She made this one-dish meal of stir fried pork belly, shallots, mushrooms, garlic and shredded cabbage cooked with rice.
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Add the Brussels sprouts and shallots and stir until coated, about 1 minute.
You can flavor butter with herbs, garlic, shallots and you end up with a lot of flavor infused into the meat.
It uses a verdant butter blended with parsley, garlic, shallots and cepes and makes that a savory base for the meaty protein.
Quail, frog-legs, shots of frothy foie gras and buttery shallots served out of bowl-sized ivory shells very Birth of Venus made a lasting impression.
It is accompanied by a homemade chutney of Muscat Hamburg grapes, shallots, white-wine vinegar and sugar served from a specially constructed marble mortar.
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Balanced by vinegar, shallots and a touch of mustard, the quince's musky sweetness lingers in the background, mellowing the apples, the bitter chicories and the pungent, salty gorgonzola.
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From a crudo of marinated salmon with ginger, shallots and cucumber granita to black angus beef with smoked bone marrow, he has a light touch but his flavors really pop.
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For the vinaigrette, a riff on one served at his Manhattan restaurant, Le Bernardin, Mr. Ripert lets minced shallots soak in Sherry vinegar until their bracing bite mellows and their sweetness comes to the fore.
The current iteration places pork shoulder braised in white wine and veal stock on top of a polenta patty, then crowns it with a poached egg and garnishes it with onions, turnips, English peas, shallots and pea shoots.
Downstairs is a fine-dining restaurant that not only serves great Cantonese food (try the signature fried fresh lobster with scallion and shallots), but also provides the setting for the exhibition, A Taste of the Masters: Paintings from the M K Lau Collection (running until late 2013).
Sorry, I'll tune in again at bed time, but right now I've just got to hand-sharpen my new Japanese carbon-steel knife and mince shallots for the red-wine reduction sauce I'm slathering on those dry-aged rib-eyes that I got from Joe the Butcher, my new best friend.
Add to the mix Thai chilies, for heat (if you can't find Thai chilies, the more ubiquitous red chili sauce found in Asian markets makes a fine substitute), and a moderate amount of sugar, for balance, and you have a zippy vinaigrette that dresses a beautiful salad of shallots, mint, cilantro, scallions and toasted rice.
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