Currently viewing the tag: "shallot"
This sauce was designed around a wine from Santa Cruz Mountain Vineyard’s second label Quinta Cruz. This is a label that produces only wines from Portugal and Spain. The wine is Graciano, and is a wine that is savory first, then fruity. To me, the flavor profile is oil cured olives, oregano and marjoram, then a shovelful of really good farm dirt, finishing with blueberries. Now, this is my opinion but I am sticking with it. If you cannot find a wine from these grapes I suggest using a petite sirah.
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A very basic “creamy” dressing for when you want a little sweetness, but still want the vegetables to shine through. This was first made for a Rainbow Carrot Slaw.
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This iteration of the classic French sauce was made with swordfish in mind, but will work for most seafood, and light poultry as well. It can be used as a lower cholesterol substitute for Hollandaise sauce also. The sauce is pretty simple. The trickiest part is mounting the sauce with butter and not breaking the sauce. This is easily avoided by simply paying attention and pulling the pan from the heat while adding (mounting) the butter, returning it to the heat if the pan cools too much.
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Another riff on the Italian classic. Where gremolata usually uses garlic, this version contains none, and uses shallot instead. It also uses only a little lemon zest, and calls for Meyer lemon rather than Eureka. This iteration came about as a garnish for seared and roasted butternut squash rounds, which are sweet on their own, and have a nutty flavor. This version would go well on other roast or crisp sautéed vegetables such as parsnips, Jerusalem artichokes, or other dense-fleshed winter squash. Try it on turkey cutlets, pan roasted halibut, or charred octopus as well.
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INGREDIENTS:
¼ cup white balsamic vinegar
1 tablespoon herbs; such as chervil, oregano, basil, marjoram, or a combination of the above-leaves plucked and chopped with a very sharp knife
1 tablespoon minced shallot
Salt and pepper to taste
1 clove garlic, peeled
¾ cup light flavored olive or neutral flavored oil
METHOD:
Rub a non-reactive bowl with the garlic clove vigorously enough to leave streaks of garlic oil behind. Discard the clove or use for something else. Put the vinegar into the bowl, and add half the herbs, shallot, and the salt and pepper. Allow to macerate 10-15 minutes.
In a slow steady stream, drizzle in the oil, whisking vigorously the entire time until all the oil is emulsified.
Gently fold in the rest of the herbs, taste for seasoning, and adjust if needed.
Will keep 3-5 days before the fresh herbs begin to breakfast.
Yield: 1 cup
Source: Chef Andrew E Cohen
Use this dressing with the Little Gems, Feta, Red Onion Quickles salad, or anything with orange or pistachios in it. You could use this dress lentil salads, or scallop dishes as well.
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Use this dressing where you might use a Louie (1000 Island type) dressing, or with seafood. This recipe was designed to go with the Romaine Salad with Seafood and Shellfish Dressing, which includes instructions for saving the liquid from draining tomatoes. If you are using tomatoes, and have the liquid from them as they drain, great! Use it for flavor and color. If not, don’t worry about it.
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Tagged with: dressing • herbs • romaine lettuce • salad • seafood • shallot • thyme • tomatoes • vinaigrette
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