SHALLOTS
Most home cooks are familiar with onions and garlic, but many have never cooked with shallots for one reason or another. They are an ingredient that can separate the men from the boys in the kitchen.
Technically, shallots are alliums which is informally referred to as the onion genus. Allium is actually Latin for garlic. Shallots taste more like an onion, however, but with a milder flavor.
Don't confuse dry shallots in a jar with what I'm talking about... fresh shallots are the real deal:
click photo to enlarge
Next time you're at the market, pick up a few to experiment with. Make sure they are nice and firm, not soft or squishy. They are usually in a bin like this:
Try using one in a wine reduction sauce for steak. Mince it finely, saute in some butter, add some wine and/or stock, and then reduce the liquid to intensify the flavor. Serve over your favorite steak dish like au poivre or off the grill. You could also try adding some diced shallots to smashed red potatoes.
For more shallot recipes, check out this page.
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>Shallots
They've been said to be like a cross between an onion and garlic, but they're really their own thing. Just get some, and cook with them. You'll never look back!
>Sharp Knives
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