17981 spa cuisine shallots morels Recipes

shallots or 2 medium , thinly sliced, red wine vinegar, garlic clove, minced, coarse sea salt or 1/4 tsp kosher salt, plus additional to taste, chickpeas, drained, carrot, peeled and coarsely grated, flat leaf parsley, chopped, extra virgin olive oil, fresh ground black pepper

fresh or frozen turkey, thawed, chopped shallots (about 1), butter, softened, chopped fresh sage, divided, salt, divided, freshly ground black pepper, divided, chopped onion (about 1 medium), divided, chopped carrot (about 3 medium), divided, chopped celery (about 2 stalks), divided, fresh sage sprigs, divided, cold water, divided, fat-free , less-sodium chicken broth, all-purpose flour (about 1/4 cup), olive oil, sliced shallots (about 4)

shallots, vegetable oil for frying, ouncesmizuna and tatsoi (mixed; about 6 cups loosely packed), radish sprouts, white-wine vinegar, sea salt to taste

olive oil, shallots or green onions, thinly sliced, french bread, pepper, freshly grated romano cheese

shallots, baby artichokes (20 to 30), olive oil, unsalted butter, chicken broth, dry white wine, chopped fresh flat-leafed parsley leaves

shallots, sliced thin, olive oil, brussels sprouts, trimmed, cored, and shredded, water, balsamic vinegar , or to taste

shallots, peeled and halved lengthwise, extra-virgin olive oil, divided, yukon gold potatoes, peeled and quartered

dried morel mushrooms, rinsed and drained, boiling water, butter or margarine, olive oil, coarsely chopped fresh mushrooms (8 oz), chopped onion, port wine, balsamic vinegar, all-purpose flour, water, half-and-half, chopped fresh sage, salt, freshly ground pepper

morel sauce, yukon gold potatoes, peeled and coarsely chopped (2 1/2 lb), roasted portobello caps, garlic, sliced, butter or margarine, melted, milk, salt, freshly ground pepper, garnish: fresh thyme sprigs

fresh morel or other mushrooms, sliced, lemon juice, onion, chopped, butter, king arthur unbleached all-purpose flour, milk, chicken bouillon granules, dried thyme, salt, pepper

burbank russet (idaho) or yukon gold potatoes, peeled, and sliced 1/3-inch-thick, shallots, crushed , plus5 shallots, finely minced, garlic, crushed , 2 cloves garlic, finely minced, salt, cider vinegar, butter, white pepper, heavy or whipping cream, half-and-half or milk

shallots (1/2 lb), sliced crosswise 1/4 inch thick and separated into rings, plus 1 small shallot, minced, red wine vinegar, extra-virgin olive oil, salt and freshly ground pepper, canola oil, assorted ripe tomatoes, sliced, or halved if cherry, basil leaves , for garnishing

shallots, diced, extra virgin olive oil, crimini mushrooms, sliced, sugar, dried thyme, balsamic vinegar, baby spinach leaves, goat cheese

shallot, minced, white-wine vinegar, dijon mustard, olive oil, coarse salt to taste, head red-leaf lettuce

shallots, peeled , blanched in boiling water for 2 minutes, and halved lengthwise, garlic cloves, minced, olive oil, red bell pepper , cut into 1-inch pieces, yellow bell pepper , cut into 1-inch pieces, chopped fresh rosemary leaves or 1 tbsp crumbled dried , plus, if desired, rosemary sprigs for garnish, red potatoes , scrubbed and halved or, if large, quartered, whole chicken breast (about 1 1/2 lb), halved, fresh lemon juice, chicken broth

shallots (about 24), pitted prunes (1 1/2 cups), ruby port, balsamic vinegar, cinnamon stick, whole black peppercorns, whole allspice

shallots (about 24), halved lengthwise, peeled, olive oil, canned beef broth, tawny port, tomato paste, beef tenderloins (large ends), trimmed, dried thyme, bacon slices, chopped, butter, all purpose flour, watercress

shallots (about 16, each about 1 inch in diameter), unsalted butter, sugar, white-wine vinegar, dry white wine, salt, dried unsweetened sour cherries * (about 8 oz), fresh or unthawed frozen cranberries , picked over, water