49932 sandy amato sauteed shallots nutmeg Recipes

mussels (preferably cultivated), dry white wine, shallots, sliced thin, a 2 1/2- by 1-inch strip of lemon zest, fennel seeds, dried tarragon, sliced red onion, extra-virgin olive oil

cubed peeled butternut squash, brown sugar, olive oil, salt, black pepper, shallots, peeled and halved lengthwise

olive oil, pork chops, salt and pepper, shallots, finely chopped, chicken broth (or 1/2 cup water plus 1/2 chicken bouillon cube), balsamic vinegar, dried thyme, butter

pork tenderloin (about 1 lb each), olive oil, divided, chopped fresh rosemary leaf, salt, divided, freshly ground pepper, divided, shallots, minced, garlic, minced, merlot or 1 cup dry red wine, chicken stock powder or 1 tbsp chicken soup base (a concentrated reduced chicken broth can be substituted), cherry preserves or 2 tbsp blackberry preserves, butter (optional)

baby new potatoes , scrubbed and cut in half, shallots, minced, olive oil, worcestershire sauce, sugar, salt, pepper, crushed rosemary, thyme

chopped bacon, olive oil, shallots, minced, brussels sprouts, trimmed but left whole, salt and pepper, chicken broth

new potatoes, halved with skin left on, pink shallots, peeled and quartered, garlic cloves, peeled and crushed, coarse grain mustard, olive oil, sea salt , to taste, fresh ground black pepper

entrecote steaks, butter, shallots, finely chopped, red wine, demi-glace or 200 ml beef stock, chopped parsley, salt, black pepper

butternut squash, peeled and seeded (about 1 large 1), olive oil, salted butter, ground nutmeg or 1/4 tsp fresh nutmeg, grated

balsamic vinegar, butter, melted, shallots, minced, fresh thyme, chopped, salt, divided, fresh ground black pepper or 1/8 tsp tricolor pepper, new potatoes (small red or white waxy new potatoes) or 4 lbs fingerling potatoes, cleaned well, basil, finely chopped fresh french or 1 1/2 tbsp parsley

butter, divided, shallot, thinly sliced, coarse kosher salt, apple cider vinegar, sugar, brussels sprouts, trimmed, extra virgin olive oil, water

red potatoes (about 1 to 1 1/2 inches in diameter), butter, chopped fresh basil, shallots, minced, garlic cloves, minced

butter, whole shallots, peeled, trimmed, zinfandel or other dry red wine, sugar, apple juice

an 8- to 11 rib (3- to 4-lb) rack of venison, halved to form two 4- to 6-rib racks d y tough membr es trimmed, shallots, trimmed and peeled, vegetable oil plus additional for rubbing the venison, beef broth, red wine, water, juniper berries (available in the spice section of supermarkets), crushed lightly, cornstarch dissolved in 2 tbsp water, dried cranberries (available at specialty foods shops), balsamic vinegar

chopped shallot, caraway seeds, olive oil, cauliflower flowerets, water

vegetable oil, sliced shallots, fresh spinach , coarse stems discarded and the leaves washed well, fennel seeds, unsalted butter, chopped fennel bulb plus fennel sprigs for garnish, oysters, shucked (procedure follows) and the bottom shells reserved, coarse salt for filling the pan and platter

lemons, garlic cloves; 6 peeled, 10 unpeeled, chopped fresh rosemary, salt, freshly ground black pepper, whole grain dijon mustard, baby artichokes (about 1 3/4 lb), nonstick vegetable oil spray, boneless pork loin, shallots, peeled, olive oil, dry vermouth or dry white wine, low-salt chicken broth

balsamic vinegar, chopped shallot, honey, dijon mustard, extra-virgin olive oil, heads radicchio (about 1 1/4 lb), mesclun* (mixed baby lettuces; about 4 quarts loosely packed), fresh flat-leafed parsley leaves