Serious Eats: Talk
Saw some beautiful and large shallots at the grocery store today. There are three things I usually do with them besides use them as a basenote in various recipes:
(1) mince them and put them in a viniagrette
(2) mince them and saute broccoli rabe in them, and
(3) deep-fry thin slices of them until crispy in a mild oil and use them as a salad or soup garnish.
What do all you out there do with shallots? Maybe I can expand my reperetoire and find a special use for them aside from the usual flavor base.