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Roasted Broccoli with Pickled Shallots and Peanuts

Roasted Broccoli with Pickled Shallots and Peanuts

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Leave a nice amount of stalk attached to the broccoli florets: It’s pretty, improves your yield, and has a great texture.


  • 1 large shallot, thinly sliced into rings
  • ½ teaspoon kosher salt plus more
  • ¼ cup banyuls vinegar or red wine vinegar
  • ¼ cup peanut or vegetable oil
  • 2 bunches broccoli (about 4 lb.), cut into 3–4” florets, halved
  • Freshly ground black pepper
  • ¼ cup salted, dry-roasted peanuts, coarsely chopped

Recipe Preparation

  • Preheat oven to 450°. Toss shallot, sugar, and ½ tsp. salt in a small bowl; let sit, tossing occasionally, 5 minutes. Mix in vinegar and peanut oil; set vinaigrette aside.

  • Toss broccoli with olive oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning occasionally, until edges begin to brown and broccoli is tender, 10–15 minutes.

  • Transfer broccoli to a platter, drizzle with vinaigrette, and top with peanuts

  • DO AHEAD: Vinaigrette can be made 3 days ahead. Cover and chill. Bring to room temperature before using.

Nutritional Content

Calories (kcal) 150 Fat (g) 9 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 14 Dietary Fiber (g) 7 Total Sugars (g) 2 Protein (g) 9 Sodium (mg) 210Reviews SectionI wanted an upgrade on Broccoli for a fancy standing rib roast dinner, and this was it. Everyone loved it and asked for the recipe- I think that is a very high complement! Flavors were wonderful, will definitly be making this again.AnonymousWheaton IL03/11/18

Green papaya salad with rau ram, peanuts and crispy shallots

Subtle fresh spring rolls, a rollicking green papaya salad, comforting pig’s knuckle soup, fragrant lemon grass pork, “shaking” beef and caramelized shrimp -- they’re all delicious, but hardly the easiest dishes to pair with wines.

Unless, of course, you’re at Slanted Door, Charles Phan’s terrific restaurant in San Francisco. Slanted Door has always been different -- modern, hip, uncompromising. It was one of the first Asian restaurants to buy the same quality ingredients that Chez Panisse or Zuni Cafe might use. And it was also one of the first, if not the first, to have a serious wine list.

After spending a couple of weeks exultantly cooking through Phan’s new and long-awaited “Vietnamese Home Cooking,” I called him to get his input on which wines would pair best with his terrific recipes.

The Slanted Door’s wine list started almost accidentally. Just before Phan opened the restaurant in 1985, he was having lunch at Zuni Cafe and noticed a big table of guys with about 20 bottles of wine. On a whim, he leaned over and asked if they knew of anyone who would be interested in helping him make a wine list. The name Mark Ellenbogen came up. He was just back in town after living in Italy and took the job as wine director, which he held for more than 25 years.

The first list was all Italian, but after six months, it wasn’t working. That’s when things got radical. Next up: a Riesling-driven list with a few other whites and some reds. No Chardonnay. And not a single wine from California.

“Back then,” Phan says, “people thought we were being snobby, leaving Napa out.” But he didn’t have much storage, and, on a shoestring budget, he couldn’t have a big list. And Napa wasn’t exactly making the kinds of wines that went well with Vietnamese food.

Phan and Ellenbogen eventually decided to organize the wines by characteristics -- dry, floral, delicate, spicy, etc., instead of by grape or country -- with dry at the very bottom.

“If you look at the list today,” Phan says, “it still has some of the same characteristics.”

Until last year that list was a legal-size sheet of 120 wines. Wine director Chaylee Priete has since doubled the labels, and it’s still heavily Riesling-based. “However,” explains Phan, “there’s now a small but firm emphasis to find some local winemakers who farm ecologically and meet our criteria for low-alcohol, high-acid, low-tannin wines that pair with our food.”

From experience, I’m well aware that it’s not easy pairing wines with Vietnamese food, which is often sweet, tart and fiery, all at the same time. That’s why I was so curious about Phan’s favorite wine matches for specific recipes.

“Wines with high alcohol [anything over 14%] or low acidity are not going to work with this spicy and sweet food,” he cautions.

