8 minute read
Heart of the Home
Shallots—the gourmet onion
The 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 welldrained, 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.
Steaks with Mushrooms, Blue Cheese and Frizzled Shallots
INGREDIENTS
4 beef sirloin steaks, cut 1" thick (about 8 ounces each) 4 thick slices of bacon, cut into ½" pieces 1 tablespoon all-purpose flour 1 teaspoon salt, divided ½ teaspoon pepper, divided 2 small shallots, thinly sliced, separated into rings 8 ounces shiitake mushrooms, stems removed, diced 2 tablespoons water ¼ cup whipping cream ½ cup crumbled blue cheese ¼ cup fresh parsley leaves, finely chopped
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. 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.
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
NATIONAL CATTLEMEN’S ASSOCIATION
cream, and cook 1-2 minutes or until cream is almost absorbed. Stir in cheese and bacon.
Spoon mushroom mixture over steaks. Top with shallots, and sprinkle with parsley.
—Recipe adapted from National Cattlemen’s Association
Shallots and walnuts transform scallops into a delectable dinner. Layers of potatoes and onions, including shallots, add complexity to a simple dish.
VIRGINIA MARINE PRODUCTS BOARD
Virginia Sea Scallops with Shallots and Walnuts
INGREDIENTS
6 tablespoons unsalted butter 4 tablespoons light olive oil 2 pounds sea scallops, patted dry 4 teaspoons pared, finely chopped shallots
¾ cup toasted walnuts, coarsely chopped 4 teaspoons chives, finely chopped
DIRECTIONS
In a pan over medium heat, melt butter and oil until hot. Add scallops, and sauté for 2-3 minutes, then add shallots, and stir. Add walnuts and chives, and cook for 1 minute, draining off excess fat. Season to taste with salt and pepper. Divide onto four warm serving plates.
—Recipe adapted from Virginia Seafood and the Virginia Marine Products Board
Four-onion Scalloped Potatoes
INGREDIENTS
6 russet potatoes ¼ leek, thoroughly washed 1 pint heavy cream 2 large eggs, beaten ¼ large white onion, julienne cut ¼ large red onion, julienne cut 2 shallots, finely chopped 4 ounces shredded Gruyere cheese 4 ounces shredded part-skim mozzarella cheese
4 ounces shredded Parmesan cheese
1 teaspoon salt ½ teaspoon ground black pepper 3 tablespoons chopped fresh chives or other herbs for garnish
PREPARATION
Heat oven to 325°. Peel potatoes and place them in water. Cut the white part of the leek into a julienne, and cut the potatoes into thin slices. In a large bowl, combine potato slices, leek, cream, eggs, red and white onion, shallots and three ounces of each cheese. Stir in the salt and pepper. There should be enough liquid to almost cover the potatoes. Spray a 10”x10”x 2½” baking pan with olive oil spray. Pour the potato mixture into the dish, packing and spreading the ingredients evenly. Cover with foil, and bake approximately one hour, or until potatoes are easily pierced with a small knife. Uncover, and sprinkle the remaining cheeses over the top. Turn the oven up to 400°, and bake uncovered for 5-10 minutes until golden. Remove from the oven, and let cool. Refrigerate overnight. Prior to serving, cut into squares, remove from the baking dish, and arrange on another baking dish coated with olive oil spray. Bake at 350° for 15-20 minutes, until heated through. Place a square on each plate, and garnish with chopped herbs .
—Recipe adapted from the National Onion Association
IN MEMORIUM
Harry Mitchell Robey
Campbell County
Harry Robey, president of Campbell County Farm Bureau, died July 14.
Mr. Robey, who was 77, lived in Brookneal and had served as his county Farm Bureau’s president since 2018. He previously served as vice president from 2006 to 2017 and was chair of the organization’s Resolutions Committee.
A Campbell Farm Bureau member since 1989, Mr. Robey served on the county Farm Bureau board of directors for many years. Past President Brian Bennett said he was known for building relationships and for his involvement in county Farm Bureau legislative activities.
“Harry was just so personable. He could talk to anybody,” Bennett said. “We would meet with our county board of supervisors, and Harry would always be involved. He kept communication open with the board and advocated
for the needs of our county and agricultural community.” Mr. Robey raised beef cattle, grains, hay and, at one time, tobacco. He had a passion for farming and agriculture and participated in local festivals, including the Campbell County Heritage Festival, where he demonstrated how to twist dark tobacco. “He wanted to keep the heritage of agriculture alive,” Bennett said. “It’s a loss to the Campbell County agricultural community and certainly ROBEY to the Farm Bureau. He was a committed, dedicated leader, and he will be missed.” Outside of farming and agribusiness, Mr. Robey was employed by BWX Technologies before retiring, and was a member and deacon at Evergreen Baptist Church. Mr. Robey is survived by his wife, Joyce; one son; a brother; eight grandchildren; and 10 great-grandchildren.
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Are you prepared for hurricane-related storm events?
BY NICOLE ZEMA
Bob and Kathy Copeland had just celebrated one month in their Courtland home in August 2020 when they were jarred awake by severe weather alerts on their phones just before 3 a.m. An EF2 tornado with wind speeds up to 125 mph, produced by Tropical Storm Isaias, dragged through Southampton County, aiming right at their property.
“I got up and put the TV on, and then the power went out,” Bob recalled. “It was a heck of a noise around here, like a freight train coming through the pasture.”
Hail smacked against the windows, and Kathy said she was terrified. They took shelter in an interior hallway.
“They told me this house is wellbuilt, but we’re going to find out,” Bob remembered thinking. Then a tree crashed into the house’s back corner.
“We got dressed real fast, because we have horses and didn’t know what happened outside,” Kathy said. The pasture fence was destroyed, and the frightened horses were huddled under a broken tree branch.
The Copelands’ vehicles sustained some body damage, but their threehorse gooseneck horse trailer was a total loss—crumpled and tossed like a piece of paper. The garage was torn 4 feet off its foundation, the greenhouse was on the ground, and a 100-gallon water tank ended up across the street.
“It was like a bomb went off,” Kathy recalled.
Later that morning, Bob called their Southampton County Farm Bureau agent John Drewry, whose team had set up a field office outside to serve customers affected by the storm and power outage.
“It wasn’t 30 minutes until he was here taking notes and pictures,” Bob said. Damage to the Copelands’ property has been repaired almost a year later, but the memory is still fresh.
“It was his mother’s birthday, so we named it ‘Tornado Marion,’” Kathy quipped.
After that storm, Virginia Farm Bureau Mutual Insurance Co. processed more than 500 property and auto claims.
Last year brought a historic level of storm activity—the most active and fifth costliest Atlantic hurricane season on record. Of the 30 named storms in 2020, 14 developed into hurricanes, and seven intensified into major hurricanes.
The 2021 season also is expected to be active, with a likely range of 13 to 20 named storms, of which six to 10 could become hurricanes, including three to five major hurricanes.
Bob and Kathy Copeland with the horses that survived the Southampton County tornado caused by Tropical Storm Isaias in August 2020.
From left, the Copeland's roof was damaged by a tree crashing into the back corner of their house, their garage was torn off its foundation and their horse trailer was a total loss.
Prepare for the worst, hope for the best
A hurricane warning can give homeowners advance time to plan for its landfall, and a preplanned storm plan can give Virginians peace of mind as they prepare to weather the 2021 Atlantic hurricane season, which runs through Nov. 30.
Resources can be accessed through vafb.com to help determine your risk, devise a plan and build an emergency kit.
