Tartar Sauce 1 cup Hellmann's mayonnaise 4 cornichons, chopped fine 1 medium shallot, chopped fine 1 tablespoon capers, drained 1/4 cup Dijon mustard 1 teaspoon lemon juice.
Recipe: Fatty 'Cue Spare Ribs 2 cups fish sauce (preferably Three Crabs brand; see note) 6 cloves garlic, peeled and smashed 1 medium shallot, peeled and sliced 1 tablespoon freshly ground black pepper 1/2 cup sugar 2 racks pork spare ribs 2 tablespoons toasted and ground Indonesian long pepper, or to taste (see note) 6 ounces palm sugar (see note) White toast for serving.
SPINACH WITH SORREL, MINT AND ANCHOVY Adapted from "The Herbfarm Cookbook" by Jerry Traunfeld Time: 15 minutes 2 tablespoons extra virgin olive oil 4 anchovy fillets 1 medium shallot, finely chopped 1 large bunch (about 1 pound) spinach, trimmed and washed 1 cup gently packed, thinly slivered sorrel leaves 1/4 cup coarsely chopped spearmint 1/4 teaspoon salt Freshly ground black pepper.
1 medium shallot, chopped 4 tablespoons unsalted butter, softened 1 teaspoon lemon juice Sea salt and pepper 1 pair shad roe, thick outer membrane removed (most mongers will do it) 1 shad fillet, about 3/4 pound 6 ounces prosciutto di Parma, sliced thin 3 tablespoons extra-virgin olive oil 1/2 cup dry white wine Lemon wedges, for serving.
And from the onion family I picked a medium-large shallot, which I diced small and put to sweat in butter with a sprinkling of salt; when it was tender and translucent I added the speck and cooked it for half a minute while I measured 2/3 cup (say, 150 g) carnaroli rice -- this was for two portions.
8 medium-sized waxy potatoes, peeled and thinly sliced 150ml rapeseed oil 100g streaky bacon, finely diced 6 medium shallots, peeled and finely chopped A few sprigs of thyme, leaves removed Preheat the oven to 200C/gas mark 6. Lightly brush an ovenproof dish or non-stick frying pan with a little rapeseed oil.
Wasabi Risotto Cakes 4 tablespoons unsalted butter 2 medium shallots, peeled and chopped 2 cups Arborio rice 1 cup dry white wine 4-5 chickenicken stock 1/4 cup wasabi paste 1/2 cup peanut oil. 1.
Time: 45 minutes, plus 7 hours' chilling 2 tablespoons unsalted butter 3 medium shallots, minced 1 cup arborio rice 3 1/2 cups chicken stock Salt and cayenne pepper to taste 1/3 cup grated Parmesan 1/2 cup pitted and chopped Nicoise olives Flour 5 tablespoons grape seed oil 16 medium sea scallops (about 1 pound), tendons removed Basil-infused olive oil. 1. Melt butter in a large saucepan.
Tamarind Apple Poblano Salsa Adapted from Dona Abramson Time: 20 minutes 2 medium shallots, thinly sliced 1 teaspoon canola oil 2 large apples, cored and diced (3 cups) 1 large roasted poblano chili, minced 3 tablespoons bottled tamarind paste 1/3 cup toasted, crushed pecans 2 teaspoons fresh chopped rosemary Salt and black pepper to taste.
Ninh Hoah (Skewered Vietnamese Meatballs) 1 pound ground pork 1/2 teaspoon freshly ground pepper 3 stalks lemongrass, tough outer leaves discarded and ends trimmed, minced 6 cloves garlic, minced 2 medium shallots, minced 1 tablespoon granulated sugar 2 1/2 teaspoons cornstarch 1 tablespoon fish sauce 6 wooden or bamboo skewers, soaked in hot water for 10 minutes Lettuce leaves for garnish.
