Cooking Classics
The Technique
Shallots
Shallots are closely related to onions, leeks & garlic & may be identified by their small oval shape. Although originally classified under the species Allium ascalonicum, they are now referred to simply as A cepa & grow in bulbs. Shallots are highly prized in fine cuisine for their ability to offer sharp flavor notes that resemble both that of an onion with undertones of garlic. Generally, shallots are planted in the fall for a summer harvest. Learn how to mince shallots that may be used for a number of recipe applications.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Mince Shallots
Shallots are a wonderful addition to salad dressings, side dishes & quick vegetable sautés. When they are not included in the ingredient list but you wish to impart depth to basic items, simply sauté them first for a few minutes then proceed with the instructions as directed. They are typically sold in bundles of two or three depending on the weight. Once home, shallots will hold relatively well in a cool, dark spot in your kitchen up to 2 months.
The Technique
Shallots are best when minced. In order to prepare them for recipe applications, treat them in the same manner as onions by slicing away the root & tip end with a chef knife. Peel away the outer skin, then slice the shallot in half lengthwise. Place the pieces flat side down on the cutting board & thinly slice them. Next, cut the shallot in the opposite direction, horizontally, in order to create a finely minced vegetable.
The Tune
“The Way You Look Tonight” Billie Holiday
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