CARAMELIZED SHALLOT YOGURT
Will make you pause before making a sour cream-based onion dip ever again.
Provided by Chris Morocco
Categories Bon Appétit Dip Yogurt Kid-Friendly Chive Low Fat Low Cholesterol Party Shallot
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in a medium skillet over medium. Add shallots and season generously with salt and pepper. Cook, stirring occasionally and reducing heat if needed, until shallots are golden brown and tender, 15-18 minutes. Let cool slightly.
- Mix shallots and vinegar into yogurt in a medium bowl; season with salt and pepper.
- Stir 1 Tbsp. chives into yogurt; divide among bowls and top with more chives. Serve with chips for dipping.
- Do Ahead
- Yogurt (without chives) can be made 3 days ahead; cover and chill.
YOGURT-SHALLOT DIP
Steps:
- Combine yogurt, mayonnaise, shallot, and Worcestershire sauce in a bowl. Season with salt and pepper. Refrigerate 30 minutes. Serve with cut vegetables or potato chips.
YOGURT AND PERSIAN SHALLOT DIP (MAST-O MUSIR)
I think of Persian shallots like truffles-they grow wild in the foothills of the Zagros Mountains, and have to be found and dug out of the earth by dedicated artisans. This lovely, simple dish is great to have in your fridge at all times (it will keep, covered, in the fridge, for a week). It goes to perfection with eggs and every kind of kabab, adding a wonderful and distinctive flavor to any dish it accompanies.
Provided by Najmieh Batmanglij
Categories Yogurt Shallot Dip Condiment/Spread Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Breakfast
Yield 6 servings
Number Of Ingredients 8
Steps:
- Soak the musir in water for 3 to 24 hours in the fridge. Drain, rinse in cold water, and pat dry. Inspect the soaked musir, cutting out any stems that remain hard after soaking, and chop finely.
- In a mixing bowl, combine the chopped musir with the yogurt, salt, pepper, and mint. Mix well.
- Add the garnish if you like and serve as an appetizer or an accompaniment.
QUICK-BRAISED COD WITH HERBED YOGURT
In this blissfully easy weeknight dinner, cod and shallots are braised in butter and wine, then topped with an herbed, garlicky yogurt sauce. It's fast, flavorful and comforting, especially when served with mashed potatoes to drink up the pan juices. You can substitute any other mild-fleshed fish for the cod. Hake, sea bass, flounder and porgy all work nicely, though you may have to adjust the cooking time, depending on the thickness of the fillets.
Provided by Melissa Clark
Categories dinner, easy, quick, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season fish with salt and pepper and set aside.
- In a large skillet with a lid, melt butter in olive oil over medium heat. Add shallot, thyme and a pinch of salt and pepper and cook until golden, about 3 minutes. Add wine and cook until slightly thickened and shallot is very soft, about 2 minutes longer.
- Add cod to pan, spoon some of the shallots over top of fish and cover pan. Reduce heat as needed; the liquid should be at a simmer, not a boil. Cook until fillets are just opaque, 2 to 4 minutes.
- Meanwhile, in a small bowl mix together yogurt, dill, garlic, and salt and pepper to taste.
- Serve the cod immediately, topped with shallots, yogurt sauce and dill. Drizzle everything with a little more olive oil, and sprinkle with flaky salt and more pepper.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 5 grams, Sodium 654 milligrams, Sugar 2 grams, TransFat 0 grams
FREEKEH WITH CARAMELIZED SHALLOTS, CHICKPEAS, AND YOGURT
Cracked freekeh can be substituted for whole. It's great for weeknights, as it cooks in about 25 minutes.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 11
Steps:
- In a medium saucepan, bring freekeh and 3 cups water to a boil. Reduce heat to maintain a simmer, cover, and cook until tender and chewy, about 45 minutes. Drain. Transfer to a bowl and let cool.
- Meanwhile, heat 1 tablespoon oil in a medium skillet over medium-high heat. Add cumin seeds and stir until fragrant and toasted, about 30 seconds. Add pepper flakes and shallot; cook, stirring, until deeply caramelized, 2 to 3 minutes. Add chickpeas and cook, stirring occasionally, until golden, about 3 minutes. Season with salt; transfer mixture to bowl with freekeh. Toss in lemon juice, cilantro, and pomegranate seeds.
- To serve, dollop each portion with 1/4 cup yogurt, then drizzle with remaining 1 tablespoon oil.
Nutrition Facts : Calories 392 g, Cholesterol 4 g, Fat 11 g, Fiber 10 g, Protein 17 g, SaturatedFat 2 g, Sodium 475 g
More about "shallot yogurt recipes"
CARAMELIZED SHALLOT DIP RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (5)Estimated Reading Time 2 minsServings 4
- Heat oil in a medium skillet over medium. Add shallots and season generously with salt and pepper. Cook, stirring occasionally and reducing heat if needed, until shallots are golden brown and tender, 15–18 minutes. Let cool slightly.
- Stir 1 Tbsp. chives into yogurt; divide among bowls and top with more chives. Serve with chips for dipping.
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