Steak with Shallots and Lyonnaise Potatoes

Apr 16, 2007 - Steak with Shallots and Lyonnaise Potatoes From Food & Wine magazine 3 tablespoons extra-virgin olive oil 3 large Yukon Gold potatoes (1 1/4 pounds), peeled and sliced 1/4 inch thick 1 large Vidalia onion, halved lengthwise and very thinly sliced crosswise Kosher salt and freshly ground pepper 2 tablespoons red wine vinegar Four 7-ounce sirloin steaks (1 inch thick) 2 tablespoons unsalted butter 4 large shallots, very thinly sliced 1/2 cup dry red wine 2 tablespoons finely chopped flat-leaf parsley

In a very large nonstick skillet, heat 2 tablespoons of the olive oil until shimmering. Add the potatoes in a slightly overlapping layer and cook over moderately high heat, stirring occasionally, until golden and nearly cooked through, about 8 minutes.

Add the onion, season with salt and pepper and cook, stirring occasionally, until tender, about 5 minutes longer. Add 1/2 tablespoon of the vinegar and gently toss to combine. - 0 Comments

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Parsnip, Shallot and Parmesan Soup

Jan 30, 2007 - Parsnip, Shallot and Parmesan Soup INGREDIENTS: 1/4 cup unsalted butter 1-1/2 lbs. parsnips 6 oz. shallots 8 cloves of garlic 1 Tablespoon finely chopped oregano (plus a few sprigs for garnish, if desired) 1-1/2 teaspoons fine sea salt 1/2 teaspoon freshly ground pepper 4-1/2 cups vegetable broth 1/2 cup freshly grated Parmesan cheese 2 teaspoons soy sauce 2 teaspoons freshly squeezed lemon juice Using a vegetable peeler, scrape the wax and skin off the parsnips. - 1 Comment

Chicken Bacon Roulades

Sep 26, 2007 - Chicken breasts, pounded thin, stuffed with bacon, shallots, and Parmesan, rolled up, browned, roasted, then served sliced, with a creamy white sauce. 4 shallots, thinly sliced 10 bacon slices (about 1/2 pound) 4 skinless boneless chicken breast halves (about 1 1/2 pounds total) Lemon pepper seasoning to taste (or ground black pepper with a little lemon zest) 6 Tbsp grated Parmesan (about 1 ounce) 1 Tbps olive oil 1 clove of garlic, minced 1/3 cup dry white wine 2 Tbsp unsalted butter 1 1/2 Tbsp flour 1 1/4 cups chicken broth 1/4 cup heavy cream 1 Working in batches, cook the bacon over medium heat in an ovenproof heavy skillet, until lightly brown but still flexible (not crisp). Place the bacon on paper towels to drain. - 10 Comments

Whole-Wheat Pasta with Broccolini and Feta

Oct 11, 2007 - Since I'm sitting here eating pasta with feta, I thought this was rather appropriate! Whole-Wheat Pasta with Broccolini and Feta From Food Network Kitchens Total Time: 25 minutes Makes about 4 servings 1 medium shallot, thinly sliced 1 bunch broccolini (about 10 ounces), stems cut into 2-inch stems, and florets 1 medium bunch radishes, trimmed and very thinly sliced 12 ounces whole-wheat rigatoni 1 tablespoon sherry wine vinegar 1/2 teaspoon finely grated orange zest 3/4 teaspoon kosher salt, plus more as needed Freshly ground black pepper 3 tablespoons extra-virgin olive oil 7 ounces feta cheese, crumbled Directions Put the shallots in a bowl and cover with cold water. Soak for about 10 minutes; drain. - 4 Comments