shallot

GARLIC, HERB & SHALLOT CONFIT /  by Lindsey | Dolly and Oatmeal

happy sunday, friends! popping in here quick to share this favorite way to preserve any and all vegetables. while making a confit is a wonderful technique to use in the later summer months with the bounty of fresh tomatoes that are surely on their way, i love to make a very allium-forward confit. and it couldn’t be more simple. we essentially take a few ingredients: shallots, garlic, thyme, bay leaves, salt, and olive oil - that’s it! from there, they get tossed in a cooking pot, plopped in the oven for about 40-45 minutes, and the result is tender morsels, that are rich and jammy in texture. plus, you’re left with the most fragrant garlic-herb-shallot oil. i’m sure you’re saying…that’s great, now what do i do with confit? my answer is: what can you not do with it! here are a few of my favorite ways to utilize it:

  • pizza! i make a white pizza and use schmear about 4-5 cloves of jammy garlic into the crust, then cheese and herbs, then chopped up shallot confit. you literally couldn’t have a tastier pie!

  • roast up some crispy chickpeas in the preserved oil.

  • smash some onto an open-faced sandwich situation (pictured below, but you can find the recipe here).

  • in pasta or pasta salad with whatever additions you like.

  • smash the shallot and garlic into mashed potatoes, or for a more summer-friendly dish, add them to potato salad.

  • use the infused oil for the base of any salad dressing that calls for olive oil.

  • chop up the garlic and shallot confit and add to any grilled or roasted vegetables.

  • and my ultimate favorite: hummus. start with about 3 cloves garlic and 1-2 shallots (depending on how big they are), and go from there. i promise, you will have the most flavorful hummus of your life - and don’t forget to drizzle some of that infused oil on top ;)

i know this isn’t a sauce per se, but it lasts so long in your fridge and can be used in so many key dishes, that i think you will agree that it can be just the workhorse that any sauce or dressing is!

xo!

garlic, herb & shallot confit | v/gf

print the recipe

| makes just over 4 cups |

method

  1. preheat oven to 350°F.

  2. place the shallots, garlic, thyme, bay leaves and kosher salt in a large lidded pot (i generally use a 5 1/2 qt. dutch oven). pour over the 2 cups of olive oil, making sure everything is covered with oil (add more oil if needed to fully submerge the shallots and garlic).

  3. place in the center of the oven and cook for 40-45 minutes, until the shallots and garlic are soft when pierced with a sharp knife.

  4. let cool completely, then store in an airtight jar. confit will last up to 2 months in your refrigerator.

ingredients

  • 1 lb. shallots, peeled and cut in half

  • 2 heads garlic, cloves separated and peeled

  • 10-12 sprigs fresh thyme sprigs

  • 3 bay leaves

  • 1 teaspoon coarse kosher salt

  • 2 cups extra virgin olive oil

(VEGAN) HASSELBACK POTATO & SHALLOT GRATIN /  by Lindsey | Dolly and Oatmeal

i’m going to keep this short since i think we can all agree that potatoes - especially creamy potatoes - speak for themselves. essentially, this dish is a combination of the thin slices of hasselback potatoes, combined with the creaminess that is a potato au gratin. there’s a sauce that includes almond milk simmered with garlic, and mixed with soaked cashews, some nutritional yeast, and a couple other pantry goods. it smothers said potato slices, and then is topped with vegan cheese shreds. it’s a pretty easy dish to compile, and quite inexpensive as well, if i may add. the most labor intensive part comes when you arrange the potatoes and shallots vertically in your pan, other than that, it’s a pretty smooth ride for something so delicious :)

this pot of potatoes could possibly feed a small army, or some very hungry guests at your thanksgiving or holiday table. i’ve included some recipe notes below that may answer some questions. i truly hope you get the chance to make this one, it’s so good :)

happy days, friends. xo!

HASSELBACK POTATO & SHALLOT GRATIN | v/gf

notes -

  • using a mandolin is your best bet here. it streamlines the process, and gives you even slices and guarantees even cooking.

  • vegan cheese tip - if there’s a preferred shredded vegan cheese brand you like, go for it. however, i prefer using miyoko’s vegan mozzarella. the flavor is on point, and it melt, bubbles, and browns like dairy-based cheese. the only down side is that it’s super soft. while you could definitely crumble the cheese, i like throwing it in the freezer for 10-15 minutes, then using the large holes on box grater.

  • this dish is best made the day of. unfortunately it tends to dry out if you make it ahead and try to reheat (i haven’t tried to reheat leftovers in the microwave, however. let me know if you try!).

PRINT THE RECIPE!

cream

  • 3/4 cup cashews, soaked for at least 3 hours or overnight, drained and rinsed

  • 2 cups unsweetened almond milk

  • 5 cloves garlic

  • 2 1/2 teaspoons salt

  • a few cracks fresh pepper

  • 1/2 cup nutritional yeast

  • 1 1/2 teaspoons dijon mustard

  • 1 1/2 teaspoons apple cider vinegar

potatoes & shallots

  • extra virgin olive oil

  • salt & pepper

  • 4-5 lbs (about 6-8) russet potatoes, peeled

  • 5 shallots

  • 2-3 sprigs fresh thyme, plus more for garnish

  • 4 ounces shredded vegan cheese

method

  1. preheat oven to 325°F.

  2. make the cream. combine the almond milk, garlic, salt and pepper in a small saucepan. bring to a simmer, and whisk frequently, until the garlic cloves are tender, about 12-15 minutes. let cool for about 10 minutes.

