Type what you have

Ingredients

• ✓ shallot
• olive oil
• corn
• vegetable broth
• heavy cream
• cayenne pepper
• sea salt
• chili oil

Instructions

1. 1 Heat olive oil in a pot over medium-high heat. Sauté corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
2. 2 Remove 6 tablespoons of corn from the soup and set aside.
3. 3 Puree soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
4. 4 Season soup with cayenne pepper and sea salt; add reserved corn kernels and heat until warmed through.
5. 5 Divide soup among four bowls and drizzle with chili oil.

By chefdavidgeisser

Ingredients

• ✓ shallot
• cauliflower
• garlic
• olive oil
• chicken broth
• water
• thyme
• bay leaf
• heavy cream
• salt
• pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss cauliflower, shallots, garlic, and oil in a large bowl; spread in a single layer in a roasting pan or rimmed baking sheet.
3. 3 Roast in the preheated oven until golden and tender, about 30 minutes.
4. 4 Transfer cauliflower to a large pot. Add broth, water, thyme, and bay leaf; bring to a boil. Cook over medium heat, about 30 minutes. Remove and discard bay leaf.
5. 5 Purée soup using an immersion blender (or use a regular blender). Stir in cream; season with salt and black pepper. Heat before serving until warmed through; do not boil.

By TOZENUF

Ingredients

• ✓ shallot
• butternut squash
• canola oil
• paprika
• chili powder
• chipotle chile powder
• ginger
• salt
• black pepper
• brussels sprout
• maple syrup
• almond milk
• goat cheese
• pomegranate seed

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with a large sheet of aluminum foil.
2. 2 Toss butternut squash, shallot, 2 tablespoons canola oil, paprika, chili powder, chipotle powder, and ginger together in a bowl until evenly mixed and coated. Pour into prepared roasting pan and wrap aluminum foil around squash mixture.
3. 3 Bake in the preheated oven until squash is tender, 30 to 40 minutes.
4. 4 Heat 1 tablespoon canola oil in a cast-iron skillet over medium heat. Cook and stir reserved butternut squash seeds, pinch salt, and pinch ground black pepper in the skillet until lightly toasted, 5 minutes. Add Brussels sprouts leaves and cook, stirring occasionally, until leaves are slightly crispy and seeds are browned, 10 to 15 minutes. Stir maple syrup into seed mixture and immediately remove from heat.
5. 5 Pour butternut squash mixture and almond milk into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until soup is smooth.
6. 6 Pour butternut squash soup into bowls and top with squash seeds and Brussels sprouts mixture, pomegranate seeds, and goat cheese.

By TheStarvingMusiciansKitchen

Ingredients

• ✓ shallot
• swordfish steak
• orange bell pepper
• white wine

Instructions

1. 1 Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
3. 3 Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.

By jtate

Ingredients

• ✓ shallot
• bacon
• olive oil
• brussels sprout

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat until crisp. Drain on paper towels, crumble, and set aside.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add shallots and cook until soft.
3. 3 Add Brussels sprouts, cut side down. Cook, undisturbed until browned, turning once or twice, 7 to 9 minutes total.
4. 4 Add bacon and stir until heated through, about 1 minute.

By MARNZ01

Ingredients

• ✓ shallot
• olive oil
• balsamic vinegar
• chicken breast
• goat cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
3. 3 Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
4. 4 Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
5. 5 Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

By Amber Maechler

Ingredients

• ✓ shallot
• butternut squash
• butter
• chicken stock
• apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Add enough water to a baking dish to a depth of 3/4 inch; place squash halves into water, cut sides up.
3. 3 Roast in the preheated oven until a fork easily pierces flesh, 45 to 50 minutes. Remove from the oven, flip squash, and let cool.
4. 4 Meanwhile, melt butter in a large pot over medium heat. Add shallots and sauté until softened, 5 to 7 minutes.
5. 5 Stir 3 to 5 cups stock into pot. Add apples; bring to a boil. Reduce heat to medium-low; simmer until apples are tender, 20 to 30 minutes.
6. 6 Use a fork or spoon to scrape flesh from squash; add to stock. Add remaining 3 cups stock to the pot; bring mixture to a simmer. Continue to cook until heated through, 5 to 10 minutes.
7. 7 Puree soup with an immersion blender until smooth.

