Shallots are commonly used in salads in the ... Sea salt: Only use sea salt as it is at the purest level and not chemically ...

Add butter and morels, cook until morels are nicely browned. Reduce heat to medium low. Add shallots, bay leaves, thyme, garlic and a pinch of salt. Sweat until the shallots are translucent.

Peal the skins from the shallots. Trim any fat from the chicken breasts and cut the breasts into 1" cubes (about the same size as the shallots). Coat the chicken pieces with salt and pepper on all ...

Go even fancier with candied shallots give it a lovely sweetness. For the candied shallots, simmer the shallots gently for 4-5 minutes in a pan of boiling water to soften. Drain. Heat the butter ...

Remove any intestine tract and reserve. In a medium sauce pot combine shallots, white wine, peppercorns, bay leaves and thyme. Bring to a full boil and reduce to au sec (almost dry). Once the wine ...