When guests balk at ordering unfamiliar wines, Phan offers to let them try something dry and something fruity side by side and then choose which they think works better with the food.

“If you don’t do an experiment like that,” he says, “you won’t see how wonderful the changes are, how the wine makes the food more interesting.”

The acidity of the citrus adds a tangy flavor, takes the bite out of the onion, softens them a bit, and creates a pretty, pinkish hue.

They are delicious in salads and sandwiches and on pizzas. They will kick anything up a notch they’re added to. In the best, most delicious way possible! Imagine how over the top guacamole would be if you added a few of these!?

We love pairing broccoli with chickpeas, especially when there's pasta involved. The leftovers of the simple, high-fiber dish make a great lunch. (If you have any leftover, that is.)

Maybe you think you've tried all the best broccoli recipes, but what about broccoli rice? Here, it's the base for bright toppings like fresh peas, avocados, and pickled ginger. Round out the bowl with a creamy, herby dressing and a soft-boiled egg.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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First off, simply slice the red onions in rings, and separate them from each other. Place and pack the sliced red onions into a clean mason jar. Prepare and make the pickling liquid. Allow the pickling liquid to slightly cool and pour into the mason jar, making sure the liquid covers the onions. Allow to cool completely, close the lid and place in the refrigerator to enjoy with every meal!


Shallots keep well in a cool dry place. In Australia, Japanese bunching onions and spring onions are often referred to as shallots.

Roughly the same size or slightly larger than pickling onions, their skin colour ranges from coppery yellow to reddish brown. The bulbs are elongated or oval and are formed in several clusters or bulblets. Shallots have a more delicate, sweeter taste and finer texture than onions.


The two most commonly grown varieties are Monique, a round and elongated shaped bulb, and Roderique, an oval shaped bulb. There is no noticeable difference in flavour.

What to look for

Choose shallots with firm flesh and dry papery outer skin. Avoid those with green shoots or soft spots.


Available: February to April


Store in a cool, dark, well ventilated place. Do not put them in plastic bags if purchased in plastic, remove as soon as possible. Avoid refrigerating or storing with any food that may absorb their flavour.

How to prepare

Remove skin and root, cut as required slice, dice, wedge or leave whole. Braising blanch first. Roasting skin can be left on when roasted whole. Stuffing peel, cut off top, scoop out centre to leave 1 cm shell. The release of oil during peeling brings tears to the eyes – there is no guaranteed way of avoiding this. The best advice is to peel and slice quickly.

Ways to eat

Shallots can be eaten raw, cooked or pickled. Shallots can add flavour and texture to recipes. They can be used in soups, braises, stews, pizzas, pies, pasta dishes, salads, sandwiches, sauces, chutneys and stir fries. Click here for recipes.

Cooking methods

Boil, microwave, roast, steam, stir fry, braise, stew.


Remove all loose husks. Only stock graded quality product. Plastic causes condensation and encourages rapid deterioration, therefore netting bags are preferable for merchandising. Do not place near items that might absorb flavours. Keep well ventilated. Use the QR code on labels.

Vegetable Pad Thai is delicious for lunch and dinner!

Thai food is a cuisine that I haven’t had much experience in eating or cooking. For a short period of time, I worked next to a Thai restaurant and the smells were always tantalizing. I tried a few different dishes – one of them being Vegetable Pad Thai. The owner made a milder version for me to start with as I can’t handle overly spicy food. You can adjust the spiciness to your liking of this recipe by adding jalapenos or Sriracha, too!

This recipe calls for rice noodles. You can choose brown or white. It’s all a personal preference. The brown typically offers more protein and fiber. I didn’t include bean sprouts, but they are often included. My family isn’t overly fond of them, but personally, I love them!

A typical Thai dish includes five flavors – salty, sweet, sour, bitter, and spicy. If they don’t include all five of these aspects, then it’s not considered satisfying. Rice is more commonly used and can be used interchangeably with the noodles.

Broccoli Soup with Coconut Milk and Ginger

Craving a warm and creamy bowl of soup? It doesn’t matter what time of year it is, dive into a pot of this and everyone will enjoy. It’s rich, smooth, and delicious with unexpected pops of Thai flavors – chili sauce, coconut milk, and salty fish sauce! This soup will have everyone asking for more!

