May 25, 2008 6:00 am US/Eastern
Tony Tantillo: Shallots
(CBS)
Well this week's tip is going to be with Shallots.
In some parts of the country they say "sha lots," but if you love to cook like I love to cook, you always have to have shallots around the house and I'll tell you why. They add so much to so many different recipes along with the garlic and along with the onion; there's a flavor right in between the garlic and the onion that calls for shallots.
Let's talk about selection and storage.
When you buy your shallots, take a look at this right here. You want to make sure the shallots have a beautiful bulb to them and you want to make sure there's no decaying or sprouting whatsoever, like a miniature onion.
Then you want to make sure they're nice and firm and check for any discoloration. Sometimes it can be discoloration like this one right here; that is from decay and you don't want to buy it like that.
When you bring them home, store them in a cool dry place; that is all you need to store them.
Now shallots should be cut in very small, almost very minced ways, or a larger cut which is great in different recipes, but no matter how you cut the shallots, they are great.
They lend themselves to so many recipes. especially… even some great vinaigrettes are started with shallots. If you see them in the market, give them a try and if you want to find that flavor between garlic and sweet onions, here it is right here. By the way, the medium sized ones are the best.
Broccoli with Roasted Shallots and MushroomsRoasted shallots and mushrooms add another dimension to steamed broccoli.
Serves 4
Olive oil cooking spray
4 large shallots, peeled and halved
4 ounces whole mushrooms
1 large bunch broccoli, about 1½ pounds
1½ tablespoons olive oil
¼ to ⅓ teaspoon ground nutmeg
Kosher salt and freshly ground black pepper to taste
1. Pre-heat oven to 500º F. Spray a small baking pan or cast-iron skillet with olive oil cooking spray and add shallots and mushrooms. Spray the tops and put in the oven. Cook about 15 minutes, shaking the pan a few times during cooking. Remove when nicely browned all over. Coarsely chop shallots and slice mushrooms.
2. Meanwhile, cut broccoli into florets; peel stalk and cut into rounds ¼ inch thick. Put stalk slices in the bottom of a steamer basket in a large saucepan with about ½ inch of water. Add florets on top. Cover and steam over medium-high heat for 7 minutes.
3. Put oil in a wok or large skillet over medium heat. Add broccoli, shallots, and mushrooms. Season with nutmeg, salt, and pepper; stir a few times until heated through.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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