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🚨NEW INDIAN RESTAURANT🚨 Follow @austinfoodheads for more! This new Indian restaurant is 🔥 @shallotsaustin in North Austin is led by a chef with a Michelin star kitchen background and a James Beard nomination! The chicken tikka, goat biryani, and spicy cauliflower are all must-orders. Everything is made with pasture-raised meats, wild-caught seafood, and zero artificial ingredients. This is Indian cuisine at a completely different level. Go check them out and thank us later 🙏🏾 #austinfoodheads
🚨NEW INDIAN RESTAURANT🚨 Follow @austinfoodheads for more! This new Indian restaurant is 🔥 @shallotsaustin in North Austin is led by a chef with a Michelin star kitchen background and a James Beard nomination! The chicken tikka, goat biryani, and spicy cauliflower are all must-orders. Everything is made with pasture-raised meats, wild-caught seafood, and zero artificial ingredients. This is Indian cuisine at a completely different level. Go check them out and thank us later 🙏🏾 #austinfoodheads
SHALLOT TARTE TATIN 🧅🧀🇫🇷 Full recipe out Friday on my substack. #howicook
SHALLOT TARTE TATIN 🧅🧀🇫🇷 Full recipe out Friday on my substack. #howicook
You should try growing shallots this way at home. 🌱🧅 #gardening #GrowYourOwn #fngardenstory #shallots #homegarden
You should try growing shallots this way at home. 🌱🧅 #gardening #GrowYourOwn #fngardenstory #shallots #homegarden
Struggling to get finely minced shallots and garlic? @christielmorrison shares one simple tweak to your cutting technique that makes chopping much easier.
Struggling to get finely minced shallots and garlic? @christielmorrison shares one simple tweak to your cutting technique that makes chopping much easier.
CREAMY 2025 Top 10 - #6 Chilli Crunch Oil… Clocking in at 1.8 million views (and counting), my chilli crunch oil is a versatile condiment that combines oil with crunchy elements, fried garlic, shallots, and chilli flakes. This fusion creates a rich, aromatic oil that adds depth and a spicy kick to various dishes. the small pieces of fried garlic and shallots provide a delightful crunch, making it an appealing addition to both visually and texturally. FOR THE RECIPE: Type the word ‘VIRAL’ in the comment section or head to creamyconfusion.com.au (link in bio). . . . #viralrecipes #chillicrunch
CREAMY 2025 Top 10 - #6 Chilli Crunch Oil… Clocking in at 1.8 million views (and counting), my chilli crunch oil is a versatile condiment that combines oil with crunchy elements, fried garlic, shallots, and chilli flakes. This fusion creates a rich, aromatic oil that adds depth and a spicy kick to various dishes. the small pieces of fried garlic and shallots provide a delightful crunch, making it an appealing addition to both visually and texturally. FOR THE RECIPE: Type the word ‘VIRAL’ in the comment section or head to creamyconfusion.com.au (link in bio). . . . #viralrecipes #chillicrunch
This completely smashed my expectations. This is my Tomatatin 🍅 INGREDIENTS 4-5 Tomatoes cut into 2cm slices (you can use any tomatoes) 1-2 Shallots, cut into 2cm slices 2 Cloves Garlic, sliced thinly Big pinch of salt (I like @pinchfulsalt ) and black pepper 4 tbsp Balsamic Vinegar 3 tbsp Honey Small bunch of Basil 1 Pre-rolled puff pastry sheet (I like @jus_rol ), cut to the size of your 24cm pan 1 tbsp olive oil for frying For garnish: More basil leaves Crumbled feta Balsamic glaze METHOD Fry off your Tomatoes and Shallots in your olive oil in a pan over a medium low heat with a big pinch of salt for 5 minutes to extract as much moisture as possible Add your garlic on top along either your black pepper, honey and balsamic vinegar and leave to simmer away for 5 minutes without stirring Turn the heat off then add your basil leaves on top then cover with your puff pastry Stab holes in the puff pastry with a fork, tuck the sides with a spoon then get it in the oven for 25 minutes at 190oC Leave it rest for 5 minutes, then slip it out onto a plate (you may need to scrape the edges slightly so it comes out of the pan) Garnish up and enjoy! #tomato #tartetatin #tomatotartetatin #onepandump #onepanrecipe
