Habitat Housewares Introduces Shallot, a next-generation neutral by Le Creuset
Peel back the layers of Shallot.
Soft colors aren’t staying quiet anymore. The next generation of neutrals are breaking free from traditional expectations with nuanced, modern and sophisticated expressions.
Le Creuset’s Shallot leads as the most delicate hue of them all and named after the allium fundamental to French cuisine.
Le Creuset’s Shallot leads as the most delicate hue of them all and named after the allium fundamental to French cuisine.
Soft. Sophisticated. Delicate.
Le Creuset’s Shallot hovers between the palest purple and pink with an extremely light whisper of lavender and gray that is nuanced, modern and sophisticated. Drawing inspiration from the potent shallot itself, this delicate next-generation neutral demonstrates that subtle can be powerful, that understatement can be a statement all its own.
Shallot, a light whisper of lavender
that is modern and sophisticated.
The shade’s chameleon-like undertones offer just a hint of warmth, bringing a sense of calm confidence in the kitchen, that can work as a sophisticated accent or as a calming alternative to more vibrant hues.
Shallot is a color as beautiful and complex as those who embrace it.
Let it charm your kitchen and table with a powerful sense of intimacy.
Discover Shallot at Habitat Housewares - delicate and sophisticated neutral cast iron cookware, along with it's matching stoneware for baking.
- Please Enjoy this Recipe
Seafood Stew with Shallots and Potatoes
SERVING SIZE - 8-10 / TIME - 30 minutes
RECIPE CREATED FOR – 6.75 qt. Oval Dutch Oven
Fragrant with fennel and chock full of seafood, this hearty seafood stew is reminiscent of the Italian-American favorite, cioppino. The recipe is simple to prepare in only 30 minutes and it’s an impressive main dish or starter when served hot in a colorful Dutch Oven. Just make sure you don’t forget the crusty bread – you’ll want to soak up every last drop of the flavorful broth.
INGREDIENTS
2 tablespoons olive oil
2 tablespoons unsalted butter
3 shallots, sliced
1 fennel bulb, sliced and fronds reserved for garnish
1 teaspoon salt
5 garlic cloves, chopped
1 cup white wine
3 cups seafood stock or clam juice
1 teaspoon whole fennel seeds
1 teaspoon whole coriander seeds
1 teaspoon whole black peppercorns
2 bay leaves
2 cups fingerling potatoes
1 1/2 pounds clams, cleaned
2 pounds mussels, cleaned
1 pound lobster meat, cooked and cut into chunks
1/4 cup chopped parsley
Crusty bread
1 lemon, cut into wedges
INSTRUCTIONS
Heat olive oil and butter in a large Dutch Oven set over medium heat. Add shallots and fennel, season with salt, and cook until beginning to soften, about 5-7 minutes. Add garlic and cook until fragrant, about 1-2 minutes. Add wine and seafood stock and bring to a simmer.
Meanwhile, place the fennel seeds, coriander seeds, peppercorns and bay leaves in a 4-inch square of cheesecloth. Tie the spices up in the cheesecloth with butchers twine and put into the pot. Add the potatoes, and cook until almost tender, about 7 minutes. Add the clams and mussels to the pot, cover and cook until shells open (discard any shells that do not open). Add the lobster meat and gently toss to combine and heat through.
Season the broth to taste with more salt if desired. Garnish with the fennel fronds and parsley. Serve alongside crusty bread and lemon wedges.
2 tablespoons olive oil
2 tablespoons unsalted butter
3 shallots, sliced
1 fennel bulb, sliced and fronds reserved for garnish
1 teaspoon salt
5 garlic cloves, chopped
1 cup white wine
3 cups seafood stock or clam juice
1 teaspoon whole fennel seeds
1 teaspoon whole coriander seeds
1 teaspoon whole black peppercorns
2 bay leaves
2 cups fingerling potatoes
1 1/2 pounds clams, cleaned
2 pounds mussels, cleaned
1 pound lobster meat, cooked and cut into chunks
1/4 cup chopped parsley
Crusty bread
1 lemon, cut into wedges
INSTRUCTIONS
Heat olive oil and butter in a large Dutch Oven set over medium heat. Add shallots and fennel, season with salt, and cook until beginning to soften, about 5-7 minutes. Add garlic and cook until fragrant, about 1-2 minutes. Add wine and seafood stock and bring to a simmer.
Meanwhile, place the fennel seeds, coriander seeds, peppercorns and bay leaves in a 4-inch square of cheesecloth. Tie the spices up in the cheesecloth with butchers twine and put into the pot. Add the potatoes, and cook until almost tender, about 7 minutes. Add the clams and mussels to the pot, cover and cook until shells open (discard any shells that do not open). Add the lobster meat and gently toss to combine and heat through.
Season the broth to taste with more salt if desired. Garnish with the fennel fronds and parsley. Serve alongside crusty bread and lemon wedges.
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