And now for the shallots. They are a root cellar holdover from last season. They store incredibly well. This year's crop will be dug during the middle to end of July. They can be used fresh, though more commonly, they are cured and set aside for the leaner winter or spring months. They are less tearful when you cut into them, more petite than onions and quite versatile. Here's one way we like to use them.
Roasted shallot sauce
1 lb shallots
light olive oil
salt and pepper
honey
2 tsp dijon
1/2 cup water or veg stock
vinegar (apple cider, balsamic, sherry...)
oven @ 375.
Halve and trim the shallots.
Toss in oil, add S+P
Roast them, covered for 30-35 min. until soft.
Puree with stock or water.
Put in a bowl and add all the other ingredients to taste.
Flavor improves the next day. It works well tossed into vegetables. Quite creamy with a pleasant sweetness.
Soon we'll have a sidebar with a collection of recipes.
P.S. The peas in the basket are edible podded snow. A classic in stir fries. The herb mixture includes fennel greens, basil, parsley and mint.
adios for now, bob and flip
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