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Tag Archives: shallot

ROASTED BEET SALAD and BAKED BEETS IN BECHAMEL SAUCE

07 Sunday Jun 2015

Posted by Ceri Wilkin in Recipes, Side Dishes, Vegetables

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balsamic vinegar, béchamel sauce, beets, delicious, easy, fresh nutmeg, garlic scapes, healthy, marinated, pesto, pine nuts, quick, red, roasted, shallot, white wine, yellow

While browsing the produce at the local supermarket, I discovered garlic scapes attractively arranged between the more familiar lettuces and leeks. I brought a bunch home, but then realized I had no idea what to do with them.

garlic scapes

As luck would have it, I found the recipe for this Roasted Beet Salad while reading a magazine during my morning walk on the treadmill, and was eager to try it. We loved the flavorful combination of the marinated beets paired with the subtle garlic flavor of the pesto, and because my husband had enthusiastically bought so many beets, we had enough to make another dish.

ROASTED BEET SALAD

roasted beet salad

6 to 8 red and yellow beets, scrubbed

salt and freshly ground black pepper

1/2 teaspoon onion powder

2 tablespoons balsamic vinegar

1/3 cup fresh basil

1/2 cup garlic scapes, coarsely chopped

1/2 cup pine nuts, toasted 10 minutes in a cast-iron skillet in a 350F oven

juice from 1 lemon

3 tablespoons olive oil

Heat oven to 375F. Wrap each beet in foil, place on baking sheet and roast until beets are easily pierced with a fork, about 55 minutes. Unwrap and cool. Peel and cut beets into slices. Combine onion powder and vinegar in a bowl, season with salt and pepper. Toss in beets and marinate for 30 minutes. Puree basil, garlic scapes, pine nuts, lemon juice and olive oil in a food processor, season with salt and pepper. Arrange beets on serving dish and garnish with pesto.

Enjoy!

Recipe adapted from Self Magazine, May 2015

www.self.com/

BAKED BEETS IN BECHAMEL SAUCE

baked beets in bechamel

4 beets, cut into 1/4-inch slices

1/2 cup water

3 tablespoons butter

1 shallot, finely chopped

3 tablespoons flour

1 cup milk

1/4 cup white wine

salt and freshly ground black pepper

pinch of freshly grated nutmeg

Heat oven to 425F. Arrange beet slices in a 9 by 13-inch baking dish. Add water, cover tightly and bake for about 45 minutes, until tender. Peel.

Meanwhile, melt butter in a saucepan over medium heat. Add shallot and sauté until softened, 2 to 3 minutes. Stir in flour to form a smooth paste. Slowly whisk in milk and wine, and bring to a low boil. The sauce will thicken. Remove from heat and season with salt, pepper and nutmeg.

Pour sauce over cooked beets, return to oven and bake, uncovered, for about 10 minutes until sauce is bubbling and golden around the edges.

Enjoy!

SUMMER SALAD WITH MUSTARD VINAIGRETTE – FAYETTEVILLE PILATES AND BARRE

16 Thursday Apr 2015

Posted by Ceri Wilkin in Recipes, Salad

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carrot, cucumber, dijon mustard, garlic, healthy, honey, salad greens, shallot, sherry vinegar, simple, Vegetables

It has been a few weeks since I have been to my 5:30am yoga class. It seems there are many excuses to miss – Spring Break and traveling, a minor medical procedure, snuggling further under the covers in my cozy bed, stopping my Thyroid medication (although my expanding waistline encouraged me to promptly refill my prescription). However, it is one of my very favorite ways to start the day – a quiet, pleasantly dim, warm room with no internal judgement or pressure on myself to execute the poses perfectly. So this morning when my alarm chimed at 5am, I pulled on a pair of pants, fresh from the sale rack at Old Navy, brushed my teeth, smoothed my hair and applied a little spray, pencilled in my eyebrows, and made the 6 minute drive to the yoga studio. Apart from the feeling of serenity and accomplishment I feel afterwards, I also find I want to eat better and healthier all day, and more carefully choose what I fuel my body with.