  3. pour the almond milk mixture into the container of an upright blender. add the cashews, nutritional yeast, dijon, and vinegar. blend on high until everything is creamy and smooth, about 45 seconds. taste and adjust any seasonings (keep in mind: the sauce will be quite salty, that’s ok since we don’t season the potatoes). set aside.

  4. oil the bottom and sides of a 3 - 3 1/2 quart baking dish, braiser, cast iron pan, etc. sprinkle the bottom with coarse sea salt, a couple cracks of fresh pepper, and a few thyme sprigs.

  5. using a mandolin (or if you have really great knife skills, a sharp knife), carefully slice the potatoes and shallots very thin, about 1/8-inch thick. fan the potatoes out vertically, making your way from the edge of the pan into the interior as you go. wedge the shallot slices between the potatoes. you want everything to cook evenly, so pack them, but not too tightly. sprinkle over the remaining thyme, then evenly spread the cheese over top as well.

  6. cover tightly with parchment paper, and then with foil. carefully transfer to the oven and bake for 60-80 minutes, until potatoes are tender. remove the parchment and foil and increase the heat to broil. broil until the cheese is lightly browned in spots and bubbling, about 5-10 minutes.

  7. remove from the oven and garnish with more thyme. let the potatoes cool for 20-30 minutes before serving.

more thanksgiving recipes:

vegan twice baked potatoes w/ pumpkin seed dukkah

vegan twice baked potatoes w/ pumpkin seed dukkah

cheesy herb-crusted squash

cheesy herb-crusted squash

ginger apple crumble pie

ginger apple crumble pie

stuffed za'atar roasted acorn squash w/ pepper-lemon tahini sauce /  by Lindsey | Dolly and Oatmeal

with thanksgiving approaching later this month (holy s#!@, is it really november already!?), i've been getting asked about what kinds of dishes i prepare for the holiday.  i have to admit that thanksgiving has probably been my least favorite holiday meal.  turkey was always meh.  in the past, i could get down with mashed potatoes, along with biscuits and cornbread.  but cranberry sauce, what-surprises-are-hiding-in-it stuffing, various casseroles, baby food looking sweet potatoes - perhaps it was all a sensory/food phobia of mine, but on thanksgiving i strictly hung out with all the carbs.

the past few thanksgivings i've been changing that situation, and have made some seriously tasty meals that could easily replace, or sit beside a thanksgiving classic.  i've been working on the ultimate gluten/dairy free cornbread, which is so super major, and i've also been playing around with a stuffing salad - kind of like a stuffing panzanella (?) if such a thing exists.  but today i'm sharing this super hearty za'atar squash dish, stuffed with lots of all-star ingredients: a spiced kale, shallot, and chickpea saute with quinoa, all topped off with a zesty tahini sauce with a bit of a peppery kick!  i love these acorn squash for a lot of reasons, but mostly because it's a quick meal that allows you to prepare everything while the squash are baking in the oven - yes, friends, these are the things that make me happy :)  

 have a good one, folks! xo

*also, i'm picking a winner for the giveaway of Amy Chaplin's cookbook today! so check your internet mail to see if you're the lucky winner! 

stuffed za'atar roasted acorn squash w/ pepper-lemon tahini sauce 

za'atar is an herby spice blend that can be found in most supermarkerts in the herb + spice aisle.  if you can't find a store that carries it, you can easily make your own.  i have a recipe here for za'atar -  i love making a big batch of this to have when i want to throw it into a meal.  

| 6 servings |

ingredients

  • 3 acorn squash, washed and cut in half
  • 2 tablespoons za'atar
  • 2 cups chickpeas, cooked (or a 15oz can of chickpeas, drained and rinsed) 
  • 1 medium shallot, diced
  • 3 large kale leaves, destemmed and shredded
  • 1/2 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne (optional)
  • 1/2 cup quinoa, cooked
  • salt + pepper
  • sesame seeds, for garnish

pepper-lemon tahini sauce

  • 1/4 cup tahini paste
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground pepper
  • 1 clove garlic, minced
  • sea salt
  • 1/4-1/3 water

instructions

  • preheat oven to 400° and line a rimmed baking sheet with parchment.  place squash cut side up, and brush with olive oil; season with a pinch of salt for each, and evenly sprinkle the za'atar spice.  place in oven and bake until fork-tender; roughly 40-50 minutes.  remove from oven and set aside
  • while squash are cooking, heat a 8-10 inch skillet on medium, once hot, add the olive oil and shallot; saute shallot for a few minutes, until translucent and soft.  add the chickpeas, cumin, and cayenne pepper, and a couple pinches of salt; cook for 1 to 2 minutes.  add the kale and cook until a bit wilted, 1 to 2 minutes.  remove from heat and set aside
  • in a large mixing bowl, combine the sauteed chickpeas and kale, with the quinoa.  taste for seasoning and adjust if needed
  • stuff each squash half with roughly a 1/2 cup quinoa mix (more or less depending on the size of your acorn squash).  serve warm with a few drizzles of the tahini sauce, and sesame seeds

enjoy!

for the tahini sauce

  • in a small mixing bowl, combine the tahini, lemon juice, pepper, garlic, a few pinches of salt, and 1/4 cup water.  if consistency is too thick, add more water.  taste and adjust.  store in a lidded jar in the refrigerator until ready to use.  (if the tahini sauce has thickened while refrigerated, add more water, a few teaspoons at a time, to thin it out.)