Recipes On Rails: New Recipes using Shallot

Brown Sauce

Thu Sep 09 04:59:02 UTC 2010

Ingredients:

1.0 each Carrot chunked
1.0 each Leek chunked
1.0 rib Celery chunked
1.0 each Onion chunked
2.0 each Shallot chunked
2.0 clove Garlic smashed
2.0 ounce butter
1.0 cup Wine, Red
5.0 quart Stock, Beef
1.0 cup Flour, all-purpose toasted
1.0 cup Tomatoes, Ground
4.0 ounce butter
4.0 sprig Thyme
2.0 each Bay Leaves

Instructions:

Coarsely chop the veggies

Saute the veggies in the first butter (2 oz/ 1/2 stick)

Saute for about 20 minutes or till the veggies start to caramelize.

Add the wine and stock to the veggies. Bring to a simmer.

As veggies saute, melt the 2nd butter (1 stick) and add the toasted flour. Flour can be toasted by baking at 375F stirring frequently.

Heat the butter/flour mixture (roux) until it darkens, but doesn't burn.

Add 2 quarts of the simmering stock to the roux. Incorporate with a whisk so there are no lumps

Add the tomatoes to the roux mixture and stir.

Add the roux mixture to the remaining simmering stock together with the herbs. Be sure to clean out the pot. Simmer for about 2 hours or until reduced by a third. Strain and chill.

Servings: 50
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/671-brown-sauce

Raspberry Vinaigrette

Fri Sep 03 08:00:25 UTC 2010

Ingredients:

1.5 cup Raspberries fresh
2.0 tablespoon Vinegar, Sherry Wine
2.0 tablespoon Lemon Juice fresh
1.0 teaspoon Shallot minced
0.125 teaspoon mustard powder
0.5 cup Oil, Olive
0.125 teaspoon salt
0.125 teaspoon Sugar
3.0 sprig Thyme minced leaves

Instructions:

Mash the raspberries in a strainer over a bowl to collect the juice. Dispose of the seeds.

Place all the ingredients in the TM (or a blender) and process for about 5 seconds at speed 5.

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/643-raspberry-vinaigrette

Crabmeat Imperial

Tue Sep 07 04:45:51 UTC 2010

Ingredients:

1.0 tablespoon butter
1.0 each Shallot peeled & quartered
1.0 tablespoon Flour, all-purpose
120.0 gram Milk
2.0 slice Bread decrusted & cubed
120.0 gram mayonnaise
1.0 tablespoon Lemon Juice
2.0 dash Pepper, White
0.25 teaspoon salt
1.0 pound crab meat picked over
2.0 tablespoon butter
4.0 dash paprika

Instructions:

With TM running at speed 7, drop the shallot through the hole in the top. Stop the TM, add the butter, and cook @ 100C for 4 minutes at speed 1. Add the flour and cook for 2 more minutes @ 100C, speed 4. Always scraping down as necessary.

Add the milk.

Process @ 100C for 5 minutes at speed 4.

Place the bread cubes in a medium sized bowl, and pour the sauce over them. Toss to coat and stir in some of the bread. Allow to cool.

While the sauce and bread cools, melt the remaining butter in a saute pan and cook till the butter just starts to turn brown. Then add the crab meat and toss.

Add the mayo, lemon juice, salt, and pepper to the bread and sauce. Stir to combine.

Add the crab meat and butter. Fold gently to incorporate the sauce, but not break up lumps of crab.

Distribute the mixture between 4 heatproof ramekins. Sprinkle with paprika.

Bake in a 450F (230C) oven for about 10 - 15 minutes or till bubbly and nicely browned on top.

Servings: 4
Prep Time: 1 hour
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/640-crabmeat-imperial

Tuna Salad

Wed Sep 08 13:40:45 UTC 2010

Ingredients:

1.0 each Egg
1.0 can Tuna
1.0 each Shallot small
1.0 stalk Celery
0.25 cup mayonnaise

Instructions:

Hard boil the egg by placing it in the strainer basket with 500 gr of water in the TM. Put TM at varoma temp, speed 1, for 14 minutes. Remove egg and place under running cold water to cool.

Clear and quarter the shallot and cut the celery stalk into 4 pieces. Place in the TM.

Process for 5 seconds at speed 5

Strain the tuna to remove the water or oil it was packed in. Add to TM.

Process at speed 5 , reverse, for 5 seconds or until desired consistency is reached.

Turn out into a bowl. I find that it's easier to clean out the TM if the mayo is added separately.

Add the mayo, salt, and pepper.

Mix the mayo into the tuna with a spatula.

Add egg to the tuna. I like to see pieces of the egg white, so I use a safety grater through which I push the egg.

Stir to integrate the egg, check salt and pepper, and you're done

Servings: 6
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/636-tuna-salad