Shallots help and recipes needed...

dawn_mo

dawn_mo

Well-known member
I am getting ready to place my order through our co-op and these are the options I have available for shallots. I haven't used them very often and was wondering what you would purchase and how you would store them.

The first option is four five-pound bags of shallots, skin on.

The second is five-pounds of loose shallots, skin on.

The third is five-pounds of loose shallots, skin on, organic,

and the last one I assume is like those large jars of garlic you can buy at Costco or Sam's. What is the shelf life of shallots unpeeled? I would imagine that the shelf life of the peeled would be about the same as the garlic.

And if you have any recipes that uses shallots, I would appreciate them also. Thanks!

Shallots, 4x5 lb, Organic Y $60.00

Shallots, 5 lb , Conventional $18.20

Shallots, 5 lb , Organic $24.65

Shallots, Peeled, 5 lb Jar, Conventional $17.45

 
Hi Dawn, REC inside: Chicken braised with shallot, garlic and balsamic vinegar

This is one yummy recipe and I rarely make it because the shallots are so expensive. I am sure this was either posted here ages ago or Susan in Kentfield shared it with me. You really do need yummy mashed potatoes.

Also, I think that shallots are more perishable than onions, skin on that is. Hope you have a big fridge!

REC: BRAISED CHICKEN WITH SHALLOTS, GARLIC, AND BALSAMIC VINEGAR


Active time: 40 min Start to finish: 1 1/4 hr
Mashed potatoes are the ideal accompaniment to this dish.

6 bacon slices (4 oz), cut crosswise into 1/4-inch-wide strips
1 (3 1/2-lb) chicken, cut into 8 serving pieces
1 lb shallots, thinly sliced
1 head garlic, cloves separated and peeled
1/4 cup balsamic vinegar

Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.

While bacon is cooking, pat chicken dry and season with salt and pepper. Brown, beginning with skin sides down, in 2 batches in bacon fat over moderately high heat, turning, about 8 minutes. Transfer chicken as browned with tongs to a plate and pour off all but 2 tablespoons fat from skillet.

Add shallots to skillet and cook over moderately low heat, covered, stirring occasionally, until soft and pale golden, about 10 minutes.

Remove lid and cook shallots, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water (or white wine) to skillet and boil, stirring, 1 minute.

Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.

Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.

Makes 4 servings


Gourmet
October 01

 
Thanks Heather, this sounds wonderful, and my deck is a huge refrigerator at this moment. (smile)

 
This is fantastic - Roasted Asparagus with Crisp Shallots

ROASTED ASPARAGUS WITH CRISP SHALLOTS

INGREDIENTS:

3-4 Tbsp olive oil, divided (I use extra virgin)
2 shallots, peeled and thinly sliced
2 pounds asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel

DIRECTIONS:

Preheat oven to 450 F (425 F for dark pans).

In a skillet, heat 2 Tbsp olive oil over medium-high heat and saute shallots for 5 minutes. Set aside.

In a shallow roasting pan or baking pan, toss asparagus spears with remaining 1-2 Tbsp olive oil, salt and pepper.

Bake until asparagus is tender, about 8-10 minutes, stirring once. Remove from heat.

Add orange peel to roasting pan, mixing well.

To serve, place asparagus on plates and sprinkle with shallots.

Makes 6 servings.

Adapted from my files.

 
REC: Saffron Mussels

(This is excellent. I saute the shallots with some garlic, and serve this over linguine, garnished with fresh parsley).

SAFFRON MUSSELS

Serve with crusty French bread.

INGREDIENTS:
4 lbs ( 2 kg) mussels (I used 3 lbs)
1 tbsp ( 15 mL) butter (I used about 3 tbsp)
1/4 to 1/2 cup ( 50 to 125 mL) finely chopped shallots (I used 1/2 cup)
1 cup ( 250 mL) dry white wine
generous pinches of saffron threads or 1/4 to 1/2 tsp (1 to 2 mL) ground saffron

DIRECTIONS:

1. Scrub mussels under cool running water and remove any beards. Discard mussels that won't close when gently tapped.

2. Heat butter in a large wide saucepan over medium heat. Add shallots and sauté for 5 minutes. Add wine and saffron. Boil gently, uncovered and stirring often, for 5 minutes.

3. Add mussels to pan, cover and boil gently, stirring occasionally until mussels open, about 5 to 6 minutes. Discard any mussels that have not opened.

Makes 2 main-course servings

From Chatelaine

 
REC: Sauteed Open Faced Trout

One of my favorite trout recipes.

SAUTEED OPEN FACED TROUT

INGREDIENTS:

4 (8-ounce) brook trout, gutted, boned, seasoned with salt and pepper (I use two 8-12 oz trout, with 1 tsp butter and 1 tsp olive oil)
2 teaspoons butter
2 teaspoons olive oil

For the sauce:
2 tablespoons butter
1 shallot, peeled and minced
1 clove garlic, peeled and minced
1/2 fresh lemon, peeled, segmented, flesh minced (I just use the juice of 1/2 fresh lemon)
1/4 cup white wine
1 tablespoon chopped chervil (or 1 tsp dried)
2 teaspoons chopped chives
2 teaspoons chopped thyme (or 2/3 tsp dried)

DIRECTIONS:

For the fish:
In a large skillet at very high heat, melt butter and oil together. When the butter starts to brown, add the fish flesh side down, open face. Cook for 1 1/2 minutes on each side and then remove to a plate. Keep warm.

For the sauce:
In a medium saucepan at high heat melt butter until brown, add shallots and garlic cook for 30 seconds, (I reduce the heat before adding shallots and garlic), then add lemon and wine.
Finally add herbs and season with salt and pepper. (First I remove from heat)
Pour sauce equally over the trout and serve.

Gourmet Magazine

 
Thanks Meryl, these sound so good and I am on a diet that uses a lot of fish

or lean meats. Yum!

 
Thanks Sylvia, this looks like a good one too.

Do you think you could freeze the shallots after you caramelize them?

 
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