If you’ve ever tried shallots, pearl onions or cipolline onions you know just how delicious and savory they can be, but the down side is that they can be a pain to peel. For many people, it’s even a significant reason for not buying them, so if you’re in the group who says “fuhgeddaboudit” when it comes to peeling these little beauties, we have some very good news. Christopher Ranch is doing the peeling for you!!
Professional chefs and foodservice purveyors have been using our peeled specialties for years, but a pail of pearls or a case of cips is just a tad bit much for us regular folk so we’ve packed our peeled specialties in convenient 6 oz., re-sealable bags. Look for them in the refrigerated produce section right next to our 6 oz. bags of Peeled Garlic. All the bags are recyclable and are coded with a “best before” date. Please keep them constantly refrigerated at fairly cold temps for max storage.
Here’s one of my favorite little recipes using our shallots and garlic. It takes your typical garlic bread to a whole new level!
GARLIC AND SHALLOT BREAD
1/2 lb. (2 sticks) butter – softened
2 Christopher Ranch Peeled Shallots – minced
3 cloves Christopher Ranch Peeled Garlic – minced
1/4 cup fresh parsley – chopped
1 loaf French bread – cut lengthwise
Mix all ingredients (except bread) together. Spread bread generously with Shallot Butter. Broil until golden brown and bubbly. Slice, serve and enjoy.