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If you do a lot of cooking
I have been trying out some new recipes but need help using up ingredients that I dont use often. I have shallots, Marsala wine and capers that I have used in different recipes and need to use up before going bad. I'm looking for recipes that use these ingredients (doesnt have to be all of them in the same recipe).
TIA
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Re: If you do a lot of cooking
Capers
Marsala Wine
I've never really used shallots. I usually just use regular onion, but here's a list of recipes using shallots.
Unable to even.
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not big on shallots- i like garlic but despise onions...
i've got a few recipes w/capers in my food blog. i'd find them for you- but i'm tired & lazy right now...
wow- not much help. ha.
think pasta. make a marsala wine reduction (shallots should be cooked down in the reduction) & toss it with some pasta & capers. sprinkle on some fresh parm or basil & you're good to go.
look at the birds | bless this food
Capers are amazing in penne alla vodka! I also use a few capers in Chicken Marsala. Yumm
Penne alla Vodka
Chicken Marsala with capers
Santas little helper!
I'm no help with the capers and wine.
I found these 3 recipes with shallots in them on my blog. I should "tag" shallots, then it wouldn't have taken me so long!!
Herb Roasted Pork Loin
Herb Crusted Pork Roast
Grilled Steaks with Sweet-Spicy Hoisin Sauce
My Profile
This one uses shallots. The sauce is kind of spicy but delicious. I also have added additional seafood such as scallops and clams.
https://www.foodnetwork.com/recipes/robin-miller/shrimp-marinara-over-linguine-recipe/index.html
Here are two awesome sites.
What you do is type in the ingredients you DO have in your kitchen and then it will tell you all of the different meals you can make with what you already have!
https://www.recipematcher.com/
https://www.recipekey.com/Another one https://allrecipes.com/Search/Ingredients.aspx
Of the ingredients you listed, only the shallots will go bad very quickly. Shallots can be used in place of onions in a lot of dishes, so they should be pretty easy to go through. I have a jar of capers in my fridge that is MONTHS old. Capers (I'm assuming in brine; I've never seen them any other way) last a long time and are great to have on hand for when you need/want them. I think Marsala wine, in and most cooking wines have a better shelf life than your average bottle of wine (see here). Both the capers and the Marsala are long-lasting, versatile ingredients. If I were you, I wouldn't be in a rush to use them, but would experiment with them in future dishes.