Shallots

Apparently, the shallot is a produce item unknown to many of the Swinimer clan. As evidenced in the frequent misspelling as “challot” And the numerous nervous chuckles claiming ignorance serious inquiries as to what a shallot is.

So behold, the shallot:

“Shallots belong to the lily family. There are more than 500 different types. In addition to shallots, onions, garlic and leeks also belong to the Allium genus. Generally, shallots produce a reddish brown bulb that adds flavour to many dishes. Sautéed or cooked shallots have a sweeter taste than onions. There are many shallot-based products such as shallot pulp, frozen shallots (or chopped shallots) and peeled shallots.” via http://www.shallots.com

Interestingly, in my research I found that they last for up to six months! Many claim that they are expensive. Having mostly used them in New England, the prices I’ve paid have been extremely reasonable (About $2 for 6-7 bulbs) but while home for Christmas I purchased some for the stuffed mushrooms and I paid $3 for 2 bulbs. While in NYC the other day, in Chinatown they had an entire bag of shallots (12 or so bulbs) for a $1!! I wish I had known about their crazy shelf life then, because I would have bought two bags. So next time you’re in NYC stopover to Chinatown and pick up your bi-annual supply of shallots.

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2 Responses to “Shallots”

  1. Ana Says:

    I would just like to take partial claim in introducing you to such a fine ingredient with the steak sauce 🙂

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