For the Love of Shallots

   From the bulb family, the shallot is approximately 400 years old.  It started with a farmer taking an onion and a bulb of garlic, and cross-breeding them together.  I assume he was putting two of his favorite things together.  What he ended up with is what became known as the shallot.  Today with its sweet onion flavor and miled garlic hints it has become every chefs secret weapon.  You can probly find shallot in almost every dish that comes out of a professional kitchen.  From Soup to salad and cocktails to desserts, shallots can be found most anywhere.  Only in the last decade have shallots really become readely avalible to the everyday consumer.  And thankfully so, because now everyone from topchef to stay-at-home mom can use the sweet savory greatness of the shallot.  They’re great slow roasted and served with steak and potatoes, or shaven paper thin and added to a salad.  I personally chop them “super fine” and start pan sauces for fish and meat, and caramelize them to serve over chicken.  Below, I have included a couple of easy and fun recipes for shallots, in hopes you will love them as much as I.
-By Chef Joe Fusco

Pan Roasted Chicken with Wild Mushrooms and Roasted Shallots


4 boneless chicken breast
8oz shallots (peeled and quarted)
1lbs portabello mushrooms
4 cloves garlic (chopped)
1/2 bunch fresh parsley (chopped)
1 1/2 cups marssela wine
1 cup beef broth ( you can use chicken stock if disired)
1 cup flour (to coat chicken)
Salt and Pepper


Add a small amount of oil in a large sauté pan over medium heat. While bringing the oil to temperature, season the chicken with salt and pepper then dip each breast in the flour shacking off any exces flour . Place each breast in the pan and cook 3 minutes on each side or until golden brown. Once finished, remove chicken from pan place on a dish and set aside. Pour all excess oil from the pan, and return it to the heat.  Add the garlic and shallots then sautee for two minutes.  Add the mushrooms and cook another two minutes. Next, deglaze the pan with the wine and stock. Arrange the breast back in the pan with everything else, and place in a preheated oven set to 375.  Bake for 20 minutes or until done. remove each breast and arange on a serving dish. Return the rest of the ingredients to the heat  and season with salt and pepper. Stir in the parsly and pour over top of breasts. Serve Immediately!

Port Wine Caramelized Shallot Crustini


1 lbs shallots (peeled and thinly sliced)
1/2 cup port wine
3tbs sugar
8oz goganzola cheese
crackers or crustini bread

how to make toast for your crustini
1 french bagget
1 or 2 baking trays
1/2 lbs melted butter
1 brush for butter


With a bread knife, slice the bread on a bias about 1/4 inch thick.  Arrange slices on a baking try and brush with butter.  Bake in the oven untill toasted golden brown

Method for Shallots:

Saute the shallots with 1 tsp of olive oil in a large saute pan, over medium-high heat.  Sautee the shallots untill they become browned but not burnt.  Add Port Wine and sugar.  Continue cooking until the sauté pan is completely dry.  Season with salt and pepper and place in refrigerator, to cool. once compleatly cooled, place a small amount on each crustini bread and top with a small amount of gorgonzola, then serve.  Always assemble immediately before serving.

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