This completely smashed my expectations. This is my Tomatatin 🍅 INGREDIENTS 4-5 Tomatoes cut into 2cm slices (you can use any tomatoes) 1-2 Shallots, cut into 2cm slices 2 Cloves Garlic, sliced thinly Big pinch of salt (I like @pinchfulsalt ) and black pepper 4 tbsp Balsamic Vinegar 3 tbsp Honey Small bunch of Basil 1 Pre-rolled puff pastry sheet (I like @jus_rol ), cut to the size of your 24cm pan 1 tbsp olive oil for frying For garnish: More basil leaves Crumbled feta Balsamic glaze METHOD Fry off your Tomatoes and Shallots in your olive oil in a pan over a medium low heat with a big pinch of salt for 5 minutes to extract as much moisture as possible Add your garlic on top along either your black pepper, honey and balsamic vinegar and leave to simmer away for 5 minutes without stirring Turn the heat off then add your basil leaves on top then cover with your puff pastry Stab holes in the puff pastry with a fork, tuck the sides with a spoon then get it in the oven for 25 minutes at 190oC Leave it rest for 5 minutes, then slip it out onto a plate (you may need to scrape the edges slightly so it comes out of the pan) Garnish up and enjoy! #tomato #tartetatin #tomatotartetatin #onepandump #onepanrecipe
Seasonal Sides: my new series I’m working with @schoffelcountry over the next few months on a new series called Seasonal Sides - simple, seasonal dishes that make everyday cooking and entertaining feel a little more elevated. This is the first episode and my take on the humble potato salad - a little more elevated, but still really simple. Crispy shallots add crunch, confit spring onions bring sweetness, and the crème fraîche and wholegrain mustard dressing keeps everything sharp and fresh. CRÈME FRAICHE AND MUSTARD JERSEY ROYAL POTATO SALAD; CONFIT SPRING ONIONS AND CRISPY SHALLOTS Serves 8 as a side INGREDIENTS 2 banana shallots 2 tbsp cornflour 1 bunch spring onions 900g Jersey Royals 2 cups olive oil 150g crème fraîche 2 tbsp wholegrain mustard Zest of 1 lemon Salt Black pepper METHOD Heat the olive oil in a saucepan. Finely slice the shallots, toss with the cornflour, then fry in batches until golden and crisp. Remove onto kitchen paper and season with salt. Cut the spring onions into thirds and cook gently in the warm oil over a low heat for around 15 minutes, until soft and slightly shrivelled. Remove and keep the oil. Boil the Jersey Royals in heavily salted water for 15–20 minutes, until tender. Drain and leave to steam dry. Mix together the crème fraîche, wholegrain mustard, lemon zest, salt, pepper, and 2–3 tbsp of the spring onion oil. Roughly chop the spring onions and cut the potatoes into bite-sized pieces. Mix the potatoes, spring onions, dressing, and half of the crispy shallots together. Transfer to a serving bowl and top with the remaining crispy shallots. Best served slightly warm or at room temperature - perfect for your next BBQ, picnic, or alongside roast chicken and grilled fish.
Seasonal Sides: my new series I’m working with @schoffelcountry over the next few months on a new series called Seasonal Sides - simple, seasonal dishes that make everyday cooking and entertaining feel a little more elevated. This is the first episode and my take on the humble potato salad - a little more elevated, but still really simple. Crispy shallots add crunch, confit spring onions bring sweetness, and the crème fraîche and wholegrain mustard dressing keeps everything sharp and fresh. CRÈME FRAICHE AND MUSTARD JERSEY ROYAL POTATO SALAD; CONFIT SPRING ONIONS AND CRISPY SHALLOTS Serves 8 as a side INGREDIENTS 2 banana shallots 2 tbsp cornflour 1 bunch spring onions 900g Jersey Royals 2 cups olive oil 150g crème fraîche 2 tbsp wholegrain mustard Zest of 1 lemon Salt Black pepper METHOD Heat the olive oil in a saucepan. Finely slice the shallots, toss with the cornflour, then fry in batches until golden and crisp. Remove onto kitchen paper and season with salt. Cut the spring onions into thirds and cook gently in the warm oil over a low heat for around 15 minutes, until soft and slightly shrivelled. Remove and keep the oil. Boil the Jersey Royals in heavily salted water for 15–20 minutes, until tender. Drain and leave to steam dry. Mix together the crème fraîche, wholegrain mustard, lemon zest, salt, pepper, and 2–3 tbsp of the spring onion oil. Roughly chop the spring onions and cut the potatoes into bite-sized pieces. Mix the potatoes, spring onions, dressing, and half of the crispy shallots together. Transfer to a serving bowl and top with the remaining crispy shallots. Best served slightly warm or at room temperature - perfect for your next BBQ, picnic, or alongside roast chicken and grilled fish.
