SHALLOTS OR SHALLOTS!

Although we grew lots of green onions and fall onions as garlic in our garden near the kitchen where I grew up in Tennessee, so it was easy to “fetch,” I never saw a shallot. When I did see them years later in the super market, I assumed they were just fancy, expensive onions. It took a New York City born husband for me to learn that although they are expensive and they may be considered fancy, they are not onions, but actually a species of their own. They grow in clusters where separate bulbs are attached at the base and by loose skins. According to Magic Valley Growers.com, they were first introduced to Europeans during the 12th Century. Crusaders brought them home as a “valuable treasure” from the ancient Palestinian city of Ascalon. We have found that shallots have a mild taste that combines the flavour of a sweet onion with a touch of garlic. I get a lot of shallots sent into the kitchen, usually the ones that are too small or to grubby to go out into “public,” off the farm, but I am having a wonderful time with stir fries, soups and stews. Try these recipes and see for yourself. And, my friends, if you have more experience with shallots than I do, we would love to hear about it! The age old, share and learn is what makes things fun for us!

VEAL MARENGO (Veal Stew)

3 lbs. Veal, cubed. (I often use tender beef instead of veal.)
1 Cup fresh shallots, finely chopped
½ C. Each of chopped celery and carrots.
Oil/ butter
1 Cup dry white wine
Chicken or veal stock (unsalted)
Optional. Garnish of thyme, bay leaf and parsley or any personal combination.
Season veal cubes and dip in flour Saute in small batches on all sides in a skillet. With last batch, add shallots, celery and carrots and when meat is brown, add white wine. After it bubbles and cooks down, transfer to tightly covered Dutch oven, adding the other already sauteed veal.Add stock until meat is 3/4 covered. Cover and bring to a slow simmer on the stove. Transfer to oven preheated to 250 degrees and cook for one hour, checking to ensure the liquid does not boil away. Meat should be kept covered, by adding more stock or broth as needed. Remove bay leaf and bouquet of garnish. May be cooled, refrigerate and reheated within three days or frozen. This is a wonderful dish for family meal, anytime or when you are trying to impress your elders!

SHALLOT VINEGARETTE
.
2 Tablespoons french red vinegar
2 Tablespoons finely chopper fresh shallots
l/2 teaspoon salt
l/4 teaspoon pepper
2 teaspoon Dijon mustard
6 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon heavy cram or yogurt
Using a blender, add first 4 ingredients and/with blender running, add oil. Continue blending. Add in lemon juice and then cram of yogurt. Can be stored in refrigerator for several weeks.