Tag Archives: Entrecote and Sirloin

Steak and Claret. That’s Shallot

Posted on July 3, 2011 by Gareth

The shallot sits at the top of onion society. It’s an aristocrat among alliums. Yet so few are sold alongside their more commonplace round onion.  Stranger things happen at sea as the saying goes. For me the shallot really fires … Continue reading →

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Posted in Alliums, Blue Collar Gastronomy, Fonds and Jus, Ingredients, Onions, Simple Food, Techniques, Wine Making and Viticulture | Tagged , , , , , | Leave a comment