Recipe: Shallot Gratin We live in a visually incentivised world, and it’s easy to overlook the quiet beauty of brown food. A shallot gratin I ate in Paris in 2008 changed the way I thought about restaurant cooking. It reinforced the lessons from a childhood of close to the source cooking on a farm, and from then on, deliciousness came first and looks second. It’s how I’d like to keep my reels: real. Serves 4 Ingredients 360g shallots
35g olive oil
30g butter
40g Comté, finely grated (can be substituted with your favourite hard cheese)
20g Parmesan, finely grated
½ tsp lemon thyme leaves (can be substituted with regular thyme)
1 tbsp butter (to finish)
Half a ripe pear, cut into small cubes
Sea salt flakes and freshly ground black pepper, to taste Method 1. Peel and slice shallots lengthways to about 2mm thick. 2. Heat a saucepan over medium-low heat. Add the oil, then the shallots and a pinch of salt, and cook gently for 5 minutes, stirring frequently. 3. Add the first measure of butter and cook for another 5 minutes, until just tender but not falling apart. Remove from the heat. 4. Spoon 75g of cooked shallots into each serving dish (my dish is 12cm in diameter). Spread them out in a thin, even layer. 5. Sprinkle each dish with the lemon thyme leaves. Mix the cheeses together, then sprinkle evenly over the top of the thyme. Place the dishes on a baking tray. 6. Heat a grill to high. Place the dishes under the grill and cook until golden brown. Divide the second measure of butter between the dishes—about 3 small knobs on each—and grill again until just melted. 7. Remove from the grill, sprinkle with black pepper and sea salt flakes, then place the pear pieces on each dish. Serve immediately. #chef #restaurant #recipe #gratin
Recipe: Shallot Gratin We live in a visually incentivised world, and it’s easy to overlook the quiet beauty of brown food. A shallot gratin I ate in Paris in 2008 changed the way I thought about restaurant cooking. It reinforced the lessons from a childhood of close to the source cooking on a farm, and from then on, deliciousness came first and looks second. It’s how I’d like to keep my reels: real. Serves 4 Ingredients 360g shallots
35g olive oil
30g butter
40g Comté, finely grated (can be substituted with your favourite hard cheese)
20g Parmesan, finely grated
½ tsp lemon thyme leaves (can be substituted with regular thyme)
1 tbsp butter (to finish)
Half a ripe pear, cut into small cubes
Sea salt flakes and freshly ground black pepper, to taste Method 1. Peel and slice shallots lengthways to about 2mm thick. 2. Heat a saucepan over medium-low heat. Add the oil, then the shallots and a pinch of salt, and cook gently for 5 minutes, stirring frequently. 3. Add the first measure of butter and cook for another 5 minutes, until just tender but not falling apart. Remove from the heat. 4. Spoon 75g of cooked shallots into each serving dish (my dish is 12cm in diameter). Spread them out in a thin, even layer. 5. Sprinkle each dish with the lemon thyme leaves. Mix the cheeses together, then sprinkle evenly over the top of the thyme. Place the dishes on a baking tray. 6. Heat a grill to high. Place the dishes under the grill and cook until golden brown. Divide the second measure of butter between the dishes—about 3 small knobs on each—and grill again until just melted. 7. Remove from the grill, sprinkle with black pepper and sea salt flakes, then place the pear pieces on each dish. Serve immediately. #chef #restaurant #recipe #gratin
Creamy Pork, Apple & Shallots Have you seen how much Beef has gone up over the last few months? I'll be honest, I'm not usually a big pork chop person, but this dinner has got me properly converted... especially as 4 pork steaks are only £3.50! Buttery shallots and cabbage with sweet eating apples, honey and herbs in this thick, rich creamy sauce is just ridiculously comforting and so easy to make. If you're like me and you struggle to get pork chops anything but a little bit chewy, you are going to love this. Leaving to rest whilst you cook the sauce, then heating them through in the cream makes them literally melt in the mouth. This is going to be the only way you're going to want to have pork. I've written up the recipe below and I would love to know if this one's going on the meal plan! Amy x Feeds 4 4-6 pork loin steaks 30g butter 250g shallots finely sliced 1 eating apple cored and cut into 2cm cubes 5 cavolo nero kale leaves (you can use any shredded kale) tough stem removed and finely sliced. 