Earlier this week my friend Anne was describing to me a wonderful recipe she'd tried for a breakfast casserole and said "it called for shallots but I substituted onions." Enough said! I hereby resolve to continue my campaign to introduce this little community to the wonderful difference that shallots (especially those raised locally) can make!
Here's a vegetarian recipe that features shallots.
5 cups cooked chickpeas (or use 3 cans of chick peas) (Note: If you haven't tried cooking dried chick peas, I encourage you to do so. Of course, they must soak overnight before cooking and they do take some time. You will be rewarded with much better-tasting garbanzos!)
1 cup cooked brown rice
4 large shallots, finely chopped
2 cloves garlic, minced
Juice and zest of 1 lemon
Salt and pepper to taste
2 large eggs, beaten
1 cup cottage cheese
1/2 cup plain yogurt
1 cup grated Parmesan cheese, divided
1/2 cup fresh parsley
fresh rosemary (leaves only)
2/3 cup dried bread crumbs
Preheat the oven to 375°F and lightly grease a 3-quart baking dish with olive oil. In a large bowl, mix the chick peas with rice, shallots, garlic, lemon zest and juice. Season with salt and pepper.
Mix the beaten eggs in a medium bowl with the cottage cheese, yogurt, and 1/2 cup of the Parmesan cheese. Fold in the parsley and rosemary and gently incorporate with the chick pea mixture. Spread the mixture in the baking dish and top with the remaining 1/2 cup Parmesan and the bread crumbs and drizzle with olive oil. Bake until bubbling and golden. As with most casseroles, let stand for 10 minutes before serving to allow the flavors to mellow.
And on a different note ...
It's amazing what a few days of above freezing temperatures can do! We're marooned in a sea of dirty melted snow water and mud but I'm not complaining and neither are the chickens who are enjoying time outside. It sure has boosted their egg production!