Can I Eat This? - Shallots

Photo cred: Drew Dies

Welcome to a new series on Suit and Apron. I'm calling it Can I Eat This? - exploring niche and unique ingredients people may not be as familiar with and how they can be used. With each post, we will explore a little background on the food in question, how to find it, and finally, how to prepare it. Always be open to trying new things? Amirite? 

So to kick off this series I'm starting with something you may have seen or heard of, but probably have not actuallybought - Shallots. Let's dive on in.

So What is a Shallot?

Based on looking at the definition above and picture from earlier, you probably gathered that shallots are related to onions, and you would be correct. They are part of the Allium family of plants which also include garlic, onion, leeks, scallions, and more. But, compared to the rest of the bulb-like members of the family, shallots are more delicate and much less pungent. If shallots were at a party, they would be masters at the waltz to the onion's mastery of the samba. Think of shallots as the sexy cousin to onions; the ingredient preferred and loved by French chefs and cooks the world over and used in all matter of salad dressings, gratins, and more. It's also the shallots milder onion like flavour that also makes it so versatile - easily slipping into cold and hot dishes, served raw or cooked.
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Shopping

So what should you look for when buying shallots?

Shallots, like onion and garlic, come in the form of bulbs with a paper like skin that needs to be peeled before using. When shopping for shallots, you will find them probably near the onions and garlic section in fresh produce. Look for shallots with dry paper wrappers and tight, even skin. They should be firm to the touch and not at all mushy. If the outer layers of paper are loose that is ok, as long as the lowest layer is still firmly attached.

After you get them home, store your shallots like you would store garlic and onion - in a cool, dry, dark place. If you have a drawer or cabinet in a cooler part of your kitchen, that would be a good place. If stored properly, your shallots will last at least a week or two no problem.

Use

So now you bought them and they're cozy away in your home. How do you use those shallots? Well, you have a few options.

1. Raw - Shallots have a milder onion flavour that lends it well to using it raw where you would otherwise have diced raw onion - think as a topping/garnish for tacos, chili, and stews - or thinly sliced in a salad. For many people, raw onions are a no-go because it is too pungent and leaves your breath smelling like you French kissed an ogre for hours after. Well, in this case shallots may be a good option. Peel and thinly slice onions into rings and break them up with your fingers before serving and you are good to go.
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2. Salad Dressings and Sauces - Mince up your shallot nice and fine to give an onion-y kick to your salad dressings or add to sauces to give a little bit of freshness and bite. Many French Vinaigrettes (Yes, the French do have a love affair with shallots), call for minced shallots for flavour. In these applications, keep the mince small so your diners don't get big bites of the stuff.

Tartiflette: French for "Pass the Lipitor"

3. Gratins and Baked Dishes - Are you a fan of baked mac and cheese and nice and rich potato gratins? Of course you are. Next time you make it, try adding in some shallots to give a little more flavour to your dish. Sautee some sliced shallots when making your cheese sauce or simply in some butter and layer it in whatever comfy, cheesy dish you can imagine. One of my favorite applications is in a French (ughhhhh) dish called Tartiflette - a cheese, potato, and bacon gratin on steroids and with enough creme fraiche and cheese to kill a horse. If you dare to explore this delicious gut bomb - check out Food Wishes' Video here.

4. Fried Shallots - Ok so this a bit of a cheat since you should probably buy this rather than make it but hear me out. If you have an Asian grocery store nearby, try and find a jar of fried shallots. They usually come in plastic containers and are one of my favorite "something extra" things to keep in the kitchen. All they are is sliced shallots fried until crispy and brown. How do you use it? Honestly, I could put it on anything - on top of chili, burgers, rice, sandwiches, anything you want a little crunch and delicious onion flavour. If you don't have an Asian mart nearby, check out the International section of your grocery store - the magic of the 21st Century means it probably is there somewhere.

Let's Wrap This Up
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So, as you can tell, the less known cousin of the onion is pretty useful, eh? And because the French love it so much, you know it has to be good (I kidd, I kidd....not really). While it may not be the most exotic ingredient in the world, it's a good step towards the more unique and less known foods available at most every grocery store. Looking for a quick, easy way to start introducing shallots into your diet? - try out this quick vinaigrette recipe for your next spring time dinner on the balcony.
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Simple Vinaigrette
Serves 3-5

Ingredients:

• 1 Small or 1/2 large shallot, minced fine
• 5 Tablespoons Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 1 teaspoon dijon or coarse brown mustard
• 1 teaspoon sugar or honey (optional)
• Salt and Pepper to Taste

Directions:

1. In a large bowl, combine all the ingredients and mix well with a whisk until fully emulsified (no separation between the oil and vinegar)
2. Serve immediately or store covered in the fridge for up to a day. Re-whisk before serving.

Enjoy Y'all. Stay Hungry.