Marcus Samuelsson’s funky fusion cuisine usually results in very tasty recipes, as was the case with his Mac ‘n Greens.
Tag: Shallots
Risotto with Roasted Rosemary Butternut Squash and Shallots
Shallot and Mushroom Oven Risotto by Hugh Fearnley-Whittingstall
Finally, an oven risotto that is spot on!
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Buttermilk Fried Chicken by Marcus Wareing
Recently, I have been cooking from Marcus Wareing’s cookbook, Marcus at Home, which was released in the fall of 2016.
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Beef Stroganoff by Thomas Keller
This was the pièce de résistance from the Ad Hoc At Home cookout that Koen and I had in December: Beef Stroganoff.
Spaghetti with Broccolini, Lemon and Chilli Pepper
I kind of overdid it with the broccolini…
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French Onion Soup (revisited)
Another zen moment for me during very hectic weeks at work: making your own classic French onion soup.
Creamy Brussels Sprout Gratin Dauphinois
Bacon, Brussels Sprouts, Potatoes, Cream, Cheese + Oven = Delicious Dinner
Spaghetti with a Creamy Butternut Squash Sauce
Squash is pretty versatile. Oven roasting, a mash, a hearty soup or as part of a risotto? Been there, done that. Using squash as a basis for a pasta sauce? A definite must try!!
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Lentil and Root Vegetable Mash with Wine-Braised Shallots
Potato based stews are definitely a staple in Dutch cuisine (curly kale, endive and sauerkraut are the most popular), but this stew made with root vegetables, lentils. The boozy shallots/gravy is absolutely incredible too. A must try winter dish! Continue reading “Lentil and Root Vegetable Mash with Wine-Braised Shallots”
