Archive for October, 2008
I make this about once every three months, and keep it in the refrigerator to use when I need it. The shallots stay nice, and the oil takes on the taste of the shallots. This is an essential ingredient in my Risotto, Mac and Cheese, Lamb with Balsamic Wine Sauce, Scrambled Burger Quiche, and many others.
Shallots belong to the onion family,and have a taste somewhere between a mild onion and mild garlic. They give a unique flavor to foods that makes them seem special.
When you purchase shallots, look for ones that are on the small side, they will have a milder taste. They should have no spots, and their paper thin skins should be tight.
Unlike garlic, shallots do not pop out of their skins when crushed like garlic does. To skin a shallot, cut both ends off, then make a small long slit in skin, and carefully pull it away.
I use one of those chopping machines to chop my shallots – about four or five medium sized ones at a time minced finely, then I put them in a container and cover them with a tasteless vegetable oil, corn oil is a good choice. Then I refrigerate them, and use them by the spoonful when I need them in a recipe.
Make quick work of chopping onions, nuts and more with the OXO’s well-designed, versatile tool. Press the soft knob and the blades rotate for even chopping while an internal bumper absorbs any shock. Ingredients can be chopped in the enclosed cup with its non-slip base, or directly on a cutting board. Easily chops onions, vegetable, nuts and herbs in the included cup or on a chopping board. Press the soft knob to rotate blades for even chopping. Knob locks down for compact storage.