)Total Time 1 hrCategory SidesCalories 180 per serving
BAREFOOT CONTESSA | COOKBOOK INDEX
From barefootcontessa.com
BAREFOOT CONTESSA | RECIPES MAIN PAGE
From barefootcontessa.com
BAREFOOT CONTESSA | CARAMELIZED BACON | RECIPES
From barefootcontessa.com
INA GARTEN’S 10 BEST RECIPES, ACCORDING TO HER BIGGEST FAN
From simplyrecipes.com
VEAL CHOPS WITH CARAMELIZED SHALLOTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CARAMELIZED SHALLOTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CARAMELIZED SHALLOTS RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
CARAMELIZED SHALLOTS, A WINNING WINTER SIDE DISH
From gregnelsoncooks.com
10 BEST BAREFOOT CONTESSA SALADS RECIPES | YUMMLY
From yummly.com
BAREFOOT CONTESSA (EN-US)
From barefootcontessa.com
BAREFOOT CONTESSA RECIPES | BAREFOOT CONTESSA | FOOD NETWORK
From foodnetwork.com
CARAMELIZED SHALLOTS | PUNCHFORK
From punchfork.com
You'll also love