Recipes with shallots
1,047 recipes
Maple Dijon Glazed Chicken
Maple Dijon glazed chicken breast grilled or broiled with a sweet-tangy glaze of pure maple syrup, Dijon mustard, white wine, and shallots. Ready in 30 minutes.
Yellow Shrimp
Yellow shrimp marinates jumbo shrimp in saffron, shallots, thyme, and lemon, then broils until charred at the edges. Served over rice with the saffron-stained pan drippings spooned on top.
Liptauer Cheese
Liptauer cheese spread with cream cheese, butter, sweet paprika, capers, anchovies, shallot, and caraway seeds. A bold Austrian appetizer that chills overnight for deep flavor.
Soft-Shell Crabs with Lemon & Capers
Pan-fried soft-shell crabs with a lemon-caper butter sauce, white wine, and shallots. Crispy, briny, and bright with fresh lemon segments in every spoonful of sauce.
Sauteed Shell Steak with Vinegar Sauce
Sauteed filet mignon with a red wine vinegar and cream pan sauce finished with shallots. A classic French bistro technique that turns simple steaks into an elegant dinner.
Corn & Rice Medley
Serve up this scrumptious side dish at your next barbecue or family gathering.
Sauteed Chicken with Gewurtztraminer, Leeks,
Sauteed chicken with Gewurztraminer wine sauce, sauteed leeks, and warm halved grapes. An Alsatian-style French bistro dish with a silky cream reduction made from the bones.
Sauteed Cubed Veal in Cream Sauce
Sautéed cubed veal in cream sauce with shallots, white wine, and a finishing trio of parsley, tarragon, and chives. A French bistro main with restaurant polish.
Corn Crusted Beef Tournedoes with Roasted Corn Sauce
Beef tournedos seared, crusted with Parmesan-laced fresh corn, then finished in the oven with a roasted corn and tomato pan sauce. A summer-meets-steakhouse plate.
Liptauer Cheese #1
Liptauer cheese spread with cream cheese, butter, anchovies, capers, and caraway seeds. A bold Austrian appetizer that chills overnight for the deepest flavor.
Mustard Grilled Chicken
Mustard grilled chicken with a crunchy breadcrumb crust. Dijon, red wine vinegar, shallots, thyme, and cumin build a tangy glaze that doubles as a binder.
Ravioli with Sweetbreads Sauce
Sweetbreads poached with onion, shallot, thyme, and bay, then finished in cream and veal stock. A New York masterchef ravioli sauce built on luxury offal.
Braised Escarole with Apples
Braised escarole with caramelized apples, shallots, and toasted pecans in a cider vinegar pan sauce. A bitter-sweet fall side dish that pairs beautifully with pork, duck, or roast chicken.
Garlic-Almond Spread
Garlic almond spread with roasted garlic, cream cheese, sour cream, toasted almonds, and whipped cream folded in for a light, airy texture. A rich party appetizer.
Veal Dijon
Veal in a Dijon mustard cream sauce with honey, shallots, and white wine. Works with medallions for a quick dinner or stew meat for a slow braise.
Shallot & Papaya Chutney
Shallot and papaya chutney simmers with cider vinegar, brown sugar, fresh ginger, golden raisins and cinnamon. Sweet-tangy condiment for grilled meats, roasts, fish, or burgers.
Maple Dijon glazed chicken breast grilled or broiled with a sweet-tangy glaze of pure maple syrup, Dijon mustard, white wine, and shallots. Ready in 30 minutes.
Yellow shrimp marinates jumbo shrimp in saffron, shallots, thyme, and lemon, then broils until charred at the edges. Served over rice with the saffron-stained pan drippings spooned on top.
Liptauer cheese spread with cream cheese, butter, sweet paprika, capers, anchovies, shallot, and caraway seeds. A bold Austrian appetizer that chills overnight for deep flavor.
Pan-fried soft-shell crabs with a lemon-caper butter sauce, white wine, and shallots. Crispy, briny, and bright with fresh lemon segments in every spoonful of sauce.
Sauteed filet mignon with a red wine vinegar and cream pan sauce finished with shallots. A classic French bistro technique that turns simple steaks into an elegant dinner.
Serve up this scrumptious side dish at your next barbecue or family gathering.
Sauteed chicken with Gewurztraminer wine sauce, sauteed leeks, and warm halved grapes. An Alsatian-style French bistro dish with a silky cream reduction made from the bones.
Sautéed cubed veal in cream sauce with shallots, white wine, and a finishing trio of parsley, tarragon, and chives. A French bistro main with restaurant polish.
Beef tournedos seared, crusted with Parmesan-laced fresh corn, then finished in the oven with a roasted corn and tomato pan sauce. A summer-meets-steakhouse plate.
Liptauer cheese spread with cream cheese, butter, anchovies, capers, and caraway seeds. A bold Austrian appetizer that chills overnight for the deepest flavor.
Mustard grilled chicken with a crunchy breadcrumb crust. Dijon, red wine vinegar, shallots, thyme, and cumin build a tangy glaze that doubles as a binder.
Sweetbreads poached with onion, shallot, thyme, and bay, then finished in cream and veal stock. A New York masterchef ravioli sauce built on luxury offal.
Braised escarole with caramelized apples, shallots, and toasted pecans in a cider vinegar pan sauce. A bitter-sweet fall side dish that pairs beautifully with pork, duck, or roast chicken.
Garlic almond spread with roasted garlic, cream cheese, sour cream, toasted almonds, and whipped cream folded in for a light, airy texture. A rich party appetizer.
Veal in a Dijon mustard cream sauce with honey, shallots, and white wine. Works with medallions for a quick dinner or stew meat for a slow braise.
Shallot and papaya chutney simmers with cider vinegar, brown sugar, fresh ginger, golden raisins and cinnamon. Sweet-tangy condiment for grilled meats, roasts, fish, or burgers.
