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Shallots

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    Jun 9, 2013 |Story| Baltimore Sun

  1. The Pick-up: Week 1: Spinach (I think) from the CSA becomes a quiche

    Well, the quinoa salad was a hit at the garden party. I think. At least the bowl ended up empty, which is great because my refrigerator is stuffed with greens and with leftovers. One thing I realized today: I can keep up with making a dish every day (maybe) but usually there are also leftovers, too. My husband was heading out the door to work out today and mentioned that he might "grab something for lunch" and I told him that really, that might not be okay today -- or for the rest of the summer. We have too much at home that needs to be consumed. Note to self: Start a list of leftovers on the fridge so we remember what's in there. 
    Well, the quinoa salad was a hit at the garden party. I think. At least the bowl ended up empty, which is great because my refrigerator is stuffed with greens and with leftovers. One thing I realized today: I can keep up with making a dish every day...

    Tags: Foods and Beverages, Nutmeg, Recipes, Salads, Gruyere

    2. Jun 4, 2013 |Story| Baltimore Sun

  2. Icky or delicious? Maryland's complicated relationship with soft-shell crabs

    <em>Third in a three-part series.</em>
    Third in a three-part series. There's no denying that soft-shell crabs are a little weird. They're slimy and slippery when raw. Cooked in a sandwich, their spindly legs and grabby claws poke out from the slices of bread and make some people wonder,...

    Tags: Salads, Eggs Benedict, Salt, Limes, Restaurants

    3. May 14, 2013 |Story| Baltimore Sun

  3. Guy Fieri's new 'Diners' book features Sip and Bite

    Baltimore's Sip &amp; Bite restaurant is one of the restaurants featured in Guy Fieri's new book, "Diners, Drive-ins and Dives: The Funky Finds in Flavortown," in which Fieri takes readers back to some of his favorite finds from recent seasons of his long-running Food Network show.
    The Baltimore Sun
    Baltimore's Sip & Bite restaurant is one of the restaurants featured in Guy Fieri's new book, "Diners, Drive-ins and Dives: The Funky Finds in Flavortown," in which Fieri takes readers back to some of his favorite finds from recent seasons of his long-...

    Tags: Feta Cheese, Food Network (tv network), Leeks, Book

    4. Apr 15, 2013 |Story| Baltimore Sun

  4. Pairings Bistro of Harford Celebrates Spring Chicken

    The menu at Bel Air&rsquo;s Pairings Bistro changes throughout the year, evolving to highlight the best products from each season. This spring, Chef/owner Jon Kohler is serving small, succulent spring chickens, roasted and served with fresh peas and local mushrooms.
    The menu at Bel Air’s Pairings Bistro changes throughout the year, evolving to highlight the best products from each season. This spring, Chef/owner Jon Kohler is serving small, succulent spring chickens, roasted and served with fresh peas and local...

    Tags: Dining and Drinking, Kosher Salt, Salt, Bel Air (Harford, Maryland), Mushrooms

    5. Feb 27, 2013 |Story| Baltimore Sun

  5. Comfort food, with a light twist

    The season's chilly weather calls for comfort food, but that's no reason to pack on the pounds. After all, spring is right around the corner.
    The season's chilly weather calls for comfort food, but that's no reason to pack on the pounds. After all, spring is right around the corner. We asked local chefs to share their comfort food favorites, lightened up a bit in honor of the season ahead....

    Tags: Recipes, Seafood, Charles Street, Salads, Oysters

    6. Jan 30, 2013 |Story| Baltimore Sun

  6. Celebrate the Ravens with a Big Easy-influenced Super Bowl party

    Are you ready for some gumbo?
    For The Baltimore Sun
    Are you ready for some gumbo? At 6:30 p.m. on Sunday, February 3, when the Ravens take on the San Francisco 49ers in Super Bowl XLVII, much of Baltimore will be watching, either from their stadium seats in New Orleans or here at home. Ravens fans not...

    Tags: Chives, Seafood, Salads, Oysters, Football

    7. Jan 31, 2013 |Story| Baltimore Sun

  7. 'Top Chef' recap, Chefs at sea

    The final five have a group hug and exhale in relief. Big news from the party boat: Padma and Tom unexpectedly interrupt them mid-sigh to inform them they the next day they will be setting sail on a cruise to Alaska. Josh&rsquo;s immediate concerned is that he doesn&rsquo;t have appropriate outerwear. The gang heads home to pack. Brooke is deathly afraid of water travel and is trying to psych herself up and be a stronger person &mdash; for her son and for the sake of the competition.
    The final five have a group hug and exhale in relief. Big news from the party boat: Padma and Tom unexpectedly interrupt them mid-sigh to inform them they the next day they will be setting sail on a cruise to Alaska. Josh’s immediate concerned is...

