Rice With Caramelized Shallots From Melissa Darabian Recipes

RICE WITH CARAMELIZED SHALLOTS FROM MELISSA D'ARABIAN

Steps:

• In a medium saucepan, over medium heat, add the butter. When the butter has melted add the shallots and saute until very soft, about 5 minutes.
• Stir in the rice and add a pinch of salt.
• Raise the heat to high and cook, stirring to toast the rice, about 1 minute.
• Add the wine and cook until reduced by half.
• Pour in the stock and water and bring the mixture to a boil. Lower the heat, cover, and simmer until the liquid is absorbed, about 20 minutes.
• Season with salt, to taste. Transfer to a serving bowl and serve.

BREAD WITH TOMATO: PAN CON TOMATE

Steps:

• Preheat the grill. Slice the bread at an angle into 20 thin pieces. Using 3 tablespoons olive oil, brush both sides of each slice of bread. Place the bread slices on the hot grill and toast, about 2 minutes on each side, or until golden.
• Cut each slice of ham in quarters. In a small saute pan, add the remaining tablespoon olive oil and cook the ham until crispy. Remove the ham to a paper towel to remove the excess oil.
• While the bread is still warm, rub a clove of garlic on each slice of bread. Cut the top off the tomatoes and rub the tomato on the slices of bread. Drizzle olive oil on each piece and sprinkle with kosher salt. Top with a piece of ham.

LEAFY GREENS WITH ITALIAN-STYLE CARAMELIZED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl, add the dressing, horseradish, and italian seasoning and stir until well blended.
• In a large bowl, toss the vegetables with half of the dressing and season with freshly ground pepper. Roast the vegetables on a parchment lined baking sheet for 15 to 20 minutes or until golden. Remove from the oven and let cool slightly.
• In another bowl, toss the remaining dressing with both the spinach and romaine until well coated.
• Arrange the salad on a serving plate or platter and top with the roasted vegetables and serve immediately.

CARAMELISED SHALLOTS

Steps:

• Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn't burn.
• Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.