18 July 2016
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Hey, there. I think I am back.


I know it’s been awhile, but I think I am ready to come back. The last few years have been a bit of a whirlwind of changes for me and there’s been a deep, deep lull in my creative output; well, at least in comparison to where I was when I was blogging so much.

But don’t get me wrong. I still love food. Maybe even more now than ever. But it’s just a different kind of love.

This new chapter in Shallots Web is exciting because, well, I have no idea where it will lead. All I know right now is that is starts here. Thinking ahead, though, here are some thoughts about how I hope to turn the page:

  • In the months and, with any luck, the years to come, I hope to bring on guest cooks, writers, and friends to share their culinary adventures, memorable food experiences, and any inspiration that keeps them coming back to the kitchen. I’ll do my best to do the same.
  • I have a new camera, so let’s hope I can manage to use it properly and provide some fancy new images for your eyes to feast upon.
  • Finally, I may end up abandoning recipes; I don’t feel that I am very good at writing them, and I like to write the way that I cook – a little of this and a little of that, edit along the way, assess the final presentation, and then enjoy. If anyone out there truly wants to see measurements and steps and directions, I will most certainly oblige – but I hate the thought of writing down something that no one will ever make.

As a sort of final punctuation, I encourage your feedback. I love hearing from anyone who isn’t a spam robot or who wants me to send them money or check out some new computer virus. I love genuine human beings who love to cook, love to eat, and enjoy the company of the same. Here’s to the next chapter.

 

 

12 September 2013
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Canning/Preserving, Summer, Vegetables

Roasted Red Peppers


IMG_0402

Okay, I know that a lot of you are going to think I am crazy for making my own roasted red peppers. You’ll say, “Fig, they’re so easy to get in a jar at the store and they are really relatively inexpensive.” Sure. I agree with you. But my counterpoints are as follows:

1. At least at this time of year, you can buy the peppers at a farmer’s market and know they were locally sourced and organically/sustainably grown
2. You can control the amount of salt added and avoid any preservatives
3. They are so easy to make if you have a little patience and a gas stove
4. They make your kitchen smell amazing
5. They taste fresher than those in a jar

So, here’s how to do it. First off, don’t think you have to babysit the peppers, in spite of the fact that you are putting them on an open flame. The point is that you want to actually burn the skins to the point where they are as black as possible. All you do is turn on the flame of your stove top (adjust to whatever is comfortable to you — I go to a medium high) and then place the pepper directly on the grate of the burner. You’ll want to go a little off-center so that the flame hits the skin directly; remember you are charring the peppers, not lightly toasting them. My next advice is to do something else in the near proximity, but don’t hover. You really need a good char on all sides for this to work, so each time you turn the pepper, go do something else like wipe up the counter or finish the dishes. Ultimately, you want the pepper to look like the one above.

Once you achieve maximum char (there will still be a few uncharred bits in the deep creases of the pepper), place the pepper into a paper bag and roll it closed so that it continues to steam. After it is cool enough to touch, simply rub the charred skin off into rubbish or compost and you end up with pepper that looks like this:

IMG_0401

Use in any fashion you see fit. I find they are especially good on sandwiches and in the next (kick ass) recipe I plan to post.

5 September 2013
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Brussels Sprout Salad


BSS

Believe it or not, it was the food from Lollapalooza that inspired me to make this salad. I had a version of this dish from the Franks n’ Dawgs stall that was one of the best things I ate all summer. As a born-again sprout lover (like most kids, I hated them), I am always up for inventive ways of utilizing this ingredient, and this one really delivers. The uncooked sprouts lend a great texture to the dish, and I think you can certainly play around with the dressing. I used a more vinegar-based version than the one I ate at Lolla, so I say go with what you like best. Not sure I’d want to shave the sprouts with a knife (I don’t trust my knife skills), so I used a  cheap ceramic mandoline slicer and the work was done in no time.

In a large mixing bowl, combine:
About 20 small-medium sized Brussels sprouts, thinly sliced on a mandoline
2-3 stalks of celery, thinly sliced on a mandoline
1-2 tablespoons of chopped fresh dill
2 tablespoons of white wine or cider vinegar (or to taste)
1 generous pinch of Kosher salt
A few grinds of fresh white or black pepper
A few good splashes of olive oil

Mix to combine and coat the vegetables with the dressing. This can be done up to a day in advance, and you can use a creamy dressing similar to one you might use for coleslaw – the flavor profiles of cabbage and sprouts are very similar.

To serve, I topped with toasted shaved almonds and shavings of Parmesan cheese.

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