Shallots are an allium, like garlic and onions, but with a more mild flavor. Authors of the Silver Palate Cookbook refer to these as the “lusty members of the lily family”, a cornerstone to good cooking.
Here is a link to a recipe for caramelized shallots from SmittenKitchen.com. Try using caramelized shallots for a french onion-type soup, in place of the onions, or pairing caramelized shallots with green beans, or mixed in with mashed potatoes.
Tangerine Shallot Vinaigrette, a recipe adapted from Annie Somerville (published in Vegetarian Times, May 1999)
- 3 Tbs fresh tangerine juice
- 1 Tbs apple cider vinegar*
- 1/2 tsp minced tangerine peel
- 1 small shallot, minced
- 1/4 tsp salt
- 1/4 c olive oil
In a small bowl, whisk together tangerine juice, vinegar, tangerine peel, shallot and salt. Gradually, whisk in olive oil in a stead this stream until combined well. This recipe makes about 1/2 cup of vinaigrette.
*Annie Somerville uses campaign vinegar or sherry vinegar. We use what we have.
Quinoa with walnuts and shallots This is a great side dish, pairs well with roasted vegetables. A favorite for potluck feasts.
- 3 tablespoons walnuts
- 1 cup red quinoa
- 1 tablespoon olive oil
- 2 shallots, sliced
- 1/2 teaspoon kosher salt, plus more to taste
Preheat oven to 350°. Toast walnuts on a small rimmed baking sheet, stirring occasionally, until fragrant and slightly darkened in color, 6–8 minutes. Let cool; coarsely chop. Meanwhile, thoroughly rinse quinoa; drain. Heat oil in a medium saucepan over medium heat. Add shallots and ½ tsp. salt; stir to coat. Cook, stirring occasionally, until shallots have softened, about 5 minutes. Add quinoa and stir to coat. Pour in 1½ cups water, increase the heat, and bring to a boil. Reduce heat to low and cover. Cook until quinoa is tender and the germ has unfurled, 15–18 minutes. Season with salt. Just before serving, toss in toasted walnuts.