By nancy07856

Ingredients

• ✓ shallot
• olive oil
• baby spinach
• kosher salt
• black pepper

Instructions

1. 1 In a large skillet, heat olive oil over medium heat. Stir in shallots and cook until transparent, about 5 minutes. Add spinach, sprinkle with salt and pepper; cook and stir 3 to 5 minutes until leaves are wilted and reduced.

By motherteresa

Ingredients

• ✓ shallot
• sugar snap pea
• olive oil
• thyme
• kosher salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread sugar snap peas in a single layer on a baking sheet and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
3. 3 Bake in the preheated oven until tender yet firm, 6 to 8 minutes.

By CJCOLLINS

Ingredients

• ✓ shallot
• butter
• white wine
• mussel
• parsley
• black pepper

Instructions

1. 1 In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
2. 2 Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
3. 3 Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

By STEPHANO

Ingredients

• ✓ shallot
• cheese tortellini
• butter
• curry powder
• vegetable broth
• coconut milk
• tomato
• jalapeno pepper
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.
2. 2 Heat butter over medium heat in a saucepan; stir in shallot and saute until translucent, about 3 minutes. Add curry powder; cook and stir until a paste forms, about 1 minute.
3. 3 Pour vegetable broth into curry paste mixture. Stir until curry is dissolved, about 1 minute; bring to a boil. Slowly pour in coconut milk; adjust heat to return soup to a simmer.
4. 4 Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.

By Damaris Kazor

Ingredients

• ✓ shallot
• cooking spray
• hazelnut
• hazelnut
• butter
• brussels sprout

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Spread out 1/2 cup plus 8 hazelnuts evenly on the prepared baking sheet.
3. 3 Toast hazelnuts in the preheated oven, stirring frequently, until the skins crack and they turn light brown, 3 to 5 minutes. Be careful not to burn them. Remove from oven and set aside until cool enough to handle. Roll cooled nuts between the palms of your hands to remove the skins.
4. 4 Set aside 8 hazelnuts and chop them coarsely for garnish. Transfer remaining hazelnuts to a food processor and finely chop.
5. 5 Melt 1 tablespoon butter in a skillet over medium heat and cook shallots until soft and translucent, about 5 minutes.
6. 6 Combine remaining 5 tablespoons butter, cooked shallots, and ground hazelnuts in a bowl and blend hazelnut butter well.
7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until just tender, about 5 minutes.
8. 8 Melt hazelnut butter in a pot over low heat. Add Brussels sprouts and toss to coat with the nut butter. Serve sprinkled with reserved chopped hazelnuts.

By Richard Denker

Ingredients

• ✓ shallot
• cooking spray
• brown sugar
• horseradish
• black pepper
• filet mignon steak

Instructions

1. 1 Set an oven rack about 3 inches from the heat source and preheat the oven's broiler. Lightly spray a broiler pan with cooking spray.
2. 2 Combine brown sugar, horseradish, shallot, and pepper in a small bowl.
3. 3 Place steaks on the prepared broiler pan and spread 1/2 of the brown sugar mixture over top.
4. 4 Broil in the preheated oven for 5 minutes. Turn steaks, spread remaining brown sugar mixture over top, and broil to desired degree of doneness, 5 to 9 minutes longer.

By TJ Pelt

Ingredients

• ✓ shallot
• butter
• yellow onion
• red onion
• garlic
• tomato
• carrot
• mushroom
• beef broth
• merlot wine

Instructions

1. 1 Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes.
2. 2 Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.

By Randy

Ingredients

• ✓ shallot
• pomegranate
• olive oil
• lime juice
• salt
• pepper
• cilantro

Instructions

1. 1 Juice the pomegranates retaining the seeds and juice.
2. 2 Heat oil in a small skillet over medium heat. Saute shallots until golden. Stir in pomegranate juice and seeds, lime juice, salt and pepper. Cook for about 3 minutes, or until slightly reduced. Remove from heat and stir in cilantro.
3. 3 Serve at room temperature.

