February 7, 2021

Carne en Bistec – Colombian Steak with Onions and Tomatoes

4.88 from 25 votes 15871shares Beef lovers, you’ll love this quick Colombian Carne en Bistec steak dish cooked with onions, tomatoes and cumin. The onions and […]
February 7, 2021

BBQ Beef and Beans

It’s been a while since I’ve made something that was just a straight up simple comfort food, and after a super long week comfort food was […]
February 7, 2021

Chicken Vegetable Soup

This Chicken Vegetable Soup is a healthy dinner made in one pot! Includes tips for making your own chicken stock plus using leftover chicken and vegetables. […]
February 7, 2021

Ginger Pennies

Move over gingerbread man; there’s a new cookie in town! These one-bite slice-and-bake spiced ginger and lemon cookies pack a flavorful punch. Be prepared—they are the […]
February 6, 2021

The Best Winter Fruit Salad

The Best Winter Fruit Salad is filled with clementines, kiwi, pears, apples, and pomegranate, then tossed in sweet tart honey lime poppy seed dressing. These are […]
February 6, 2021

How to Make Savory-Sweet Shallot Jam With 3 Ingredients

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. This week, we’re making a savory jam to smear on everything. On a good day, jam refers to “a food made by boiling fruit and sugar to a thick consistency.” Or on a bad one, “a crowded mass that impedes or blocks movement.” This three-ingredient jam is neither. Yes, we will be boiling. Yes, there will be sugar. But fruit? Not a strawberry or peach or even tomato in sight. Instead: shallots. Lots and lots of shallots. Sure, jam is best known as a way to stretch summer’s bounty, to make fragile berries that would’ve gone moldy in days last for weeks or months. But just as jam need not be limited to fruits—hi bacon, hello red peppers—it need not be limited to warm weather either. Come colder, clouder, gustier months, there are plenty of ingredients that would love to be stirred with sugar and simmered, simmered, simmered into oblivion. Especially alliums. Maybe you’ve already heard of onion jam, on ricotta-dolloped biscuit bites or goat cheese crostini. I like to think of shallot jam as the ultimate onion jam—what an onion dreams of becoming after it falls asleep. “Shallots are one of the things—a basic prep item in every mise-en-place—that make restaurant food taste different from your food,” Anthony Bourdain wrote in Kitchen Confidential. “You should always have some around for sauces, dressings, and sauté items.” Photo by Ty Mecham. Prop Stylist: Amanda Widis. Food Stylist: Samantha Seneviratne. And jam. Score a couple pounds and you’re halfway to this high-impact spread that your fridge will be thrilled (chuffed!) to have around. Here’s the cheat sheet: Dice shallots and sauté until transparent-ish, like stained glass. Treat to sugar, which will encourage deeper, darker caramelization. Then wake things up with a hefty pour of vinegar. The last ingredient depends on you—or, more specifically, what you already have around. My vote is for malt vinegar, widely known as the finishing touch on fish-and-chips, but it's a wonder-ingredient in countless other places, too. In this case, it gives shallot jam a roasty, toasty—and, yeah, malty—flavor. Feel free to swap in other vinegars like white wine, red wine, rice, or any of those mixed with balsamic or black. Once you have shallot jam around, the world is yours, as far as your eyes can see. Try it with: Buttered toast Triscuits and Gouda Pork chops with sautéed peppers Crispy sausage and scrambled eggs Chopped liver (or liver mousse) toasts Penne with butter and Parmesan Roast chicken and any vegetables Oil and vinegar as a vinaigrette Rice-and-beans burrito Fettuccine with Greek yogurt Quesadilla or grilled cheese I won’t try to hide it—the last one is my favorite. On a bad day, I’ll sandwich seedy bread, sharp cheddar, and shallot jam, griddle it until crispy outside, melty inside, then take a bite while it’s still too hot. Just like that, the bad day becomes a little better. Shallot Jam View Recipe Ingredients Neutral oil, such as canola or grapeseed 2 pounds shallots, peeled and chopped 3/4 teaspoon kosher salt 1/2 cup granulated sugar 6 tablespoons malt vinegar (or another variety), divided Neutral oil, such as canola or grapeseed 2 pounds shallots, peeled and chopped 3/4 teaspoon kosher salt 1/2 cup granulated sugar 6 tablespoons malt vinegar (or another variety), divided From Our Shop our line! Five Two Essential Sauté Pan $119 our line! Five Two Wooden Spoons $25–$99 More Styles our line! Five Two Essential Kitchen Towels $35–$95 More Options How will you use shallot jam? Let us know in the comments!
February 6, 2021

Air Fryer Buffalo Chicken Zucchini Skins

1027shares You won’t miss the carbs in these low-carb zucchini skins loaded with buffalo chicken and cheese made in the air fryer! Air Fryer Buffalo Chicken […]
February 6, 2021

Salmon Coconut Curry with Spinach and Chickpeas

Salmon Coconut Curry with Spinach and Chickpeas is an easy one-pot meal that cooks in under 30 minutes! Salmon Coconut Curry with Chickpeas Seared salmon skin […]
February 6, 2021

Crispy Baked Beef and Black Bean Tacos

If you want to take your Taco Tuesday to the next level, try baking your tacos! Yes, I said baking them. These Baked Beef and Black Bean […]