How many of you cook with Shallots?

not a big fan myself

Yeah AND Garlic

haha for sure!! I whipped up an increadible (if i dont say so myself) shrimp and clam alfredo sauce with garlic and shallots, and man did they make all the difference! Im piecing together my omelet recipe for this morning

I'm smoking a spliff and now I'm hungry

why do you think I'm dying for breaky! Every meal here is off the hook! Eat to live!

edit: btw, good morning to you sir!

I hear ya, I spend countless hours in the kitchen myself....I even enjoy strawling
local markets to handpick the best ingredients for my meals.

I love shallots!!

funny never knew theyre called that, same word in dutch. Anyhow love them.

heten die dingen hier niet sjallotjes?

not i, dont care for them

I just used some this weekend.

Shallots make me break out : ((

i do sometimes

ME WANT NOW

RECIPE INGREDIENTS

1 1/2 pounds carrots, peeled
6 shallots
4 tablespoons unsalted butter, cut into pieces
1/3 cup water
1 teaspoon coarse salt
2 to 3 tablespoons sugar

RECIPE METHOD

If using small or baby carrots, leave them whole; if using large carrots, cut them in half lengthwise. Set them flat side down and cut slices on the diagonal about 1/4 inch thick. Peel the shallots; cut larger ones into quarters lengthwise and smaller ones in half. Put the vegetables in a pan large enough to hold them in a thin layer. Add the butter, water, salt, and sugar. Bring the liquid to a boil; reduce the heat to medium, cover the pot, and cook for 20 minutes, stirring occasionally and checking to be sure the vegetables arenhahaha8217;t too dry.

Add a few drops of water if needed. Remove the lid, increase the heat to high, and cook, stirring frequently and scraping the bottom of the pot, until the carrots are caramelized and glazed, about another 10 min.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.


*The cooking time will vary depending on the kind
and size of the carrots and on how soft you like
them.

Here's the recipe we had last night, that included shallots. It was pretty good. We had never had it before.

Salmon, Snap Peas and New Potatoes with Mustard Vinaigrette

For the mustard vinaigrette:
2 tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons vegetable or chicken broth
2 tablespoons chopped shallots
2 tablespoons fresh chives
salt to taste
freshly ground black pepper


For the snap peas and potatoes:
3/4 pound sugar snap or snow peas
3/4 pound small, new potatoes, quartered


For the grilled salmon:
4 salmon fillets, about 4 to 6 ounces each
2 cups spring greens, such as watercress or arugula




For the mustard vinaigrette:
1. In a small bowl, whisk together the mustard, lemon juice and vinegar.

2. Slowly whisk in the olive oil and vegetable broth. Stir in the shallots and chives. Season with salt and pepper.

For the snap peas and new potatoes:
3. Put the potatoes and peas in a large steamer. Set the steamer over simmering water and cook, covered, until the potatoes are tender, about 8 minutes.

4. While the vegetables are still hot, toss them with a few tablespoons of the mustard vinaigrette. Set aside at room temperature while you cook the salmon, or refrigerate for longer storage.

For the salmon:
5. Brush the salmon fillets with some of the mustard vinaigrette and generously season with salt and pepper.

6. Spray a grill grate with non-stick cooking spray and preheat the grill.

7. Place the salmon on the grill and cook for 3 to 4 minutes on each side. Thicker fillets may need to be finished in a 350hahaha176;F oven for about 5 minutes.

8. To serve, divide the steamed peas, potatoes (these should be served at room temperature) and greens among 4 plates. Place a grilled fillet of salmon on each plate alongside the vegetables. Drizzle a little of the remaining vinaigrette on each plate.

I might ask my GF to try it one time. She's the one who does the cooking.

FYI!

Shallots are often thought to be another variety of onion, but they are actually a species of their own. They grow in clusters, where separate bulbs are attached at the base and by loose skins. The shallot has a tapered shape and a fine-textured, coppery skin, which differentiates it from onions. Shallots were first introduced to Europeans during the 12th Century. Crusaders brought them home as hahaha8220;valuable treasurehahaha8221; from the ancient Palestinian city of Ascalon.

http://www.magicvalleygrowers.com/shallots/

It takes me a while to type up recipes because I usually go from memory and on a first time combine methods from 3 or 4 recipes and do so to taste but here goes; this shrimp & clam alfredo was devine!

Ingredients:
1lb fresh deveined and scaled shrimp
2 cans minced clams
16 ounces dry fettuccine pasta
16 ounces light cream
6 ounces sliced baby shitake mushrooms
1 1/2 cups grated parmesan
2 tbsp flour
2 tablespoons brandy
~4 tbsp butter
salt and pepper to taste
(SPICES)
2 teaspoons paprika
1 tablespoon minced shallots
1 teaspoon chopped garlic
1/2 cup finely diced fresh cilantro
fresh ground black pepper & oregano to taste

boil noodles until al dente in the meantime:
(stirring constantly)
add butter, mushrooms, shrimp and spices to large sauce pan
saute shrimp until pink (~3 minutes)
remove shrimp with a slotted spoon leaving cooking liquid behind
add parmesan, flour and cream (do not boil or the sauce will seperate!)
stir until blended and fairly smooth
add clams and brandy
stir until evenly heated

at this point I removed half of the sauce, and mixed the noodles and remaining half of the sauce to evenly coat. put servings on plates than added additional sauce as needed. Serves 6. If the sauce is coming up thin add more parmesan and flour Enjoy!

Jesus christ that sounds good, my stomach is growling just reading that.

Damn I want some pasta and shrimp.

Man I was cooking for company so the stress was on... I whent out on a limb and shot for extravagant; everyone loved it!