    Tags: Salads, Tourism and Leisure, Mussels, Lettuce, Shrimp

    8. Jul 10, 2012 |Story| Baltimore Sun

  8. From the Harvest: Grilled string beans and garlic scapes in miso vinaigrette

    Many of us grew up thinking that green beans came from a can. Those soft and water-logged beans were all we knew until we had our eyes were opened up to the true flavor of string beans (the name covers haricot verts, wax beans and green beans) that were fresh and properly cooked. But the problem is how to cook them differently. While steaming in a pan or boiling in salted water work well, it can get a little monotonous. So this time, try grilling. The dry heat evaporates the water inside the beans and concentrates the flavor while also picking up char from the flame. I use a perforated grill pan to cook my beans on the grill, but a grill basket with smaller opening works well also (in a pinch you could use your oven on broil and a cookie sheet). The key to this dish is tossing the still-sizzling string beans and scapes into the vinaigrette, which cooks the rawness out of the garlic and shallots. Garlic scapes are available at farmers' markets as well and are the curly stalks that shoot out of the tops of garlic bulbs. They are slightly garlicky and fantastic when mixed with string beans. If you cannot find scapes, substitute an equal amount of beans for them.
    Many of us grew up thinking that green beans came from a can. Those soft and water-logged beans were all we knew until we had our eyes were opened up to the true flavor of string beans (the name covers haricot verts, wax beans and green beans) that were...

    Tags: Kosher Salt, Garlic, Green Beans, Hazelnuts

    9. Oct 16, 2012 |Story| Baltimore Sun

  9. From the Harvest: cider-brined pork chops

    Most people go to farmers' markets in search of that perfect tomato or apple, meats are also sold at many of them. That's right, beef, chicken, pork and even bison can be found in the stalls at most farmers' markets in the area. Pork is among my favorites. Fatty, lean, smoked or plain, I can eat pork in countless ways. I'm even a fan of the parts that most supermarkets don't sell, such as the ears, jowls, feet and tails (which all can be bought at the farmers' market), but I'm a sucker for the classic pork chop. This recipe is a classic French dish that is slanted towards the fall. The brine, a salt and sugar mixture, infuses cider into the meat while the mustard sauce is a contrast of creamy and piquant flavoring. The use of two types of Dijon, creamy and grainy, is the key to the sauce.
    Most people go to farmers' markets in search of that perfect tomato or apple, meats are also sold at many of them. That's right, beef, chicken, pork and even bison can be found in the stalls at most farmers' markets in the area. Pork is among my...

    Tags: Kosher Salt, Salt, Mustard, Mushrooms, Sage

    10. Aug 31, 2012 |Story| Baltimore Sun

  10. Healthy Recipes: cherry tomato salad with basil buttermilk dressing

    Summer is almost over, which means summer produce will also soon be gone.
    Summer is almost over, which means summer produce will also soon be gone. But there are still a few weeks left to get our fill of zucchini, tomatoes, peppers and other summer staples. The latest healthy recipe, cherry tomato salad with basil...

    Tags: Foods and Beverages, Recipes, Kosher Salt, Salads, Food Network (tv network)

    11. Feb 21, 2012 |Story| Baltimore Sun

  11. Devlyn Ray takes over the kitchen at Vino Rosina

    Devlyn Ray is the new executive chef at Vino Rosina, taking over from <span class="st">Sanjin Renae</span>. Ray's first menu, which will be introduced at Wednesday's dinner service, will feature a new larger plates section along with an enlarged smaller plate side. Also on the menu are 10 new artisanal cheeses, says Vino Rosina's general manager Joshua Barbour.
    The Baltimore Sun
    Devlyn Ray is the new executive chef at Vino Rosina, taking over from Sanjin Renae. Ray's first menu, which will be introduced at Wednesday's dinner service, will feature a new larger plates section along with an enlarged smaller plate side. Also on the...
    12. May 9, 2012 |Story| Baltimore Sun

  12. For Mother's Day, get out the eggs and whip up a creative frittata

    Food Network star Giada De Laurentiis says that her mother would make frittatas, the Italian egg dish, with whatever leftovers she had in the refrigerator. "
    Food Network star Giada De Laurentiis says that her mother would make frittatas, the Italian egg dish, with whatever leftovers she had in the refrigerator. " That was the joke," she tells viewers in segment of her cooking show. "What's in the frittata...

    Tags: Recipes, Salads, Cooking Shows (genre), Salt, Zucchini

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Shallots Photos
Fat Shallot fries from food truck.
(May 24, 2013)
fsfries
Mussels with bacon, apple and shallot pair beautifully...
(March 5, 2013)
Mussels with bacon, apple and shallot
Sauteed duck breast with cherry port sauce Prep: 35 min...
(February 13, 2013)
Sauteed duck breast
 » All 14 Shallots photos