1 tbsp honey 1 tsp Dijon mustard 400ml chicken stock 300g tub of soured cream 1/2 tsp chopped fresh Thyme leaves Salt and ground black pepper Season the pork steaks on both sides. Melt the butter in a large, non-stick pan. Add the pork steaks and fry for 2-3 minutes on each side on a high heat until coloured and cooked through. Set the pork aside and add a drizzle of oil to the pan. Add the shallots, apple and kale and fry for 5 minutes, stirring regularly until soft. Stir in the honey and mustard and fry for 1 minute Add the stock and the soured cream to the pan with the Thyme. Season generously with black pepper and salt. Give it a good stir. Bring to the boil before simmering for 5 minutes on a medium heat until the sauce has thickened. Add the pork, immersing it in the sauce as much as you can. Simmer for 2 minutes, turning the pork over once until heated through. Serve a pork steak with mashed potato, before drizzling in the sauce. #onePandinner #porkrecipe #sundaylunch #roastdinner
Creamy Pork, Apple & Shallots Have you seen how much Beef has gone up over the last few months? I'll be honest, I'm not usually a big pork chop person, but this dinner has got me properly converted... especially as 4 pork steaks are only £3.50! Buttery shallots and cabbage with sweet eating apples, honey and herbs in this thick, rich creamy sauce is just ridiculously comforting and so easy to make. If you're like me and you struggle to get pork chops anything but a little bit chewy, you are going to love this. Leaving to rest whilst you cook the sauce, then heating them through in the cream makes them literally melt in the mouth. This is going to be the only way you're going to want to have pork. I've written up the recipe below and I would love to know if this one's going on the meal plan! Amy x Feeds 4 4-6 pork loin steaks 30g butter 250g shallots finely sliced 1 eating apple cored and cut into 2cm cubes 5 cavolo nero kale leaves (you can use any shredded kale) tough stem removed and finely sliced. 1 tbsp honey 1 tsp Dijon mustard 400ml chicken stock 300g tub of soured cream 1/2 tsp chopped fresh Thyme leaves Salt and ground black pepper Season the pork steaks on both sides. Melt the butter in a large, non-stick pan. Add the pork steaks and fry for 2-3 minutes on each side on a high heat until coloured and cooked through. Set the pork aside and add a drizzle of oil to the pan. Add the shallots, apple and kale and fry for 5 minutes, stirring regularly until soft. Stir in the honey and mustard and fry for 1 minute Add the stock and the soured cream to the pan with the Thyme. Season generously with black pepper and salt. Give it a good stir. Bring to the boil before simmering for 5 minutes on a medium heat until the sauce has thickened. Add the pork, immersing it in the sauce as much as you can. Simmer for 2 minutes, turning the pork over once until heated through. Serve a pork steak with mashed potato, before drizzling in the sauce. #onePandinner #porkrecipe #sundaylunch #roastdinner
King Crab Sandwich 🦀 w/ @willsmith
King Crab Sandwich 🦀 w/ @willsmith
This woman is absolutely a genius
This woman is absolutely a genius
Episode 2: Hot honey butter • Ingredients- 1/2Cup oil 2 Shallots (sliced) 8 Cloves garlic (sliced) 1pc Cinnamon 1pc Star anise 1pc Bay leaf 2tbsp Chilli flakes Itsp Smoked paprika Itbsp Sesame seeds Itsp Soy sauce 2tbsp Honey 1tbsp Salt 454gms Butter • #foryou #fyp #foryoupage #instafood #foodporn
Episode 2: Hot honey butter • Ingredients- 1/2Cup oil 2 Shallots (sliced) 8 Cloves garlic (sliced) 1pc Cinnamon 1pc Star anise 1pc Bay leaf 2tbsp Chilli flakes Itsp Smoked paprika Itbsp Sesame seeds Itsp Soy sauce 2tbsp Honey 1tbsp Salt 454gms Butter • #foryou #fyp #foryoupage #instafood #foodporn
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