SUMMER SALAD WITH MUSTARD VINAIGRETTE – FAYETTEVILLE PILATES AND BARRE

summer salad with mustard vinaigrette

spring mix

1 cup seeded and sliced English cucumber

1/2 cup sliced radish

1/2 cup carrot ribbons

salt

freshly ground black pepper

MUSTARD VINAIGRETTE

1/2 cup sherry vinegar

2 tablespoons minced shallot

2 tablespoons Dijon mustard

1 tablespoon honey

1 teaspoons minced garlic

salt

freshly ground black pepper

1 to 1 1/2 cups olive oil

SALAD

In a large bowl, combine lettuce, cucumber, radish, carrot and season to taste with salt and pepper. Drizzle with desired amount of Mustard Vinaigrette and serve.

MUSTARD VINAIGRETTE

In a medium bowl, combine vinegar and shallot. Let stand for 15 minutes. Add mustard, honey, garlic, season with salt and pepper, and whisk to combine. Gradually add olive oil, whisking constantly until mixture is smooth. Cover and chill for at least 2 hours before using.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, May/June 2014

www.celebratemag.com/

SHRIMP AND CUCUMBER BITES

18 Saturday Oct 2014

Posted by Ceri Wilkin in Appetizers, Recipes

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campari, cucumber, Dijon, shallot, sherry vinegar, shrimp, tomatoes, vinaigrette

Our neighbor had a wonderful gathering in her newly built home the night before a Razorback football game. After spending the day at a conference in Rogers, and being caught up in the heavy traffic heading back to Fayetteville that afternoon – I had very little time to make the appetizer I had promised. Thankfully these Shrimp and Cucumber Bites came together quickly and elegantly, with a minimum of fuss.

A pair of high heels, a hostess gift and a bottle of wine, and my husband and I were ready to walk across the street to the festivities – a much less congested road than I had traversed earlier.

SHRIMP AND CUCUMBER BITES

shrimp and cucumber bites

2 dozen shrimp, peeled, deveined and cooked

24 slices cucumber

1/2 cup Mustard Vinaigrette (recipe to follow)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

12 Campari tomatoes, halved

garnish with fresh parsley

MUSTARD VINAIGRETTE

1/2 cup sherry vinegar

2 tablespoon shallot, finely chopped

2 tablespoons Dijon mustard

1 tablespoon honey

1 teaspoon minced garlic

salt and freshly ground black pepper to taste

1 1/2 cups olive oil

TO PREPARE THE BITES

In a medium bowl, combine shrimp, cucumber, mustard vinaigrette, salt and pepper, tossing gently to coat. Cover and chill for at least 2 hours (it was more like 15 minutes when I made them). Drain, discarding marinade. Layer 1 cucumber slice and 1 shrimp on cut side of each tomato half (I sliced a thin piece off the bottom of some of the tomatoes so they stood steady on the plate). Garnish with fresh parsley if desired.

Enjoy!

Recipe adapted from Entertain, Decorate, Celebrate, May/June 2014

www.celebratemag.com/

TRIPLE MUSTARD SALMON and SALMON PATE

04 Saturday Oct 2014

Posted by Ceri Wilkin in Appetizers, Fish, main, Recipes

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chives, dijon mustard, mayonnaise, mustard seed, pate, salmon, shallot, smoked salmon, wheat germ, white wine

As it had been fifteen years since my brother and his girlfriend, now wife, had been to visit from New Zealand, and the first time for their kids to come, I must admit, I did put a little pressure on myself, feeling like I wanted to make things as perfect as possible. Although we made it to Crystal Bridges and the Walmart Museum in Bentonville, Eureka Springs and Thorncrown Chapel, Beaver Lake, Terra Studios and the University of Arkansas, we barely made it through half of the list I had compiled of “things to do in Northwest Arkansas”, or, “wonderful home cooked meals to serve”.

Following a day on the Lake and a walk down to Dickson Street to experience the Bikes Blues and Barbecue event, we enjoyed dinner at home, enveloped in the quiet, calm atmosphere of the wine cellar. Although I am embarrassed to say, I did not take one picture of people or places the entire time my family was here, I did document every meal I made!! This Triple Mustard Salmon was a quick, easy, delicious dish for the end of a busy day, and I made the Salmon Pate the following night, with the leftover fillets.