Prep Time: 15 minutes

Cook Time: 25 – 35 minutes

Yield: 10 cups

Serves: 5 – 10


  • 3 tablespoons coconut oil
  • 3 large shallots, sliced thin
  • 3 large cloves garlic, rough chopped
  • 2 tablespoons minced ginger
  • 1 large sweet potato, peeled and small diced
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 4 cups vegetable stock
  • 2 lemons, zest and juice, or substitute 3 tablespoon minced lemongrass
  • 4 kaffir lime leaves (optional)
  • 1 pound (about 6 cups) broccoli, florets and stems, small diced
  • 3 cups spinach
  • 1 (13-ounce) can coconut milk
  • 2 teaspoons sweet Thai chili sauce
  • ½ cup cilantro leaves and tender stems, divided
  • 1-2 teaspoons fish sauce, optional

Optional Garnishes:

  • crispy shallots, toasted coconut, coconut cream, sour cream, toasted sesame seeds, roasted peanuts, pickled ginger, tender broccoli florets, croutons, fresh mint and/or fresh cilantro


Heat coconut oil in a medium, heavy-bottom pot over medium heat.

Add the shallots, garlic, ginger, and diced sweet potatoes and season with salt and black pepper. Saute 5 minutes until shallots are tender and translucent.

Add the vegetable stock, lemon zest, and juice, kaffir lime leaves, and broccoli and bring mixture to a boil.

When the mixture comes to a boil, cover, lower heat and gently simmer 12-15 minutes, or until broccoli is fork-tender.

Once tender, turn the heat off, uncover, and remove kaffir lime leaves. Stir in the spinach, coconut milk, and Thai chili sauce, and a 1/4 cup cilantro and carefully blend until smooth in a high powered blender in batches or using a stick blender.

Place the smooth blended soup back in the pot and heat over low heat until warmed through. Do not boil or you may lose the vibrant green color. If you desire a looser soup add more stock, but if you want a thicker soup continue to simmer until desired consistency.

Stir in fish sauce and taste. Adjust the taste by adding salt, black pepper, and/or sweet Thai chili sauce.

Divide among bowls, garnish with remaining fresh cilantro and any of the options above.


In Thai cooking, shallots are like garlic's counterpart - it is used about as frequently as garlic. It is always in curry paste and is sometimes eaten as a condiment, swimming in fish sauce.

When shallots are harvested and available at a good price, my mother likes to buy kilos, stocking up for the whole year!

Recipes made with shallots

Chinese Olive Fried Rice

Exotic Chinese olive fried rice

Crispy Fried Okra

Okra crispy fried in a light batter served with chili fish sauce.

Chicken Basil

Ground chicken stir fried with holy basil

Fried Rice

Crispy Pomfret

Crispy fried whole fish. Served with shallot, pepper, fish sauce

Grilled Sardines

Grill fresh sardines, served with hot chili fish sauce.

Crunchy Squash Blossoms

Squash blossoms, lightly dusted in flour and pan fried.

Chili Fish Sauce

Chili fish sauce is one of the most popular sauce that you will be served with in Thailand.

Crab Fried Rice

Crab fried rice served with a wedge of lime, sliced cucumber and chili fish sauce.

Crispy Catfish Green Mango Salad

Sour unripe mango, biting lime, salty fish sauce and crisped catfish.


Marinated and grilled pork served on skewers with peanut sauce. A simpler recipe.

Satay - Modern Thai Version

Marinaded and grilled pork served on skewers with peanut sauce

Masaman Curry

Stewed beef and potato in spicy curry.

Cucumber in Vinegar

Sliced cucumber in vinegar

Fried Fish with Tamarind Sauce

Whole fish pan fried and served with spicy tamarind sauce

Hot Shallot Sauce with Toasted Rice

A simple sauce that with wonderful toasted rice aroma.

Grilled Steak with Spicy Shallot Sauce

Medium rare grilled steak, served with spicy shallot and lime sauce.

Spicy ground pork or chicken salad cooked in lime juice, chili pepper and fish sauce

Pad Thai

Stir fried rice noodles with chives, bean sprouts and shrimp.

Pickled Fish Chili Sauce

Pickled fish cooked in coconut milk, spiced with shallot and chili peppers.

Spicy Budoo

Nam Budoo Song Kreung

Traditional southern Thai sauce served with rice and many veggies.