By Ruth Levene

Ingredients

• ✓ shallot
• tomatillo
• green chile pepper
• cilantro
• jalapeno pepper
• garlic
• salt

Instructions

1. 1 Place tomatillos, shallots, green chile peppers, cilantro, jalapeño, garlic, and salt in a food processor. Pulse until coarsely chopped. Pour salsa into a serving bowl; cover and chill in the refrigerator until serving.

By BOYS1

Ingredients

• ✓ shallot
• cod loin
• salt
• black pepper
• lemon
• butter

Instructions

1. 1 Fill a large pot with water. Attach an immersion circulator to the pot. Set the temperature to 130 degrees F (54 degrees C) and the timer to 35 minutes.
2. 2 Season cod lightly with salt and pepper. Top each piece with 1/2 of the lemon zest, 1 teaspoon butter, and 2 lemon slices.
3. 3 Divide shallot slices between 2 resealable plastic bags. Place a cod loin on top of shallot slices. Close the bags, leaving 1 small corner open.
4. 4 Lower the bags into the preheated water and submerge until all the air has been expelled. Close the corners and turn on the timer.
5. 5 Remove the bags when the timer goes off. Carefully transfer cod to serving plates. Drizzle 1 tablespoon cooking liquid from each bag over each loin. Garnish with extra lemon slices.

By Bren

Ingredients

• ✓ shallot
• macaroni
• cheese
• olive oil
• ham
• vermouth
• pea

Instructions

1. 1 Follow recipe for Creamy Macaroni and Cheese.
2. 2 Heat oil in medium-high heat in a 10-inch skillet. Saute shallots until golden brown, 2 to 3 minutes. Add ham; continue to saute until meat begins to brown, about 2 minutes. Add vermouth and simmer until liquid almost evaporates, about a minute. Add peas. Stir mixture into macaroni and cheese. Serve hot.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ shallot
• olive oil
• apple
• chicken broth
• water
• nutmeg
• allspice
• cinnamon
• black pepper
• butternut squash
• half-and-half
• butter
• tarragon

Instructions

1. 1 Heat olive oil in a heavy skillet over medium heat. Cook shallot in hot oil until softened; add apples and saute until hot, about 1 minute. Transfer apple mixture to a stockpot.
2. 2 Pour chicken broth and water into the stockpot; add nutmeg, allspice, cinnamon, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the apples are tender, about 15 minutes.
3. 3 Stir butternut squash into the liquid. Bring mixture to a gentle boil while stirring occasionally. Stir half-and-half, butter, and tarragon into the liquid; cook, stirring continually, until the butter melts and the liquid is about to boil, about 5 minutes.

By David

Ingredients

• ✓ shallot
• butter
• garlic
• bourbon
• parsley
• lemon zest
• salt

Instructions

1. 1 Melt 3 tablespoons butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
2. 2 Add shallot and garlic and saute until soft, about 5 minutes. Whisk in bourbon until combined, then cook until reduced, 2 to 3 minutes. Remove from the stove and cool to room temperature, about 10 minutes.
3. 3 Combine remaining 3 sticks plus 5 tablespoons butter, parsley, and lemon zest in a mixing bowl. Add cooled bourbon-butter mixture and beat with an electric mixer until smooth. Season with salt.
4. 4 Transfer butter to a sheet of waxed paper and roll into a log. Refrigerate until fully chilled, 2 to 3 hours. Use as desired.

By halluciphen

Ingredients

• ✓ shallot
• ground turkey
• mayonnaise
• steak sauce
• parsley
• garlic salt
• black pepper
• cooking spray

Instructions

1. 1 Grate shallot with a medium plane of a grater into a large bowl. Be sure to collect the juice. Add turkey, mayonnaise, steak sauce, and parsley. Mix gently with your hands until fully incorporated. Divide into 4 equal portions and gently form into patties. Season tops with garlic salt and pepper.
2. 2 Spray a large skillet with cooking spray and place over medium-high heat. When the pan is hot, place in burgers, seasoned-sides down. Season the opposite sides with more garlic salt and pepper. Cook until browned, 4 to 5 minutes. Flip; continue to cook until no longer pink, 4 to 5 minutes more.

