Shallot

A petite member of the onion family. Shallots are formed in the same way as garlic, with a head made up of several cloves. A thin, papery skin of reddish brown to yellow-brown covers off-white meat that is tinged with green or purple. Shallots have a mild, delicate flavor and tender texture.

Recipes

  1. Sherry-Shallot Vinaigrette

    Soaking shallot slices in vinegar makes them deliciously pickle-like. For a tarter flavor, let the shallots soak for up to 2 hours.

  2. Sauteed Flounder with Orange-Shallot Sauce

    Look for Pacific Flounder. Its delicate flavor is wonderfully balanced by the sweet and savory combination of orange, shallot and mustard. A large nonstick skillet is highly recommended. Otherwise, cook the fillets in two batches, using 1 1/2 teaspoons oil per batch.

  3. Apple-Shallot Roasted Turkey

    Roasting the herb-rubbed turkey with apples and shallots is the secret to flavorful meat. Extra shallots in the roasting pan give the gravy a rich, caramelized shallot flavor.

More »

Articles

  1. Pork Shoulder Roast with Blueberry & Port Pan Sauce – No Pulling Required

    Fri, 11 Jul 2014

    Pork shoulder is a popular cut of meat, but it’s almost always cooked until “fork tender,’” which to your average cook means falling apart. This is fine for pulled pork sandwiches, or many other amazing dishes, but sometimes I want something different. It’s sort of like, I love braised short ribs, but sometimes I want roast beef. Like I said in the video, most people go with pork loin when they want to do a roasted dish like this, but the lower cost shoulder makes a great alternative. The good news is that pork shoulder is much fattier, which makes for juicier, more flavorful meat. That’s also the bad news. Unlike the very user friendly pork loin, there will be larger veins of fat running through the roast. Big deal, I say. Nothing a steak knife can’t solve, and meat you do liberate will be more than tender enough, as long as you pull it from the oven when the internal temp is about 145 degrees F. By the way, I’ve given up trying to answer questions about replacing the wine and other booze in these recipes. Of course you can leave it out, and/or sub other things, but since I never do, I can’t guide you very well. So, either start drinking, or start googling…and as always, enjoy! Ingredients for about 4 large portions: 2 1/2 to 3 pound boneless pork shoulder roast (aka pork butt) salt and pepper to taste olive oil to sear meat 1 large shallot cut in half 3 springs rosemary 1 cup fresh blueberries 2/3 cup port wine 1/2 cup chicken broth 2 or 3 tablespoons cold butter -Roast at 325 F. until an internal temp of 145-150 F.

  2. red quinoa, kale & roasted cauliflower

    Mon, 7 Apr 2014

    to eat. Start with a small onion, or shallot , add a few cloves of garlic, then drop the chopped ..... Kale, washed and de-stemmed 1 medium shallot , minced 1 head Cauliflower, washed and ..... heat a small amount of oil and sear the shallot and garlic until tender and slightly browned

  3. Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta, and Herbs

    Thu, 5 Jun 2014

    option, especially in case of weather changes or, say, a grill malfunction. The lemony vinaigrette with garlic, cumin, and shallot is drizzled over the still warm eggplant rounds so they happily drink it up. Add a generous showering of briny feta along

More »

Videos

  1. How to Make Sliced Sauteed Sirloin with Shallot Pan Sauce

    Fri, 10 Jun 2011

    to make a Sliced Sauteed Sirloin with Shallot Pan Sauce, a dish to really impress your ..... have right here 2 tablespoons of diced shallot , half a cup of beef broth, half a cup ..... and that's gonna be our base for our shallot pan sauce. Yummy. So, let's get our

    Shallot found at 0:13, 2:41, 4:07

    gonna be showing you how to make a Sliced Sauteed Sirloin with Shallot Pan Sauce, a dish to really impress your date. So what you're gonna need is one boneless sirloin steak which is about an inch thick and 2 pounds in weight. We have right here 2 tablespoons of diced shallot , half a cup of beef broth, half a cup of red wine, 1 tablespoon of butter, 1 tablespoon of chopped parsley, 1
    our skillet right here, and that's gonna be our base for our shallot pan sauce. Yummy. So, let's get our heat back on. Medium heat. And we're gonna put in our diced shallots, and we're
    the heat, stir that all in there, and that is a gorgeous shallot pan sauce. So, last but not least, let's cut-- let's slice our sirloin steak, so what you wanna do is to slice
  2. How to Make Basic Roasted Beets

    Thu, 9 Jun 2011

    this recipe up a little bit, you could follow it along as we did and then, at this point, you could toss it with like a shallot butter or like a special garlic butter or some sort of like seasoned sea salt if you want it to kinda take it to the next level

    Shallot found at 2:55

    and then, at this point, you could toss it with like a shallot butter or like a special garlic butter or some sort of like seasoned sea salt if you want it to kinda take
  3. How to Make Tartar Sauce

    Fri, 13 Jan 2012

    mustard; 2 sweet gherkin pickles, minced; 2 tablespoons of finely chopped jarred pimiento peppers; and 2 teaspoons of minced shallot . So, very simple guys, all we gonna do, let's put in all of our ingredients into a mixing bowl. Now, as I said, these

    Shallot found at 0:26

    tablespoons of finely chopped jarred pimiento peppers; and 2 teaspoons of minced shallot . So, very simple guys, all we gonna do, let's put in all of our ingredients into a mixing bowl. Now, as I

Food Blogs We Love

  1. Thanksgiving 2012: Haricots Verts and White Beans with Shallot Vinaigrette

    Mon, 12 Nov 2012

    Thanksgiving plate -- they're crisp and green and, well, just great. The vinaigrette? Awesome. Really, it's just a standard shallot vinaigrette, but it is perfect. We'll be adding that to our arsenal for a number of salads and veggies in the future

  2. Shallot Vinaigrette

    Tue, 6 Aug 2013

    moved them back to the kitchen, and minced them into this shallot vinaigrette later in the evening. There was a bit of a twist ..... dressing with rosé wine in place of vinegar. It's extra shallot -y, but because of the technique I use, the shallots are

  3. Clams in a light fennel and shallot broth

    Tue, 31 Jul 2012

    days before at home. Steamed in a light shallot and fennel broth. It seemed like the ..... even thirds. Clams in a light fennel and shallot broth serves 4 1 1/2 pounds (675 g ..... it in a blender. Serve the fennel and shallot cream with the clams and sprinkle a bit

More »