Native to the Mediterranean, shallots are botanically known as Allium ascalonicum. The botanical name derives from Ascalon, a town in South Palestine, where they are thought to have originated. They are members of the same family as garlic and onions but lack the strong sulphuric aroma and irritating fumes. It is surmised that De Soto brought shallots to the United States during his Louisiana explorations. The shallot is particularly popular in French dishes.
The aromatic dish takes its name, (kohn-FEE), from an old method of preserving.
8 - cloves garlic unpeeled
8 - cloves shallot, unpeeled
4 - sprigs fresh thyme
1/4 - cup butter, cut into pieces
2 - tablespoons coarse sea salt
- Combine garlic, shallot, thyme sprigs, butter, and sea salt in a small ovenproof skillet or pan; cover with aluminium foil.
- Bake at 350 degrees for 35 minutes or until garlic and shallot are tender.
- Remove garlic and shallot, discarding thyme and salt.
- Peel and chop garlic and shallot.
Yield: 1 cup