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Top: Shallot vinaigrette, a French classic from Good Eggs. Center: Shallot bulbs have individual cloves, like garlic bulbs; photo courtesy Burpee. Bottom: Mignonette sauce for oysters is shallot vinaigrette without the oil. While they are a staple in France, most Americans don’t keep a store of shallots in the kitchen. Shallots tend to be…
Continue reading “TIP OF THE DAY: Uses For Extra Shallots”
TOP: You can sauté greens in 2-4 minutes, with some onion, garlic and olive oil. What looks like red-tipped green onions are red spring onions, a close relative (see the differences below). The green garlic tops and bottoms have been minced. BOTTOM: Green garlic, available in the spring, looks like scallions (but you won’t be…
Continue reading “TIP OF THE DAY: Sauté Your Greens”
The different types of onions are not universally interchangeable. When a recipe calls for “an onion,” it would be helpful to know which one of the common onions—red, sweet, white or yellow—you should use. Yes, the recipe will still work if you use a yellow onion instead of a red onion; but using the right…
Continue reading “TIP OF THE DAY: Which Onion To Use For What”