Spicy Vegetable Soup

Clear, spicy vegetable soup

Blanched Neem with Grilled Shrimp

Goong Pow Sadow Lou-ug

Hyper-bitter neem leaves and blossoms and hot sweet tamarind sauce on grilled shrimp .

Sweet and Sour Tamarind Sauce

Sweet and sour sauce, made from palm sugar and tamarind.

Vegetarian Red Curry Paste

Prig Gang Mungsavirat

Vegetarian red curry paste

Fried Shallots

Crunchy, golden brown fried shallots.

Pad Thai Street Food

Pad Thai street food recipe

Green Curry Paste

Spicy green curry paste made with fresh Thai green chili peppers.

Tom Yum Gai

Hot and sour, lean chicken soup with lemongrass and galangal.

Southern Sour Curry Paste

Fiery hot curry paste for southern sour curry.

Northern Thai Eggplant Salad

Spicy northern Thai raw eggplant salad with minced pork.

Nam Tok

Spicy grilled beef salad with toasted rice.

Mee Grob

Crunchy sweet and sour rice noodles.

Basic Red Curry Paste

Basic Red Curry Paste or Prig Gang Kua is the most basic curry paste.

Red Curry Paste

Aromatic curry paste made with Thai fresh and dry spices

Royal Mee Grob

Sweet and sour crispy fried rice vermicelli served with beansprouts and Chinese chives.

Massaman Curry Paste

Homemade fragrant Massaman Curry Paste filled with roasted spices

Chili Paste

Nam Prig Pud/Nam Prig Pow

Thai chili paste made with Thai spices and stir fried. Dark thick body with red oil. Great with tom yum goong or vegetables and rice.

Roasted Chili Paste

Nam Prig Pow/Nam Prig Dang

Chili paste made with roasted Thai spices.

Southern Red Curry Paste

Bright red and very spicy hot curry paste from southern Thailand.

Vegetarian Chili Paste

Nam Prig Pud Mungsa Virat

A well-balanced, slightly hot paste for the table that spices many dishes well.

Tom Yum Pork Ribs

Sour and spicy pork rib soup loaded with lemongrass, galangal, shallots and kaffir lime leaves

Vegetarian Tom Yum Hed

Spicy and sour vegetarian mushroom soup cooked with Thai herbs

Son-in-law Eggs

Fried boiled eggs served with sweet and sour tamarind sauce

Shrimp Paste Rice

Rice mixed with shrimp paste spiced with shreded green mango and shallots served with fried egg, sweetened pork.

Green Mango Chili Fish Sauce

Fish sauce with shredded green mango, spiced with Thai chilis, lime juice and shallots

Sour Curry Paste

Sour curry paste, the base of all Thai curry pastes

Namya Curry Paste

Curry paste for fish curry, made with peppers, lemongrass, garlic, shallots, Chinese keys, salt and pickled fish

Salted Crab Sauce

Creamy coconut sauce with salted crabs served with fresh vegetables.

Vegetarian Southern Red Curry Paste

Prig Gang Tai Mung Sawirat

Southern red curry paste made vegetarian. A base for many other southern dishes.

Ingredients in Beef Lettuce Wraps

  • Rice: To make the lettuce wraps more flavorful and filling without being overwhelmed with too much meat, we add a base of coconut-lime rice. The rice is cooked in coconutmilk instead of water, which infuses it with a delicious flavor.
  • Beef: The ground beef is cooked with garlic, ginger, carrot, and greenonion. After everything is cooked through and tender, we add an addictive sauce to the filling. The sauce is simple to make with standard ingredients.
  • Toppings: After the rice and saucy beef is added to the lettuce, we add on the toppings — quick pickled shallots, crushed nuts and herbs (cilantro and green onion).


How lean is lean ground beef? The USDA defines lean beef as containing no more than 10 percent fat, which means it is 90 percent lean. Those are the numbers behind that 90/10 designation on a package of lean beef. Fat adds juiciness and flavor, which explains why ground turkey and chicken sometimes dry out. The same applies to ground beef super-lean ground beef (like 96/4 beef) tends to be drier than 80/20 ground beef.

Obviously, all the ingredients we just discussed are integral to filling the beef lettuce wrap, but let’s talk about the wrapper: lettuce!


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