TRIPLE MUSTARD SALMON

triple mustard salmon3 tablespoons toasted wheat germ

1 tablespoon yellow mustard seeds, crushed

4 6-ounce salmon fillets

salt and freshly ground black pepper

2 1/2 tablespoons Dijon mustard

1 tablespoon of canola oil

In a shallow dish, combine the wheat germ and mustard seeds. Season the salmon fillets with salt and pepper. In a bowl, blend the Dijon mustard with the dry mustard and spread it over the skinned side of the fillets. Dip the mustard side of the fillets in the wheat germ mixture until thickly coated.

In a non-stick skillet, heat the oil until shimmering. Add the fillets, crust side down, and cook over moderately high heat until browned and crisp, 3 minutes. Turn the fillets and cook over moderate heat until barely cooked in the center, 3 minutes longer. Transfer the fillets to plates and serve crust side up.

Enjoy!

Recipe adapted from Food and Wine, March 2011

SALMON PATE

salmon pate

1 tablespoon unsalted butter

1 shallot, finely chopped

2 tablespoons dry white wine

6 ounces skinless salmon, cut into 1-inch cubes

1 teaspoon Dijon mustard

2 tablespoons mayonnaise

1/2 cup finely chopped smoked salmon

2 tablespoons finely chopped chives

salt and freshly ground black pepper to taste

In a non-stick skillet, melt the butter over medium heat. Reduce heat to medium-low, add the shallot, and cook, stirring occasionally for 3 to 4 minutes or until softened but not browned. Add the wine to the skillet and bring to a boil. Place the salmon pieces in the skillet and cover tightly. Reduce heat and simmer for 2 minutes, turn the salmon pieces over, cover and simmer for 3 more minutes, until the salmon is just cooked through. Remove the skillet from the heat. Chill salmon pieces in the refrigerator until cold, about 10 to 15 minutes (or use left over salmon from the night/recipe before, adding the butter, shallot and white wine in the next step).

In the meantime, return the skillet to the heat and bring to a boil. Cook until the liquid is reduced to about a teaspoon. Add the Dijon mustard and whisk until combined. Whisk in the mayonnaise and stir in the smoked salmon and chives. Chop the cooked salmon and add to the bowl, stir to combine. Season with salt and pepper. Store in the refrigerator until ready to eat, serve on toasted baguette slices.

Enjoy!

Recipe adapted from Shape Magazine, July/August 2014

 

GRILLED CORN SALAD WITH LIMA BEANS AND TOMATOES – FAYETTEVILLE PILATES AND BARRE

28 Thursday Aug 2014

Posted by Ceri Wilkin in Salad, Side Dishes

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arugula, goat cheese, grilled corn, Kalamata olives, lima bean, shallot, tomatoes

This is the perfect salad to accompany any cook out over the upcoming long, Labor Day weekend.

GRILLED CORN SALAD WITH LIMA BEANS AND TOMATOES 

grilled corn and lima bean salad

3/4 cup olive oil

2 tablespoons apple cider vinegar

1 large shallot, finely chopped

6 ears of corn, husked

2 cups frozen baby lima beans

2 bunches arugula, thick stems trimmed

2 cups halved cherry tomatoes

1 cup crumbled goat cheese

1 cup halved pitted kalamata olives

Prepare barbecue (medium high heat). Whisk 1/2 cup oil, vinegar and shallot in a small bowl. Set dressing aside. Brush corn with remaining 1/4 cup oil, sprinkle with salt and pepper. Grill until tender and beginning to char in spots, turning occasionally, about 10 minutes. Cool slightly, cut corn from cobs. Transfer to a large bowl. Cook lima beans in boiling salted water until just tender, about 4 minutes. Drain, rinse with cold water. Mix lima beans into corn. Mix arugula and tomatoes into corn mixture. Add dressing and toss to coat. Season salad with salt and pepper. Sprinkle with goat cheese and garnish with olives.

Enjoy!

Recipe adapted from Bon Appetit, July 2003

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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