Shallots
Shallots are a variety of an onion. They are pointed and pear shaped with a thin papery covering. Shallots grow in clusters, the bulb section of the plant is what we use in our kitchens. Shallots have a more mild flavor than their counterpart, the onion.
Remove the papery outside covering of the bulb and discard it. Shallots are treated just like you would an onion.
The best way to store shallots is in a paper bag with holes punched in it for the shallots to have air circulate around them. Without the air circulating they will sprout and mold. Do not store them in the fridge.
Shallots do not have any substantial nutritional value, they are used mostly to flavor dishes.
If you asked me if I’d like Chicken Liver Pate, I’d say no way. However, I made it using a fresh chicken liver from the poultry harvest using this recipe. Night after night, I found myself sneaking out of bed for a midnight snack of this stuff, right up until the jar was gone. Give it a try, you can halve or quarter the recipe but will need a good bottle of Madeira or Port to make it. Chicken livers aren’t just for giblet gravy anymore!
Pick up some Fat Moon oyster mushrooms and this gives your fennel a happy place to rest. Caramelized onions can take the place of shallots, and anise liquor can take the place of fennel (though barely). Try it with homemade mayo!
This sauce is a classic staple and excellent with just about any CSA veggie, (particularly those you might not be so fond of!) There are many renditions but the basic staple ingredients include wine, vinegar and/or citrus, shallot and butter. The sauce is also a canvas on which to paint the herb or spice combination of your choosing, or just leave it simple and let the veggies do the talking! Please note that it does require a bit of undivided attention for a few minutes at parts, so it can be tricky if you have kiddos under your feet.
