Veggie of the Week-Shallots

Shallots belong to the lily family. There are more than 500 different types. In addition to shallots, onions, garlic and leeks also belong to the Allium genus. Generally, shallots produce a reddish brown bulb that adds flavour to many dishes. Sautéed or cooked shallots have a sweeter taste than onions. There are many shallot-based products such as shallot pulp, frozen shallots (or chopped shallots) and peeled shallots.

The most important areas of production in the Western world are: France, the Netherlands, the United States of America and Great Britain. Other production areas can be found in South-East Asia. Ten thousand hectares of shallots are cultivated in China, Indonesia, Thailand and the neighbouring countries.

Handy to know:
● A halved shallot can help to relieve cold or flu symptoms.

● Shallots contain substances that can help prevent cancer.
● Slice shallots just before use to preserve their sweet taste.
● Shallots are an important ingredient in Worcestershire Sauce. This sauce is mainly used as flavouring in meat dishes and marinades.

● One shallot contains twice as much vitamin C as an onion.
● In recipes, substitute an onion for a shallot. You will notice the difference in taste, more pronounced and sweeter.

●Put a peeled shallot in the water to rinse your windows for a steak-free and shiny result!

The benefits of eating shallots:

Shallots are rich in vitamin A, B, C and E. Shallots contain few calories: 50-60 calories per 100 g. Regular consumption of shallots will reduce cholesterol levels and improve the blood circulation. The very high concentration of flavonoids reduces the risk of cardio-vascular diseases.

Where can I buy shallots?

Shallots can be bought at most supermarkets and greengrocers. In the supermarket, shallots are in the fruit and vegetable section close to garlic or onions. Shallots are packed per 10 to 12 bulbs in a net or bag. Shallots can also be bought loose.

What is important when buying shallots?

The first rule is that a firm shallot is fresh. You can tell an old shallot by a yellowy-white or green shoot growing from the head. Avoid packaging containing any rotten shallots.

Picture and Info provided by shallot.com.

Steak Da Vinci

Ingredients:
1 1/4 lbs boneless beef round steak, cut into 1-inch cubes
1 cup chopped onion
1 cup chopped green bell pepper
1 garlic clove, minced
1/4 cup diced shallot
1 (14 1/2 ounce) can whole tomatoes, undrained and chopped
1 teaspoon beef bouillon granules
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 teaspoon garlic powder
1/2 cup sliced mushrooms
salt
pepper
8 ounces linguine, cooked, warm
1/4 cup chopped Italian parsley
1/4 cup Parmesan cheese, grated

Directions:
1.) Spray large skillet with cooking spray: heat over medium heat until hot.
2.) Saute beef, onion, bell peppers, garlic, and shallots until meat is browned and onion tender, about 10 minute.
3.) Add remaining ingredients, except salt and pepper, linguine, parsley and Parmesan cheese, and simmer, covered, until meat is tender, 45 to 60 minutes.
4.) Simmer, uncovered until thickened to desired consistency, about 15 minutes.
5.) Season to taste with the salt and pepper.
6.) Serve over linguine: sprinkle with parsley and Parmesan cheese.

Veggie of the Week-Broccolini

Broccolini is a green vegetable not unlike broccoli with small florets and long, thin stalks. Although often misidentified as young broccoli, it is a cross between broccoli and kai-lan, Chinese broccoli. A natural hybrid of the cabbage family Brassica oleracea, it was developed by the Sakata Seed Company of Yokohama, Japan. Broccolini's flavor is sweet, with notes of both broccoli and asparagus.

Broccolini is a registered trademark of Mann Packing Company, Inc. Its generic name is baby broccoli with product look up number 3277. Sanbon Incorporated originated a commercial program for asparation in Mexico in 1994 and first brought it to the U.S. market in 1996. Mann Packing Company introduced the new vegetable to the US market in 1998. They grow the vegetable year round in California and Arizona. Today, you can find broccolini throughout the United States and Canada.

The entire vegetable is consumable, including the occasional yellow flower. Rather delicate, common cooking methods include sautéing, steaming, boiling, and stir frying.

Nutritionally, broccolini is high in vitamin C but also contains vitamin A, calcium, folate and iron.

Chilli & Garlic Broccolini

Ingredients:
2 bunches Broccolini
2 tablespoons olive oil
2 garlic cloves, thinly sliced
1 long red chile, seeds removed & chopped

Directions:
1.)Steam or blanch broccolini for 2-3 minutes until just tender. Drain & refresh.
2.)Heat oil in large pan over medium heat. Add garlic & chilli. Cook for 1 -2 minutes until garlic just starts to colour (don't let get brown or it will be bitter).
3.)Add broccolini, season well with s & p, then toss to warm through.

Recipe from Recipezaar.com

Veggie of the Week- Tomatillo

I have decided, since I am trying to incorporate a variety of fruits and vegetables into my diet, that I am going to do a vegetable/fruit of the week. Every Monday I will be posting a fruit or vegetable along with details on what it is, where it can be found, and of course what sort of dishes can be made with it. I think it is important as a good cook to know your fruits and vegetables.Since the majority of these items probably cannot be found in the produce aisle at my local grocery store I won't be posting my experiences with them but I promise, if I can find them, I will use them and post about them. Today's vegetable is the tomatillo.

The tomatillo is a plant of the Solanaceae (nightshade) family, related to tomatoes, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos, referred to as green tomato (Spanish: tomate verde) in Mexico, are a staple in Mexican cuisine.

The tomatillo fruit is surrounded by a paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest. The husk turns brown, and the fruit can be any of a number of colors when ripe, including yellow, red, green, or even purple. Tomatillos are the key ingredient in fresh and cooked green sauces. The freshness and greenness of the husk are quality criteria. Fruit should be firm and bright green, as the green colour and tart flavour are the main culinary contributions of the fruit. Other parts of the tomatillo plant contain toxins, and should not be eaten.

Fresh ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator. They may also be frozen whole or sliced.

Information provided by: Wikipedia

Mexican Take-Out Tomatillo Salsa

Ingredients:
12 ounces tomatillos, husked and rinsed (6 to 10)
2 serrano chilies (I suggest using Jalapenos if you don't like things too hot)
1/2 cup chopped fresh cilantro
1/2 medium white onion, minced (1/2 cup)
4 garlic cloves, chopped
2 tablespoons fresh lime juice
2 tablespoons cider vinegar
1/4 teaspoon salt, plus more if needed
1 teaspoon sugar
2 tablespoons vegetable oil

Directions:
1.)Preheat the broiler. Line a 13 x 9-inch pan with foil.
2.)Place the tomatillos and chiles on the foil and broil for about 5 to 10 minutes, or until dark brown spots develop on the chiles and tomatillos.
3.)Cool, then transfer to a blender, including all the juices that have run out onto the baking sheet.
4.)Add the cilantro, onion, garlic, lime juice, vinegar, salt, sugar, and 1/4 cup water. Blend to a puree.
5.)Heat the oil in a medium skillet set over medium heat. Add the tomatillo puree and bring to a boil. Continue to cook, stirring, until the salsa has thickened slightly, about 5 minutes. Remove from the heat and taste for seasoning; adjust if necessary. Transfer to a serving bowl and serve at room temperature or chilled.
6.)Make Ahead: This salsa can be made ahead and kept covered in the refrigerator for up to a week, or frozen up to 2 months.

*I found this recipe off of another favorite website of mine, recipezaar.com. It looks really yummy and I plan on trying it out as soon as I can find some tomatillos. Daniel and I are both really big salsa fans and we have never had one made from tomatillos. I can't wait!!