Shallots – May Featured Ingredient

You may be wondering why I use Shallots – May Featured Ingredient so often in my recipes. I have many reasons because these little purple-skinned beauties sometimes copper-brown color are so versatile. Shallots are sweet yet mild in flavor, closer to garlic as all onions belong to the Allium family. Considered a vegetable, shallots are used in the way you use onions. They can be used raw, sliced, diced, sautéed, caramelized and used in main dish recipes to appetizers, dips, and marinades. If you don’t use them often, I suggest you start and enjoy cooking with such a versatile ingredient.

Shallots – May Featured Ingredient

Shallots – May Featured Ingredient have an impressive flavor profile should be given its due respect as an invaluable ingredient in the kitchen. I should know as I use shallots in my recipes quite often.

Did you know onions rank as the sixth largest vegetable crop grown? Dating back to 350 B.C,. Egyptians celebrated the onion as in those days wild onions were found plentiful. Once domesticated, the onion was affiliated with powers of eternity and used by creative cooks. Once believed to be a species all its own, shallots are low in calorie and contain high volumes of vitamin A.

Shallots – May Featured Ingredient

My May featured ingredient come from many places like France, Canada, and Chile. The French traditionally uses shallots in their cuisine especially found in sauces yet can be found in Middle Eastern recipes along with American cuisine. Shallots – May Featured Ingredient grow like garlic in divided cloves and it’s no surprise when you peel one you may find two or three separate bulbs. In addition, if your recipe calls for one shallot use the whole shallot not just one bulb or clove. Smaller shallots have more flavor than larger ones so choose wisely.

Shallots – May Featured Ingredient

When using Shallots – May Featured Ingredient versus onion in your recipes, use the same amount of shallot versus onion. There is no need to decrease or increase amounts. Onions can overpower in some recipes so shallots can be used instead as not to overpower. Shallots are a great choice when cooking for kids who don’t like the strong onion flavor. Try shallots the next time you make steamed vegetables, marinades, stir fries, and dips. Salads definitely benefit from the use of shallots instead of onion. Add finely minced shallots to your homemade salad dressings. It’s fantastic.

Shallots – May Featured Ingredient

When purchasing Shallots – May Featured Ingredient look for small ones with no sprouts and free of soft spots and bruises. The smaller the sweeter. Store bulbs in a cool, unlit, dry well ventilated place and they will keep close to one month. Do you like to grow your own vegetables, try your hand at growing shallots? I love gardening so pretty much the sky is the limit. Shallots are considered a perennial but are harvested as annuals.

They can be grown in containers on a deck or patio if you don’t have a garden patch. Make sure your pots are large enough for bulbs to spread out. Spring and especially fall are ideal for growing shallots even indoors. Give them a try because its fun to watch them grow. Click here for more information on growing your own. Be creative in your kitchen and fine ways to incorporate this flavorful ingredient. Your results may surprise you. Enjoy and until next month…