Heart of the Home
Shallots—the gourmet onion
T
he unassuming shallot often goes unnoticed in the grocery store, but with its delicate, sweet flavor and fragrant aroma, it deserves a place on the plate. In the same allium family as chives, garlic, leeks and onions, shallots come in different varieties. The most common shallots are the French red, which are sold commercially and can be found in most grocery stores. These shallots are recognizable by their distinct pear-shaped bulbs, brownishred skin and purple-hued flesh. Shallots, like garlic cloves, are comprised of multiple small bulbs. Planted in the spring or fall, they prefer moderate temperatures of 55 to 75 degrees. Grown throughout Virginia, shallots thrive in gardens with well-
drained, rich, loose soil. Shallots are sweeter and lighter than regular onions and scallions, and are typically used as a support ingredient. In fact, a shallot can be substituted for an onion in many recipes, elevating the dish for a more gourmet experience.
1 tablespoon all-purpose flour
Steaks with Mushrooms, Blue Cheese and Frizzled Shallots
2 tablespoons water
1 teaspoon salt, divided ½ teaspoon pepper, divided 2 small shallots, thinly sliced, separated into rings 8 ounces shiitake mushrooms, stems removed, diced ¼ cup whipping cream ½ cup crumbled blue cheese ¼ cup fresh parsley leaves, finely chopped
INGREDIENTS
4 beef sirloin steaks, cut 1" thick (about 8 ounces each)
DIRECTIONS
In a nonstick skillet over medium heat, cook bacon. Remove bacon with a slotted spoon and place onto paper towels, reserving 2-3 tablespoons of the drippings. Set aside.
4 thick slices of bacon, cut into ½" pieces
NATIONAL CATTLEMEN’S ASSOCIATION
In a small bowl, combine flour, ½ teaspoon salt and ¼ teaspoon pepper. Add shallots, and toss to coat. Heat bacon drippings over mediumhigh heat until hot. Add shallots, and cook 2-3 minutes or until well browned, stirring occasionally. Remove from skillet with slotted spoon onto paper towels. Set aside.
Seasoned, browned shallots add a fragrant boost to a sirloin steak. 28
VIRGINIA FARM BUREAU NEWS
Reduce heat to medium. Season steaks evenly with remaining ¼ teaspoon pepper. Place steaks in the same skillet, and cook 14-15 minutes for medium rare (145°), turning occasionally. Do not overcook. Remove to a serving platter and season with remaining ½ teaspoon salt. Keep warm. Add mushrooms and water to the skillet. Cook, and stir 3-5 minutes or until mushrooms are tender. Add
