This week's column is written by Chef Tony Rechsteiner, who has been a chef for 38 years. Originally from Australia, he is a Certified Chef de Cuisine (C.C.C.) and instructor in CNC's Professional Cook Program.
Shallots
The shallot is a relative of the onion, and tastes a little like an onion, but has a sweeter, milder flavour. Shallots probably originated in Asia, travelling from there to India and the eastern Mediterranean.
Raw shallots have a strong pungency, stronger than most onions. Their true character comes when lightly sauted in butter until they are translucent or when used in gravies and sauces.
Shallots are much favoured by chefs because of their firm texture, yet sweet aromatic flavour and pungency that comes through especially after being cooked. Some people say that they taste like a cross between onions and garlic; this is not what I have found.
Shallots have long been associated with fine French cuisine. They can be eaten fresh or cooked, chopped, boiled; deep fried or roasted. They have a delicate flavour when cooked that adds to but does not overpower other flavours.
Roasted Potatoes and Shallots
Makes six servings
Preparation time: 15 minutes
Cook time: 90 minutes
Ingredients:
6 large shallots, peeled and halved lengthwise
750 grams Yukon gold potatoes, peeled and quartered (baby potatoes can be substituted, but do not peel if using baby potatoes)
50 ml extra virgin olive oil, divided.
Salt and pepper to taste.
Preparation:
Preheat oven to 400 F with rack in the lowest position.
Toss the shallots with half the oil and a light sprinkle of salt and pepper in a 9 X 13 inch baking pan spreading them out evenly.
Roast, stirring occasionally, until shallots are golden, about30 minutes.
Toss potatoes with the remaining oil, a little more salt and pepper in a bowl, then add to shallots.
Continue to roast turning occasionally, until the vegetables are tender and the potatoes are crusty, approximately 40 to 50 minutes.