By FrackFamily5 CACT

Ingredients

• ✓ shallot
• chestnut
• brussels sprout
• sea salt
• black pepper
• brown sugar
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Arrange chestnuts and Brussels sprouts in a baking dish (see Cook's Notes). Sprinkle shallots over chestnuts and Brussels sprouts and season with salt and black pepper. Sprinkle brown sugar over mixture and dot with butter.
3. 3 Roast in the preheated oven, stirring twice, until browned and crispy, about 40 minutes.

By Escapechef

Ingredients

• ✓ shallot
• fennel seed
• butter
• fennel green
• black pepper
• salt
• oyster

Instructions

1. 1 Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C).
2. 2 In a small bowl, blend together the butter, ground fennel seeds, shallots, fennel bulb, fennel greens, pepper and salt.
3. 3 Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open.
4. 4 Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter. Return to grill and cook until butter is melted and hot.

By Barrett

Ingredients

• ✓ shallot
• olive oil
• lemon
• sea scallop
• salt
• black pepper
• parsley

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
2. 2 Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
3. 3 Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

By RACH7H

Ingredients

• ✓ shallot
• green bean
• garlic
• almond
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Place green beans in a large bowl. Mix in shallots, garlic, and almonds. Drizzle olive oil over the top; sprinkle salt and pepper evenly on top. Toss until everything is evenly coated with oil. Spread in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until beans are slightly shriveled and shallots are lightly browned, 10 to 15 minutes.

By Autumnswirl

Ingredients

• ✓ shallot
• olive oil
• chicken broth
• thyme
• black pepper
• salt
• potato
• evaporated milk

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the shallots, oil, broth, thyme, pepper and salt in a small casserole dish. Cover and roast until the shallots are very soft and brown, about 45 minutes. Remove the casserole from the oven.
3. 3 Cook the potatoes in a large pot of boiling water until soft, about 20 minutes. Drain and place the potatoes back in the pot over low heat to dry.
4. 4 Heat the milk over medium low heat. Add it to the potatoes and beat with a mixer. Add the roasted shallots and beat again until potatoes are smooth.

By Robyn Webb

Ingredients

• ✓ shallot
• salmon
• olive oil
• dill pickle brine
• cracker
• lemon zest
• chive
• black pepper

Instructions

1. 1 Combine salmon, shallot, olive oil, and brine in a bowl. Toss with a spoon until evenly combined.
2. 2 Evenly distribute salmon mixture onto crackers. Top with lemon zest, chives, and cracked black pepper.

By France Cevallos

Ingredients

• ✓ shallot
• chestnut
• brussels sprout
• butter
• nutmeg
• salt
• black pepper

Instructions

1. 1 Score the flat side of each chestnut with an X. Place chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot and allow to cool slightly.
2. 2 Peel outer shell and brown skin off cooled chestnuts. Return chestnuts to the pot and boil again over medium heat until tender, 20 to 25 minutes. Drain and set aside.
3. 3 At the same time, bring another large pot of lightly salted water to a boil. Add Brussels sprouts and cook, uncovered, until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process.
4. 4 Transfer cold Brussels sprouts to a colander and drain well.
5. 5 Melt butter in a skillet over medium heat. Add shallots; cook and stir until shallots have softened and turned translucent, about 5 minutes. Stir in chestnuts and Brussels sprouts. Season with nutmeg, salt, and pepper. Continue to cook, stirring occasionally, until heated through, about 5 minutes.

By Tallgirl6234

Ingredients

• ✓ shallot
• evaporated cane sugar
• kosher salt
• black pepper
• garlic
• thyme
• duck leg
• duck wing
• duck fat

Instructions

1. 1 Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
2. 2 Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.
3. 3 Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
4. 4 Preheat oven to 225 degrees F (110 degrees C).
5. 5 Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.
6. 6 Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.
7. 7 Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.

By brujakitty

Ingredients

• ✓ shallot
• dijon mustard
• vegetable oil
• garlic
• cauliflower
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Put mustard in a large bowl. Slowly pour oil into mustard while continuously mixing to form a smooth sauce; stir in shallot and garlic. Add cauliflower to the mustard sauce and stir to coat. Pour coated cauliflower onto a baking sheet, scraping out any shallot or garlic stuck to the bowl and sprinkling over cauliflower.
3. 3 Bake in the preheated oven, stirring 2 to 3 times, until cauliflower is tender, about 45 minutes.

By TunaFishTaco