Techniques
Shallots
Less pungent than its cousin the onion, shallots are sweet little purplish packages bound up in coppery thin paper. Most commonly used as a garnish or in sauces, shallots are also good roasted or grilled and eaten whole as a side dish. They can be used in place of onions or scallions when a milder yet more complex flavor is preferred. Shallots are grown from a bulb rather than seed; a "mother" bulb is planted and continuously produces babies, which are harvested year-round.
Featured Shallot Recipes
Tips
- Look for dry, firm bulbs that are free of any sprouts.
- Do not refrigerate; store in a dry, well-ventilated place for up to three weeks.
- For chopped shallots, remove top and bottom ends, slice in half, then gently pull off the skin before dicing into desired size.
- For whole shallots, remove the skin before using by immersing the shallot in hot water for five minutes, then running it under cold water. Using a sharp paring knife, pull the skin back from top to bottom, then cut off the butt end without cutting into the bulb.
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Where to Buy
Shallots are available at your local gourmet food shop, your local farmers' market, or www.melissas.com.
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